Introduction
Pig Pickin’ Cake is a light, fruity, and crowd-pleasing dessert that originated in Southern United States BBQ gatherings (the “pig pickin’” refers to the whole-hog roast & communal meal).
The cake pairs a tender yellow base infused with mandarin oranges, topped with a creamy frosting of whipped topping, crushed pineapple (often undrained) and instant pudding. It’s loved because despite its ease it delivers bright citrus notes, tropical flavour and creamy texture that make it disappear fast at events.
This version combines the best of those widely-used versions while remaining approachable for home bakers.
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Ingredients
For the cake base:
1 box yellow cake mix (≈ 15.25 oz)
4 large eggs
½ cup vegetable oil
1 can (11 oz) mandarin oranges with juice (or similar)
For the frosting/topping:
1 (20 oz) can crushed pineapple, undrained
1 package (3.4 oz) instant vanilla pudding mix
1 container (8 oz) whipped topping (thawed)
Optional garnish / variation items:
Extra mandarin orange slices for topping
Shredded sweetened coconut or toasted coconut flakes
Chopped pecans or other nuts (optional)
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Instructions
1. Preheat your oven to 350 °F (175 °C). Grease and flour a 9×13-inch baking pan (or use cooking spray).
2. In a large mixing bowl, combine the cake mix, eggs, oil, and the mandarin oranges with their juice. Beat or mix until well blended (about 2 minutes) so the oranges start to break up.
3. Pour the batter into the prepared pan and bake for about 25-30 minutes (or as directed on the cake mix box) until a toothpick inserted in the centre comes out clean. Let the cake cool completely in the pan.
4. While the cake cools, prepare the frosting: In a bowl, mix the crushed pineapple with its juice together with the instant pudding mix until combined. Then fold in the whipped topping until smooth. Chill this mixture briefly if needed to help it set.
5. Once the cake is cooled, spread the frosting evenly over the top. If you like, garnish with extra mandarin orange slices, shredded coconut or toasted nuts.
6. Refrigerate the frosted cake for at least 1 hour (some prefer 2+ hours or overnight) so it firms up, slices cleanly, and the flavours meld.
7. Slice into squares and serve chilled or at cool room-temperature.
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Description
When done, this cake has a moist, tender golden‐yellow base filled with tiny bursts of mandarin orange flavour and a light citrus edge from the juice in the batter. The topping layer gives a creamy, slightly tropical experience thanks to the pineapple and whipped topping; the pudding mix ensures structure so the frosting holds rather than melts away. Because the cake is chilled and lightly fruity, it’s especially good for potlucks, BBQ gatherings or summer-dessert tables. The presentation is casual yet festive: the bright citrus pieces and coconut or nuts (if used) add texture and colour.
The name “Pig Pickin’ Cake” might sound odd until you know it refers to communal pig-roast meals in the South; the cake was a common dessert at those events.
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Tips
Don’t skip the juice from the mandarin oranges — it helps flavour the batter and adds moisture.
Make sure the cake is fully cooled before frosting; a warm cake will melt or thin the topping.
Chill the frosted cake well before slicing — this makes cleaner cuts and better texture.
If using whipped topping (like a tub of Cool Whip), ensure it’s well thawed and cold so it folds smoothly.
Drain the pineapple moderately — leaving some juice is fine but too much liquid may make the frosting runny. One user warns:
> “Just be sure to get as much juice out of the crushed pineapple as you can. Otherwise it’ll make a runny icing instead of a fluffy one.”
For ease, this recipe uses a cake mix base; you can substitute a homemade yellow cake if preferred — just ensure the batter is similar in volume so baking time remains consistent.
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Variations
Coconut twist: Add ½ to 1 cup shredded sweetened coconut into the frosting or sprinkle on top for extra texture and tropical flavour.
Nutty version: Fold in or sprinkle chopped pecans or walnuts for crunch.
Layer cake version: Instead of one 9×13 pan, bake in two 9-inch round pans and stack with frosting between layers.
Citrus-enhanced: Add 1 tsp orange zest to the batter or mix in some fresh citrus segments for extra brightness.
Health-oriented: Use light whipped topping, or swap to a lower-sugar pudding mix.
Fruit substitute: Use peaches or mandarins + pineapple swap for a variation of flavour, keeping the same method.
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Corrections / Common Mistakes
If your frosting is too runny, it’s likely due to excess pineapple juice or a warm whipped topping — drain pineapple further and chill topped cake so it sets better.
Overbaking the cake will lead to dryness; check slightly before the maximum time and remove as soon as the toothpick comes out clean.
Failing to cool the cake fully before frosting will cause the topping to melt or slide off.
Using a baking dish smaller than specified or too shallow may affect bake time and cake height; make sure your pan (9×13) or equivalent is used.
If you substitute for homemade cake, remember the volume and density may differ — adjust baking time and pan size accordingly.
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Enjoy!
Serve this Pig Pickin’ Cake well-chilled as a sweet finale to a meal or at a gathering. Slices reveal the golden cake base with orange flecks, topped by a creamy frosting layer speckled with pineapple — each bite bringing a balance of tender cake, light citrus and tropical sweetness. Whether you’re sharing it at a large pot-luck, family get-together or a casual BBQ, it’s sure to become one of the first desserts to disappear.