Pig Pickin’ Cake is a Southern classic that’s delightfully moist and bursting with tropical flavors. Traditionally served at pig roasts and barbecues, this cake is a light and refreshing dessert perfect for warm-weather gatherings. The base is a simple yellow cake mix infused with mandarin oranges, giving it a fruity sweetness. Topped with a creamy frosting made from whipped topping, vanilla pudding, and crushed pineapple, this cake is irresistibly fluffy and flavorful. It’s an easy, crowd-pleasing dessert that brings a taste of sunshine to any occasion.
Ingredients:
For the Cake:
- 1 box yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 can (11 oz) mandarin oranges, with juice
For the Frosting:
- 1 container (8 oz) whipped topping (Cool Whip)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, with juice
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, eggs, oil, and the entire can of mandarin oranges with their juice. Beat with an electric mixer on medium speed until smooth and well-combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, mix together the whipped topping, vanilla pudding mix, and crushed pineapple (with its juice) until well blended.
- Once the cakes have cooled, spread a generous amount of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Enjoy your light, fruity, and tropical Pig Pickin’ Cake at your next barbecue or gathering—it’s sure to be a hit!
