If you’ve never experienced the joyful explosion of flavors in a Pig Pickin’ Cake Recipe, you are in for a real treat. This Southern-inspired dessert is a perfect harmony of moist yellow cake, juicy mandarin oranges, tangy crushed pineapple, and a cloud-like whipped cream frosting that feels like a cool hug on a sunny day. It’s sweet but light, colorful yet simple, and every slice brings a refreshing burst of fruitiness balanced by rich creaminess. Whether it’s a family gathering, a potluck, or a sweet ending to a casual meal, this cake shines as a crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients together for this Pig Pickin’ Cake Recipe is refreshingly straightforward. Each component plays an essential role in building that vibrant flavor and delightfully fluffy texture you’ll love, while the bright fruits add a beautiful pop of color and freshness that scream sunshine on a plate.
- 15.25 ounce yellow cake mix: The foundation of our cake, providing a reliable, moist crumb and classic buttery flavor.
- 15.25 ounce can mandarin oranges: Bursting with citrus sweetness, they bring a juicy punch and lovely orange hue.
- 4 large eggs: Essential for structure and tenderness, binding everything together perfectly.
- ¼ cup vegetable oil: Contributes moistness and keeps the cake delightfully soft.
- 1 teaspoon vanilla: Adds a warm aromatic depth complementing the fruit flavors.
- 20 ounce can crushed pineapple (well-drained): Offers a subtle tang and juicy texture that enhances freshness.
- 16 ounces whipped cream (such as Cool Whip), thawed: Provides airy sweetness and makes the frosting irresistibly smooth.
- 3.4 ounce instant vanilla pudding: Thickens the frosting while adding creamy vanilla richness.
How to Make Pig Pickin’ Cake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350 degrees. While it warms up, lightly grease and flour a 9×13-inch baking pan to ensure the cake releases easily after baking. This setup guarantees a perfectly shaped and evenly baked cake every time.
Step 2: Mix the Cake Batter
In a mixing bowl, combine the yellow cake mix with the mandarin oranges (minus about ¼ cup of their juice, which you’ll save), eggs, vegetable oil, and vanilla. Beat on low speed for about 2 minutes until you get a smooth, well-combined batter. The oranges add not just flavor but extra moisture, making your cake wonderfully tender and bright.
Step 3: Bake Until Golden
Pour the batter into your prepared pan and slide it into the oven. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. This step is key to achieving that perfect balance of fluffy and moist without a hint of under- or over-baking.
Step 4: Cool Completely
Allow the cake to cool fully in the pan on a wire rack. Cooling is crucial because the frosting needs a cool base to spread smoothly without melting or sliding off.
Step 5: Prepare the Frosting
Mix together the thawed whipped cream, drained crushed pineapple, and instant pudding in a large bowl. Stir until fully combined into a creamy, fluffy frosting that tastes like a tropical cloud of sweetness.
Step 6: Frost and Garnish
Generously spread the frosting over your cooled cake, smoothing it out evenly. For an extra pop of color and texture, scatter a few mandarin orange segments on top as garnish. It makes the cake look as bright and inviting as it tastes!
Step 7: Chill and Serve
You can serve this cake immediately or cover it and refrigerate, allowing all those luscious flavors to meld even more. Chilled Pig Pickin’ Cake has a wonderful texture and is utterly refreshing, perfect for warm weather treats or anytime you want a fruity dessert fix.
How to Serve Pig Pickin’ Cake Recipe
Garnishes
Adding extra mandarin orange slices or a sprinkle of toasted coconut flakes on top can elevate the presentation and introduce a delightful crunch or burst of citrusy zing. Fresh mint leaves also offer a lovely contrast in color and aroma, making each slice look like a little piece of dessert art.
Side Dishes
This cake’s light and fruity nature pairs beautifully with a simple cup of iced tea or freshly brewed coffee. For a festive spread, complement it with fresh fruit salad, lemon bars, or classic Southern sides like pecan pralines to create a memorable dessert table.
Creative Ways to Present
Try cutting this cake into bite-sized squares and serving on pretty cocktail napkins at parties. You can also scoop small portions into dessert glasses layered with crushed graham crackers for a fun trifle variation. The vibrant colors and textures make it an eye-catching centerpiece anytime.
Make Ahead and Storage
Storing Leftovers
After enjoying this Pig Pickin’ Cake Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it easy to satisfy your sweet tooth again without any extra effort.
Freezing
While it’s best enjoyed fresh, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge before frosting and serving for a convenient make-ahead dessert solution.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t usually necessary. If you prefer it slightly warmer, allow slices to stand at room temperature for 15-20 minutes to take the chill off without losing that luscious texture.
FAQs
Can I use fresh fruit instead of canned mandarins and pineapple?
Fresh fruit can work, but canned mandarins and crushed pineapple are preferred for their consistent sweetness and juiciness, which help maintain the cake’s signature moist texture. If using fresh, ensure they are peeled, segmented, and well-drained to avoid excess moisture.
What if I don’t have instant vanilla pudding mix?
The instant vanilla pudding acts as a thickener and flavor enhancer for the frosting. If you don’t have it, you can substitute with a homemade pudding or skip it, though the frosting may be slightly less thick. Adding a bit of cream cheese can also help achieve creaminess.
Is this cake gluten-free?
This specific Pig Pickin’ Cake Recipe uses a traditional yellow cake mix, which contains gluten. To make it gluten-free, opt for a gluten-free yellow cake mix and confirm all other ingredients are gluten-free as well.
Can I make this cake into cupcakes?
Absolutely! Use a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake at 350 degrees for approximately 18-22 minutes, checking doneness with a toothpick. Frost using the same pineapple-whipped cream mixture for a bite-sized version of this delightful treat.
What’s the best way to transport the cake for potlucks or picnics?
Keep the cake chilled in a sturdy container with a lid during transport to maintain frosting stability. Consider packing the cake and frosting mixture separately if the trip is long, and assemble or frost onsite for the freshest presentation.
Final Thoughts
There’s something genuinely magical about this Pig Pickin’ Cake Recipe – it’s not just a dessert, it’s a celebration of bright flavors and simple southern charm brought right to your kitchen. Give it a try, share it with your loved ones, and watch it become a staple that everyone asks for again and again. You’re going to love how effortlessly delicious and refreshing this cake turns out, guaranteed to brighten any occasion.
Print
Pig Pickin’ Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Description
Pig Pickin’ Cake is a delightful and refreshing dessert featuring a moist yellow cake layered with a creamy, fruity frosting made from whipped cream, crushed pineapple, and instant vanilla pudding. This easy-to-make treat is perfect for summer gatherings and potlucks, offering a sweet balance of citrus and tropical flavors.
Ingredients
Cake
- 15.25 ounce yellow cake mix
- 15.25 ounce can mandarin oranges (reserve ¼ cup of juice)
- 4 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Frosting
- 20 ounce can crushed pineapple (well-drained)
- 16 ounces whipped cream (such as Cool Whip), thawed
- 3.4 ounce instant vanilla pudding mix
- Mandarin oranges for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the optimal temperature for baking your cake evenly.
- Prepare Baking Pan: Lightly spray a 9×13 inch glass or metal baking pan with non-stick spray. Then, dust the bottom and edges lightly with flour, discarding any excess flour. This helps prevent the cake from sticking.
- Mix Cake Batter: In a mixing bowl, combine the yellow cake mix, mandarin oranges (drained but reserving ¼ cup of the juice), eggs, vanilla extract, and vegetable oil. Beat on low speed for about 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before frosting to prevent the topping from melting.
- Prepare the Frosting: In a large mixing bowl, combine the thawed whipped cream, well-drained crushed pineapple, and instant vanilla pudding mix. Stir thoroughly until all ingredients are well incorporated and smooth.
- Frost the Cake: Spread the prepared frosting evenly over the cooled cake. Optionally, garnish the top with additional mandarin oranges for a vibrant, decorative touch.
- Serve or Refrigerate: Serve immediately or cover the cake and refrigerate until ready to serve. Chilling enhances the flavors and texture.
Notes
- Ensure the cake is completely cooled before frosting to avoid melting the whipped topping.
- Well-draining the canned pineapple is important to prevent a soggy cake.
- You can garnish with extra mandarin oranges or other citrus fruits to enhance presentation.
- This cake is best served chilled but can be kept at room temperature for a short time.
- Use a glass or metal pan as per the recipe to ensure even baking.
