Classic Pig Pickin’ Cake
If you’ve never had the pleasure of tasting a Pig Pickin’ Cake, let this be your delicious introduction. This vintage Southern favorite is light, fruity, and irresistibly creamy—perfect for potlucks, picnics, or any dessert table where you want to steal the show. With mandarin oranges baked into the cake and a pineapple-infused whipped topping, every bite bursts with citrusy charm. It’s simple, no-fuss, and guaranteed to disappear fast.
ADVERTISEMENT
🧾 Ingredients Table
| Component | Ingredient | Amount |
|---|---|---|
| Cake Base | Yellow cake mix | 1 box (15.25 oz) |
| Eggs | 3 | |
| Vegetable or canola oil | ⅓ cup | |
| Water | 1 cup | |
| Mandarin oranges (drained) | 2 cans (11 oz each), divided | |
| Topping | Crushed pineapple (with juice) | 1 can (20 oz) |
| Frozen whipped topping (thawed) | 1 package (16 oz) | |
| Instant vanilla pudding mix | 1 box (3.4 oz) |
👨🍳 Preparation Steps
- Bake the Cake
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, beat together cake mix, eggs, oil, and water until smooth.Add one can of mandarin oranges and beat until well blended.
Pour into prepared dish and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
- Make the Topping
In a separate bowl, stir together the pudding mix and crushed pineapple (with juice).
Fold in the thawed whipped topping until fully combined. - Assemble & Chill
Spread the topping over the cooled cake.
Garnish with the second can of mandarin oranges.
Chill for at least 30 minutes before serving.
✨ Tip: Want to make it extra special? Add a sprinkle of toasted coconut or chopped pecans on top for a little crunch.
