Southern Pig Pickin’ Cake: A Citrusy Summer Dessert Delight That Beats the Heat

Classic Southern Pig Pickin’ Cake: A Refreshing Pineapple-Mandarin Delight

The pig pickin’ cake is a beloved Southern dessert with a quirky name and an irresistible taste. This sunshine-bright cake combines the convenience of a yellow cake mix with fruity elements that make it perfect for gatherings, barbecues, and summer celebrations.

Why You’ll Love This Pig Pickin’ Cake Recipe

This refreshing citrus cake stands out from other desserts because:

• It’s incredibly moist – The mandarin oranges infuse the cake with juice and tenderness
• The frosting is unique – Light, fluffy and filled with pineapple bits for texture
• It’s crowd-pleasing – The sweet-tangy balance appeals to almost everyone
• It’s perfect for warm weather – Served cold, it’s wonderfully refreshing
• It has make-ahead convenience – Actually tastes better after refrigeration

The History Behind Pig Pickin’ Cake

This uniquely named dessert originated in the American South where it was traditionally served at pig roasts (also called “pig pickin’s”). The cake’s refreshing citrus flavor provided the perfect contrast to rich barbecued pork. Its bright orange and yellow colors, along with its light texture, made it a hit at outdoor gatherings where heavy desserts weren’t appealing in the Southern heat.

Sometimes called “mandarin orange cake” or “sunshine cake,” the pig pickin’ cake has remained popular for decades thanks to its simple preparation and delightful flavor combination.

Ingredients for the Perfect Pig Pickin’ Cake

For the Cake:

• 1 (15.25 ounce) package yellow cake mix
• 3 large eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 1 (11 ounce) can mandarin oranges, undrained

For the Frosting:

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (20 ounce) can crushed pineapple, undrained

Step-by-Step Instructions for Pig Pickin’ Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth.
3. Drain the mandarin oranges, reserving 1/2 cup of the juice. Gently fold the mandarin orange segments into the cake batter, breaking them up slightly as you mix.
4. Pour the 1/2 cup reserved mandarin juice into the batter and stir until incorporated.
5. Divide the batter evenly among the three prepared cake pans.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
8. While the cakes cool, prepare the frosting. In a large bowl, whisk together the dry instant pudding mix and undrained crushed pineapple until combined.
9. Fold in the thawed whipped topping until well blended. Refrigerate frosting for at least 30 minutes to set.
10. Once cakes are completely cooled, place the first layer on a serving plate and spread with about 1/4 of the frosting.
11. Add the second layer, spread with another 1/4 of the frosting, then top with the third layer.
12. Cover the top and sides of the cake with the remaining frosting.
13. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Expert Tips for the Best Pig Pickin’ Cake

• Don’t drain all the juice – Using some of the mandarin orange juice adds moisture and flavor to the cake.
• Chill thoroughly – This cake tastes much better cold, and the frosting sets up beautifully after refrigeration.
• Make ahead – For best flavor, make this cake 24 hours before serving. The flavors develop and meld overnight.
• Storage tip – Keep refrigerated for up to 5 days. The cake does not freeze well due to the whipped frosting.
• Serving suggestion – For a beautiful presentation, garnish with additional mandarin orange segments and mint leaves.

Recipe Variations for Pig Pickin’ Cake

Sheet Cake Version

Instead of making a layered cake, you can bake the batter in a 9×13-inch pan for about 30-35 minutes. Top with all the frosting for an easy potluck dessert.

Coconut Paradise

Add 1 cup of shredded coconut to the frosting for a tropical twist that complements the pineapple beautifully.

Cupcake Adaptation

Make individual pig pickin’ cupcakes by dividing the batter among 24 lined muffin cups and baking for 18-20 minutes.

Nutrition Information

What to Serve with Pig Pickin’ Cake

This refreshing cake is perfect after:

• Classic Southern barbecue pulled pork
• Smoked brisket or ribs
• Fried chicken dinners
• Summer cookouts and potlucks

The light, fruity flavor of pig pickin’ cake provides the perfect contrast to hearty, savory meals, which is why it’s remained a staple at Southern gatherings for generations.

Recipe adapted from: Allrecipes