Of course! The Classic Pig Pickin’ Cake is a beloved Southern dessert, famously served at community gatherings like barbecues (or “pig pickins”). It’s known for being incredibly easy, moist, and refreshingly light.
Here’s everything you need to know about this iconic cake, from its history to a detailed recipe.
The Story Behind the Name
The name comes from its traditional role as the perfect dessert to serve at a “pig pickin'”—a large social gathering where a whole hog is roasted and guests “pick” the meat right off the carcass. The cake’s light, citrusy flavor is the ideal palate cleanser after rich, smoky barbecue.
—
Classic Pig Pickin’ Cake Recipe
This cake is famous for its simplicity, often starting with a boxed mix, and its incredible moisture from a mandarin orange syrup poured over the warm layers.
Ingredients
For the Cake:
· 1 box (15.25 oz) yellow cake mix
· 1/2 cup vegetable oil
· 4 large eggs
· 1 can (11 oz) mandarin oranges, with juice (do not drain)
For the Frosting:
· 1 package (3.4 oz) instant vanilla pudding mix
· 1 can (20 oz) crushed pineapple, with juice (do not drain)
· 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
· (Optional) Toasted coconut or mandarin orange segments for garnish
Instructions
1. Make the Cake:
· Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
· In a large mixing bowl, combine the yellow cake mix, oil, eggs, and the entire can of mandarin oranges (with juice).
· Using an electric mixer, beat on medium speed for 2-3 minutes until the batter is smooth and the oranges are broken down into small pieces.
· Divide the batter evenly between the two prepared pans.
· Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
2. Cool the Layers:
· Let the cakes cool in their pans for about 10 minutes. Then, run a knife around the edges and invert them onto a wire rack to cool completely.
3. Make the Frosting:
· In a large bowl, whisk together the instant vanilla pudding mix and the entire can of crushed pineapple (with juice). It will start to thicken almost immediately.
· Gently fold in the thawed whipped topping until the mixture is smooth and no white streaks remain. Be careful not to over-mix.
4. Assemble the Cake:
· Once the cake layers are completely cool, place one layer on a serving plate.
· Spread a generous amount of frosting over the top of the first layer.
· Carefully place the second layer on top.
· Frost the top and sides of the entire cake with the remaining frosting.
· For a beautiful finish, garnish the top with toasted coconut or a few mandarin orange segments.
· Crucial Step: Refrigerate the cake for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the frosting to set perfectly.
—
Tips for the Perfect Cake
· Don’t Drain the Cans! The liquid from the fruits is essential for the cake’s signature moisture and flavor.
· Don’t Over-mix the Frosting: Fold the whipped topping gently to keep the frosting light and fluffy.
· Make it Ahead: This cake actually tastes better the next day. The orange flavor in the cake deepens, and the frosting sets into a creamy, lush texture.
· Variations:
· Coconut Lover’s: Add 1 cup of sweetened shredded coconut to the frosting along with the whipped topping.
· From Scratch: You can use your favorite homemade yellow cake recipe and simply add the pureed mandarin oranges to the wet ingredients.
· Different Pans: This recipe also works well baked in a 9×13-inch sheet pan for an even easier, “dump” cake style dessert. Simply bake, cool, and frost in the pan.
Why It’s a Crowd-Pleaser
· Easy: It uses simple, store-bought ingredients.
· Moist: The mandarin oranges create an unbelievably moist crumb.
· Light: Unlike heavy buttercream cakes, the fluffy pineapple frosting is sweet but not overly rich, making it perfect after a big meal.
· Unique Flavor: The combination of sweet mandarin orange cake and tangy pineapple frosting is simply irresistible.
Enjoy your taste of Southern tradition