Of course! The CLASSIC PIG PICKIN’ CAKE is a beloved, retro Southern dessert that’s a guaranteed crowd-pleaser. Despite its name, there’s no pork in it! The story goes that it was so popular it would be served at whole-hog barbecues (pig pickins), and the name just stuck.
It’s an incredibly easy, moist, and refreshing cake, perfect for potlucks, summer gatherings, or any time you need a taste of pure nostalgia.
CLASSIC PIG PICKIN’ CAKE
Serves 12-16
Ingredients
For the Cake:
· 1 box (15.25 oz) yellow cake mix
· 1 can (11 oz) mandarin oranges, undrained
· ½ cup vegetable oil
· 4 large eggs
For the Frosting:
· 1 package (3.4 oz) instant vanilla pudding mix
· 1 can (20 oz) crushed pineapple, undrained
· 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
Optional Garnish:
· Additional mandarin orange segments or maraschino cherries
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
Step 2: Make the Cake Batter
- In a large mixing bowl, combine the dry yellow cake mix, the entire can of mandarin oranges (with the juice), vegetable oil, and eggs.
- Using an electric mixer, beat on medium speed for 2-3 minutes, until the batter is smooth and the oranges have broken down into small pieces.
Step 3: Bake the Cake
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 25-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and allow the cake to cool completely.
Step 4: Make the Frosting
- In a large bowl, whisk together the dry instant vanilla pudding mix and the entire can of crushed pineapple (with the juice). It will start to thicken almost immediately.
- Gently fold in the thawed whipped topping until the mixture is uniform and no streaks remain.
Step 5: Frost and Chill
- Once the cake is completely cool, spread the frosting evenly over the top.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the flavors to meld and the cake to become incredibly moist.
Step 6: Serve
- Garnish with a few extra mandarin orange segments or maraschino cherries if desired.
- Slice, serve cold, and enjoy!
Why This Cake is a Classic
· The Cake: The mandarin oranges with their juice make the cake unbelievably moist and give it a subtle, fresh citrus flavor.
· The Frosting: The pineapple and pudding mixture creates a light, fluffy, and not-too-sweet frosting that perfectly complements the cake.
· The Make-Ahead Magic: It’s best made a day ahead, making it the ultimate easy dessert for entertaining.
Tips for the Perfect Pig Pickin’ Cake
· Don’t Drain the Cans! The liquid from the fruit is a key ingredient for both moisture and flavor.
· Mix the Batter Well: Be sure to beat the cake batter for the full 2-3 minutes to ensure the mandarin oranges are properly broken down and incorporated.
· Cool Completely: Frosting a warm cake will cause the frosting to melt and become a runny mess.
· Chill is Mandatory: The cake is good right after frosting, but it’s truly transcendent after a long chill in the fridge. The pineapple juice from the frosting soaks into the cake, making it even more delicious.
· Variations:
· From Scratch: You can use a homemade yellow cake recipe, but reduce any called-for liquid to account for the juice from the oranges.
· Different Flavors: Try using a butter recipe golden cake mix for a richer flavor.
· Lighter Version: Use sugar-free cake mix, sugar-free pudding, and light whipped topping.
This cake is a true taste of Southern hospitality. Enjoy every light, fruity, and moist bite