Introduction
Classic Pig Pickin’ Cake is a bright, fruity Southern dessert that’s as whimsical as its name. Infused with mandarin oranges and topped with a dreamy pineapple-pudding whipped topping, this cake is fluffy, moist, and deliciously refreshing. Whether served at barbecues, church potlucks, or family gatherings, it’s a sunny slice of Southern comfort that always gets people asking for seconds.
Origin and Cultural Significance
Despite its humorous name, Pig Pickin’ Cake has a deeply rooted place in Southern hospitality. The name comes from “pig pickin’s”—casual outdoor gatherings where a whole hog is slow-roasted and served buffet-style. This citrusy, chilled cake became a go-to dessert at these events because it offers a light, fruity finish after a rich and smoky barbecue meal. Its cheerful flavors and simplicity have secured it a spot as a beloved classic across generations in the Southern U.S.
Ingredients Quantity
- 1 box yellow cake mix (plus ingredients called for on the box: eggs, oil, water)
- 1 (11 oz) can mandarin oranges, drained
- 1 (20 oz) can crushed pineapple, drained
- 1 box instant vanilla pudding (3.4 oz)
- 1 cup milk
- 1 tub (8 oz) whipped topping, thawed
- ½ cup chopped pecans (optional, for garnish)
Optional Additions
- Shredded coconut for extra tropical flair
- Maraschino cherries for garnish
- Lemon or orange zest for added citrus brightness
- White chocolate shavings for a sweeter touch
Tips for Success
- Make sure the cake is completely cooled before adding pudding topping to prevent it from melting.
- Gently fold in mandarin oranges and pineapple to maintain their texture and prevent the cake from becoming soggy.
- Chill the cake for at least 2–3 hours (or overnight) for the flavors to meld beautifully.
- Use a serrated knife when cutting to maintain clean slices.
Instructions
- Bake the Cake: Prepare the yellow cake according to package directions. Bake in a 9×13-inch pan. Let cool completely.
- Prepare Pudding Topping: In a medium bowl, whisk together instant vanilla pudding and milk until thickened. Fold in the whipped topping until smooth.
- Assemble Cake: Spread the pudding-whipped topping over the cooled cake. Sprinkle mandarin oranges and crushed pineapple evenly on top.
- Garnish: Add optional pecans, coconut, or cherries for decoration.
- Chill: Refrigerate for 2–3 hours before serving to allow the flavors to meld. Slice and serve chilled.
Description
This cake is light yet indulgent, with layers of fluffy yellow cake, creamy pudding topping, and juicy bursts of mandarin oranges and pineapple. It’s sweet but not overpowering, offering a perfect balance of citrusy brightness and creamy richness. Every bite is moist, tender, and refreshingly fruity—a true Southern classic.
Nutritional Information (per serving, approximate)
- Calories: 310 kcal
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 45 g
- Sugar: 28 g
- Protein: 3 g
- Fiber: 1 g
Conclusion
Classic Pig Pickin’ Cake is a timeless Southern dessert that perfectly captures the warmth and hospitality of casual outdoor gatherings. Its fruity, light flavors make it an ideal treat for warm-weather occasions or any time you want a cheerful, refreshing dessert.
Recommendation
Serve this cake chilled at summer barbecues, family reunions, or holiday meals. Pair with iced tea, lemonade, or a light sparkling beverage to complement its fruity profile.
Embracing Healthful Indulgence
You can enjoy Pig Pickin’ Cake with a mindful twist by using sugar-free pudding, reduced-fat whipped topping, or whole-grain yellow cake mix. Even with lighter substitutions, this dessert remains a delightful, celebratory treat that doesn’t compromise on flavor.