Classic Pig Pickin’ Cake Recipe — A Southern Delight You’ll Crave Again and Again
If you’ve ever attended a Southern picnic, church potluck, or backyard barbecue, you’ve probably seen the iconic
Pig Pickin’ Cake on the dessert table. Bright, citrusy, and refreshingly sweet, this layered cake
combines mandarin oranges, crushed pineapple, and a light whipped frosting to create a dessert that is both festive
and approachable. Despite its name, the cake has nothing to do with pork—its name comes from being served at pig roasts
and outdoor gatherings where guests “pick” pieces of this beloved cake.
This longer, detailed recipe will show you how to make a moist, tender cake that soaks up citrus juices, a pineapple-laced
whipped frosting that’s light and airy, and assembly tips to produce stunning slices that disappear quickly at any gathering.
Why You’ll Love Pig Pickin’ Cake
- Light and Refreshing: Citrus and pineapple keep this dessert from becoming too heavy.
- Easy to Make: Uses a boxed yellow cake mix as a base for dependable results and fast prep.
- Perfect for Crowds: It’s ideal for potlucks, summer parties, and holidays.
- Make-Ahead Friendly: Flavors meld and improve if the cake is chilled a few hours before serving.
Ingredients & Why Each One Matters
For the Cake
| Ingredient | Amount | Role |
|---|---|---|
| Yellow cake mix | 1 box (15.25 oz) | Creates a tender, neutral-flavored sponge that absorbs citrus juices well. |
| Instant lemon pudding mix | 1 (3.4 oz) package (optional but recommended) | Adds extra lemon flavor and improves moisture and texture. |
| Mandarin oranges (canned) | 1 can (11 oz), drained and reserve 1/4 cup juice | Provides bright citrus flavor and moisture—some juice is used in the batter to boost flavor. |
| Eggs | 3 large | Bind ingredients and give structure to the cake. |
| Vegetable oil | 1/2 cup | Keeps the cake tender and helps it stay moist longer than butter-alone recipes. |
| Water | 1/2 cup (or reserved mandarin juice) | Hydrates dry ingredients; substituting some mandarin juice adds extra citrus aroma. |
For the Pineapple Whipped Frosting
| Ingredient | Amount | Role |
|---|---|---|
| Crushed pineapple (canned) | 1 can (20 oz), drained | Sweet, tangy base for the frosting that complements mandarin oranges and cuts richness. |
| Whipped topping (Cool Whip) or freshly whipped cream | 2 cups | Creates a light, airy frosting that won’t overpower the fruit flavors. |
| Powdered sugar | 1/2 to 3/4 cup (adjust to taste) | Adds stabilizing sweetness and helps the frosting hold shape. |
| Vanilla extract | 1 tsp | Rounds and deepens flavor. |
| Optional: cream cheese | 4 oz, softened | For a tangy, richer frosting — optional but gives structure and depth. |
Equipment You’ll Need
- Two 9-inch round cake pans (or a 9×13 pan if you prefer a sheet cake)
- Mixing bowls
- Electric mixer or stand mixer (hand mixing works but takes longer)
- Spatula and offset spatula for spreading frosting
- Cooling rack
Step-by-Step Instructions
1. Prep and Preheat
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans (or line them with parchment circles).
2. Mix the Cake Batter
- In a large bowl, combine the yellow cake mix and the instant lemon pudding mix (if using). Whisk to blend evenly.
- Add the eggs, vegetable oil, and water (or use the reserved mandarin juice in place of part of the water) to the dry mix.
- Fold in the drained mandarin oranges gently — the pieces should be evenly distributed but not crushed into the batter.
- Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and slightly aerated.
3. Bake
Divide batter evenly between the prepared pans and smooth the tops. Bake 22–28 minutes or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.
Allow the cakes to cool in the pans for 10–15 minutes, then invert onto wire racks to cool completely.
4. Make the Pineapple Whipped Frosting
- If using fresh whipped cream: pour cold heavy cream into a chilled bowl and whip to soft peaks, then slowly add powdered sugar and vanilla. Fold in the drained crushed pineapple.
- If using whipped topping (store-bought): in a mixing bowl, beat the softened cream cheese until smooth (if using). Fold in the whipped topping, powdered sugar to taste, vanilla extract, and finally the drained crushed pineapple. Adjust sweetness as needed.
- Chill the frosting for 15–20 minutes to let flavors marry and to slightly firm it up for easier spreading.
5. Assemble the Cake
- If your cakes domed while baking, level them with a serrated knife for even stacking.
- Place the first cake layer on a serving plate. Spread a generous layer of the pineapple frosting over the top. If you like, add a scattering of extra mandarin pieces between layers for more fruit pockets.
- Top with the second cake layer, then frost the top and sides with the remaining pineapple mixture. Use an offset spatula to smooth the sides and create a tidy finish.
- Garnish with reserved mandarin slices, pineapple tidbits, or flaked coconut, if desired.
6. Chill and Serve
Chill the cake for at least 1–2 hours before slicing. Chilling helps the frosting set and makes neater slices. Serve chilled or at cool room temperature.
Pro Tips & Delicious Variations
Pro Tips
- Don’t over-drain the pineapple: A few tablespoons of pineapple juice folded into the frosting improve flavor and texture — but too much will make it runny.
- Use high-quality canned fruit: The difference between okay and outstanding comes from the fruit quality.
- Make it ahead: This cake benefits from sitting overnight — flavors meld and the cake becomes even more tender.
- Stabilize whipped cream: If using fresh whipped cream and you need a longer holding time, add a tablespoon of instant pudding mix or 1 tsp gelatin dissolved in 1 tbsp water to stabilize it.
Variations
- Coconut Pig Pickin’ Cake: Fold 1 cup sweetened shredded coconut into the frosting and sprinkle coconut on top.
- Orange-Glazed Version: Make a simple orange glaze (powdered sugar + orange juice) and drizzle over the top for extra citrus punch.
- Sheet Cake Option: Use a 9×13 pan if you prefer easier serving at large gatherings—bake a few minutes longer and adjust frosting quantity.
- Dairy-Free: Use coconut cream or stabilized whipped coconut topping and dairy-free cream cheese substitutes.
Serving Suggestions, Storage & Make-Ahead
Serving: This cake is bright and best served cold. Pair with a light sparkling drink, iced tea, or a fruit salad for a balanced dessert course.
Storage: Store covered in the refrigerator for up to 3–4 days. Because the cake contains fruit and a whipped-style frosting, refrigeration is important for safety and texture.
Make-Ahead: Bake the cake layers a day ahead and wrap well. Make the frosting and assemble a few hours before serving, or assemble the night before for the best flavor. If assembling far ahead, keep the garnishes separate until just before serving to preserve appearance.
Frequently Asked Questions
Why is it called Pig Pickin’ Cake?
The name comes from Southern pig-roasts (pig pickin’s), where this bright, easy-to-serve cake was a popular, crowd-pleasing dessert.
Can I use fresh fruit instead of canned?
Yes—use fresh mandarin segments and fresh crushed pineapple if available. Drain excess juice to avoid a soggy cake. Canned fruit gives a reliably sweet, tender result and is traditional for this recipe.
Can I freeze Pig Pickin’ Cake?
Freezing a fully frosted cake is not recommended because the whipped frosting can change texture. You can freeze baked, unfrosted layers wrapped well for up to 2 months. Thaw in the refrigerator before frosting.