One of my favorite get-togethers with friends and family here in the south is a good old-fashioned pig pickin’. When I graduated from both high school and college this is the kind of party I wanted. Pig pickins are usually in someone’s back yard and include a pig being roasted in a pig cooker, beer, and a bunch of delicious southern sides or “fixins”, (hence the name of my blog…see what I did there? hehe) and a bunch of homemade desserts, including a pig pickin’ cake.
A pig pickin’ cake is an orange and pineapple flavored yellow cake you will commonly find at a pig pickin’, and I have to imagine it started being called this because it is always a staple at this kind of cookout. (Not because there is pig in it, like you may wonder if you’ve never heard of it!)
A pig pickin’ cake is such a favorite because it’s light and spongy and doesn’t seem too heavy after you’ve already eaten a ton of food. I have a couple family members that really don’t enjoy frosting but they like this cake because the frosting is light. It’s fruity and delicious and if you’ve never tried one I hope you’ll make it.
Let me know what you think by tagging #kristensfixins on social media.
Linking up this recipe with The Weekend Potluck. Check it out for more deliciousness!
Pig Pickin' Cake
Ingredients
- 1 butter recipe yellow cake mix
- 11 oz can mandarin oranges
- 4 eggs
- ½ cup vegetable oil
- 1 tsp vanilla
- 2 8 oz containers whipped topping extra creamy
- 1 20 oz can crushed pineapple in juice
- 2 3.4 oz boxes instant vanilla pudding
Instructions
- Preheat oven to 325 degrees.
- Grease 2 round cake pans.
- From can of oranges reserve liquid and 8-10 slices for garnish.
- Mix remaining oranges, cake mix, eggs, oil, and vanilla with electric mixer until smooth.
- Pour the mix equally into the two pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
- While the cakes are baking, whip together both containers of whipped topping, the pinnapple with juice, and both boxes of pudding with a wooden spoon or similar. Set aside.
- When cakes are finished baking and cool enough to handle, turn them out onto separate plates, poke a few holes in both layers with a knife, then pour the juice from the mandarin oranges over top of the cakes. (It makes it them more moist.)
- When cakes are fully cooled spread frosting on the first layer, top with the second cake layer, and cover with more frosting on the top and sides. Add remaining oranges on top for decoration.
Notes
Mary says
Hi Kristin,
I wanted to stop by and say thank you so much for linking your awesome Pig Pickin’ Cake to Weekend Potluck! Such a great share! We hope to see you again this weekend!
Kristen King says
Thank you, Mary! I look forward to more potlucks!
Pam Kohart says
This looks like a good springtime dessert for a warm weekend barbecue. I can’t wait to try it… Maybe Mother’s Day? BTW, to all you moms out there, I hope this weekend is special for you! I think my family has a surprise arranged for me, so I’m going to surprise them by perhaps baking this cake and showing up with it! Haha
Kristen King says
Thank you, Pam! I hope you love your surprise and that they love the cake! Happy Mother’s Day!
Judy says
Enjoy!!! This cake is delicious.
Jeri says
Sounds so delicious!!! A nice and yummy summertime dessert…One question – What do you do with the reserved juice from the oranges? Is it added to the cake mix??
Kristen King says
Thanks Jeri! I actually poke holes in the cakes after they are baked and pour it over the tops to make it more moist!
Helen steyne says
This kind of cake is one of the best I have eaten. My boys loved this too. If you have never made one try I this one.
Kristen King says
Thank you Helen! It’s one of our family’s favorites too!
Beth says
I love this dessert but by chance has anyone has tried this as a 9×13? I’m guessing it’s about the same but I could probably half the frosting recipe? Thanks
Kristen King says
Hey Beth! I haven’t made it as a 9×13 but I’m sure you could and it would taste just the same. And definitely halve the frosting like you said!
Cait says
Kristen do you have a recipe for strawberry pig Pickin cake? A local baker makes it and it is my favorite but I can’t find a recipe anywhere. I’m allergic to pineapple so if you don’t have a strawberry recipe do you have a substitute for pineapple? 🙂
Kristen King says
Hi Cait. You have inspired me to come up with a strawberry version. I cannot wait to experiment with this! Stay tuned! But I also feel like you could substitute canned mandarin oranges for the pineapple!
Darlene Faye Ray says
First time making a Pig Picking cake and it’s amazing . So easy to make and can’t wait to have a slice. Thank you for sharing your recipe with us .
Kristen King says
Thank you so much! It’s my all time favorite cake and I’m glad you love it too!
Rachel says
If I wanted to do real whip cream, do I add the pineapple to the heavy cream or fold it in after it has whipped?
Kristen King says
Hi Rachel! I would fold it in after you whip your heavy cream. Let me know how it is. I bet it will be delicious that way.
Jeff says
In this recipe, did you use 8 inch or 9 or 10 inch pans?
Kristen King says
I used 9 inch.
Melissa says
Question- I don’t like cake mix, can I substitute a made-from-scratch cake batter? I will also use real whipped cream rather than Cool Whip.
Kristen King says
I really think that will work out fine and be delicious. Let me know how it turns out if you have time!
Melissa says
I made two cakes to take to a dinner , and they turned out great! Thanks for the recipe!
Kristen King says
So glad to hear that!