The Classic Pig Pickin’ Cake is a beloved Southern dessert, famously light, fruity, and refreshing. It’s the perfect cake to feed a crowd at a barbecue (like a “pig pickin'”).
Here is a detailed, easy-to-follow recipe that ensures a moist cake and a fluffy, stable frosting.
Classic Pig Pickin’ Cake
This cake is incredibly moist and bursting with the bright, sunny flavors of mandarin oranges and pineapple. The frosting is light, creamy, and not overly sweet.
Prep time: 20 minutes
Bake time: 25-35 minutes
Chill time: 4+ hours (essential)
Serves: 12-16
Ingredients
For the Cake:
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1 box (15.25 oz) yellow cake mix
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1 can (11 oz) mandarin oranges, do not drain
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4 large eggs
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½ cup vegetable oil
For the Frosting:
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1 container (8 oz) frozen whipped topping (e.g., Cool Whip), thawed
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1 can (20 oz) crushed pineapple in juice, very well drained
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1 box (3.4 oz) instant vanilla pudding mix (the dry powder)
Optional Garnish:
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Fresh mandarin orange segments
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Toasted coconut flakes
Instructions
Part 1: Make the Cake
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
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Combine Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, the entire can of mandarin oranges (with the juice), eggs, and vegetable oil.
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Mix: Using an electric mixer on medium speed, beat for 2-3 minutes, until the batter is smooth and the oranges are broken down into small pieces.
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Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool Completely: Let the cake cool in the pan on a wire rack until it is at room temperature. This is crucial before frosting.
Part 2: Make the Frosting & Assemble
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Drain the Pineapple: This is the most important step for the frosting! Place the crushed pineapple in a fine-mesh strainer and press down firmly with the back of a spoon or a rubber spatula to squeeze out as much liquid as possible. Let it sit in the strainer over a bowl while the cake cools.
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Combine Frosting: In a large bowl, gently fold together the thawed whipped topping, the well-drained crushed pineapple, and the dry instant vanilla pudding powder. Do not prepare the pudding; just use the dry mix. The pudding powder will thicken the frosting and stabilize it, preventing it from becoming runny.
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Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top.
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Chill: Cover the cake and refrigerate for at least 4 hours, but preferably overnight. This chilling time allows the flavors to meld and the frosting to set perfectly.
Part 3: Serve
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Just before serving, garnish with fresh mandarin orange segments and a sprinkle of toasted coconut flakes if desired.
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Keep the cake refrigerated until ready to serve.
Chef’s Tips for Success
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Don’t Skip the Draining: If you don’t drain the pineapple thoroughly, the frosting will be watery and may soak into the cake or slide off. Pressing it in the strainer is key.
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Why Dry Pudding Mix? The instant pudding powder acts as a stabilizer, absorbing any residual moisture from the pineapple and whipped topping. This creates a firm, sliceable frosting that holds its shape.
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Mixing the Batter: You can mix the cake by hand, but an electric mixer ensures the mandarin oranges are fully incorporated and broken down, distributing their flavor throughout the cake.
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Cooling is Non-Negotiable: Frosting a warm cake will cause the whipped topping to melt into a puddle.
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Make it a Layer Cake: For a special occasion, you can bake the batter in two 9-inch round cake pans. Bake for 20-25 minutes, then cool completely. Frost between the layers and over the top and sides.
Enjoy this classic, refreshing taste of the South