If you’re on the hunt for a dessert that perfectly captures the warm, inviting spirit of Southern gatherings, look no further than this Classic Pig Pickin’ Cake Recipe. Bursting with juicy mandarin oranges and sweet pineapple, this cake offers a delightful tropical twist on a traditional yellow cake. It’s moist, fluffy, and topped with a luscious creamy frosting that feels like a celebration in every bite. Whether you’re bringing it to a summer potluck or simply craving a nostalgic slice of Southern comfort, this cake will quickly become your new favorite.
Ingredients You’ll Need
Every ingredient in this Classic Pig Pickin’ Cake Recipe plays a crucial role, from the tender crumb of the cake to the vibrant fruit flavors and fluffy topping. These simple staples work harmoniously to create layers of texture and fresh taste you’ll love.
- Yellow cake mix: The base of the cake, providing a classic, moist crumb that soaks up all the fruity goodness.
- Large eggs: They help bind the ingredients together and add richness.
- Vegetable oil: Ensures the cake stays tender and moist.
- Can of mandarin oranges with juice: Adds natural sweetness and a burst of citrus flavor throughout the batter.
- Can of crushed pineapple (drained): Brings tropical moisture and tangy sweetness to the frosting.
- Instant vanilla pudding mix: Thickens the frosting and adds creamy vanilla flavor.
- Whipped topping (like Cool Whip): Creates a light, airy frosting that balances the rich cake.
- Extra mandarin orange segments (optional): Perfect for a bright, decorative garnish.
How to Make Classic Pig Pickin’ Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour your cake pans—either two 9-inch rounds or a single 9×13-inch baking dish will work beautifully. This ensures your cake releases easily after baking, keeping its shape perfect and ready for frosting.
Step 2: Mix the Cake Batter
In a large bowl, stir together the yellow cake mix, eggs, vegetable oil, and the entire can of mandarin oranges including the juice. Using an electric mixer on medium speed, beat everything together for 2 to 3 minutes until the batter looks fluffy and the oranges have broken into little bits. This step infuses the batter with juicy bursts of citrus, making each bite uniquely delicious.
Step 3: Bake the Cake
Pour your batter evenly into the prepared pans, smoothing the tops gently. Bake for 25 to 30 minutes or until a toothpick poked into the center comes out clean. Once baked, let your cakes cool completely to prepare for the luscious frosting ahead.
Step 4: Make the Frosting
While the cakes cool, combine the drained crushed pineapple with the instant vanilla pudding mix in a separate bowl until evenly mixed. Then, carefully fold the whipped topping into this mixture until smooth and creamy. This frosting is a luscious, tropical delight that perfectly complements the citrusy cake.
Step 5: Assemble and Chill
Spread the frosting generously over your cooled cake layers or on top of the single-layer 9×13 cake. For an extra special touch, scatter additional mandarin orange segments on top. Then refrigerate the assembled cake for at least one hour to allow all those wonderful flavors to meld and the frosting to set.
How to Serve Classic Pig Pickin’ Cake Recipe
Garnishes
Adding a few mandarin orange segments on top of the cake gives it a gorgeous pop of color and fresh citrus zing that brightens every slice. You could also sprinkle some toasted coconut flakes or a handful of chopped pecans for a bit of crunch and a Southern flair.
Side Dishes
This cake pairs beautifully with simple accompaniments like a scoop of vanilla ice cream or a dollop of homemade whipped cream. If you’re serving it at a larger gathering, fresh fruit salads or light sparkling beverages make excellent partners to balance the cake’s sweetness.
Creative Ways to Present
For a festive touch, try serving individual portions in clear glass trifle cups layered with extra mandarin oranges and pineapple bits. Another fun idea is to turn the cake into cupcakes topped with the same creamy frosting and fruit garnish for easy sharing at picnics or parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pieces of this Classic Pig Pickin’ Cake Recipe tightly covered in the refrigerator. Stored properly, the cake stays moist and flavorful for up to 3 days, making it perfect for enjoying little bites after the big event.
Freezing
If you want to save the cake for later, it freezes well. Wrap whole cake layers or slices tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw in the refrigerator overnight for the best texture once defrosted.
Reheating
Since this cake is best served chilled, reheating isn’t necessary. However, if you prefer it at room temperature, simply let it sit out for 30 minutes before serving to bring the flavors and texture back to lovable perfection.
FAQs
Can I use fresh mandarin oranges instead of canned?
Fresh mandarins can be used, but canned mandarins with juice work best because they add extra moisture and sweetness to the cake batter, which helps with the cake’s unique texture and flavor.
Is this cake suitable for vegetarians?
Yes, this Classic Pig Pickin’ Cake Recipe is vegetarian-friendly. It contains no meat products and can be enjoyed by anyone following a vegetarian diet.
Can I substitute homemade whipped cream for the whipped topping?
Absolutely! Homemade whipped cream adds a fresh and luxurious touch, and many people prefer it for a less processed option. Just ensure it’s stabilized if you want it to hold up well.
How far in advance can I make this cake?
This cake actually tastes best when made a day ahead. The chilling time allows the flavors to marry beautifully, making it a perfect make-ahead dessert for parties and gatherings.
Can I add any zest or extra flavor to the cake?
Definitely! Adding a teaspoon or two of orange zest into the batter is a great way to boost the citrus flavor and add an extra layer of fresh brightness to the cake.
Final Thoughts
Nothing says Southern hospitality quite like sharing this Classic Pig Pickin’ Cake Recipe with friends and family. Its perfect combination of tropical fruit, fluffy cake, and creamy frosting brings joy to any table. Once you try it, you’ll understand why this cake has such a beloved place at summer potlucks and celebrations. Go ahead, bake a batch, and revel in the sweet, citrusy comfort that only a Classic Pig Pickin’ Cake can deliver.
Print
Classic Pig Pickin’ Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Classic Pig Pickin’ Cake is a moist and fluffy yellow cake infused with juicy mandarin oranges and topped with a creamy pineapple and vanilla pudding frosting. Perfect for Southern gatherings and summer potlucks, this refreshing dessert combines fruity flavors with a light whipped topping to create a crowd-pleasing treat that’s best served chilled.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (11 oz) can mandarin oranges (with juice)
Frosting Ingredients
- 1 (20 oz) can crushed pineapple (drained)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Extra mandarin orange segments for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish to prevent sticking.
- Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, 4 large eggs, 1/2 cup vegetable oil, and the entire 11 oz can of mandarin oranges with juice. Beat with an electric mixer on medium speed for 2 to 3 minutes until the batter becomes fluffy and the orange pieces break down into small bits.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans.
- Prepare Frosting: In a separate bowl, mix the drained crushed pineapple with the instant vanilla pudding mix until well combined. Gently fold in the whipped topping until the mixture is smooth and creamy.
- Assemble the Cake: If using round cake layers, spread the frosting evenly over the cooled cakes. For a 9×13 cake, spread the frosting over the top. Garnish with extra mandarin orange segments if desired.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and frosting to set. Serve chilled for the best experience.
Notes
- Serve the cake chilled for optimal flavor and texture.
- This cake can be prepared a day in advance and refrigerated until serving.
- Add a bit of orange zest to the batter for enhanced citrus flavor.
- Homemade whipped cream can be used in place of store-bought whipped topping such as Cool Whip.
