Classic Pig Pickin’ Cake
A Southern-Style Dessert Bursting with Citrus and Charm
Few desserts capture the sunny spirit of Southern hospitality quite like the Classic Pig Pickin’ Cake. Light, fruity, and refreshingly sweet, this crowd-pleaser is a staple at potlucks, cookouts, and yes—traditional pig pickin’ events. With layers of moist mandarin orange cake and a whipped pineapple topping, it’s a nostalgic treat that’s as easy to make as it is to enjoy.
🧾 Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow cake mix | 1 box (15.25 oz) |
| Eggs | 3 |
| Vegetable or canola oil | ⅓ cup |
| Water | 1 cup |
| Canned mandarin oranges, drained | 2 cans (11 oz each) |
| Crushed pineapple (with juice) | 1 can (20 oz) |
| Frozen whipped topping, thawed | 1 container (16 oz) |
| Instant vanilla pudding mix | 1 box (3.4 oz) |
Instructions:
1. Preheat & Prepare the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, beat together the cake mix, eggs, oil, and water until smooth. Add one can of drained mandarin oranges and mix until fully incorporated.
2. Bake the Cake
Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
3. Prepare the Topping
In a separate bowl, combine the vanilla pudding mix and crushed pineapple with its juice. Mix well. Gently fold in the thawed whipped topping until creamy.
4. Assemble & Chill
Once the cake has cooled, spread the topping evenly over the surface. Decorate with the remaining can of drained mandarin oranges.
Refrigerate for at least 30 minutes before serving to allow the flavors to set.
Final Notes
Whether you’re hosting a summer barbecue or just craving something light and fruity, this Classic Pig Pickin’ Cake is sure to impress. It’s a no-fuss dessert that tastes like sunshine on a plate—perfect for any occasion!
