If you are craving a dessert that perfectly balances nostalgic Southern charm with fresh, fruity delight, look no further than the Classic Pig Pickin’ Cake Recipe. This luscious cake combines the moistness of a tender yellow cake with the tropical sweetness of mandarin oranges and crushed pineapple, all wrapped up in a creamy vanilla pudding and whipped topping frosting. It’s a beloved tradition at many gatherings and potlucks, offering a refreshing and crowd-pleasing finale that everyone will want to savor and share.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in delivering that signature texture and taste—simple yet essential. From the fluffy yellow cake base to the juicy fruits and creamy topping, these components come together harmoniously to create a dessert that is vibrant in flavor and irresistible in every bite.
- Yellow cake mix: The foundation of the cake, providing a light and tender crumb that absorbs the fruity juices beautifully.
- Eggs: Help bind the cake batter, giving structure and richness.
- Vegetable or canola oil: Keeps the cake moist and tender with a subtle flavor.
- Water: Hydrates the dry ingredients, ensuring the perfect batter consistency.
- Mandarin oranges (2 cans, drained): Offer a burst of citrusy sweetness and lovely color accents on top and inside the cake.
- Crushed pineapple with juices: Adds tropical juiciness and natural sweetness, complementing the orange perfectly.
- Frozen whipped topping (16 oz, thawed): Brings a creamy, airy texture to the frosting, balancing the fruity elements.
- Instant vanilla pudding mix: Creates a luscious, smooth frosting base that pairs flawlessly with the whipped topping.
How to Make Classic Pig Pickin’ Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish to prevent sticking. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Stir until smooth, ensuring that you don’t overmix—just enough to blend all ingredients evenly. This batter is the key to the cake’s light and fluffy texture that will soak up the tropical flavors later.
Step 2: Bake the Cake
Pour your batter into the prepared baking dish, spreading it out evenly for uniform cooking. Bake in your preheated oven for 30–35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely—this step is crucial so your frosting doesn’t melt and the flavors meld perfectly.
Step 3: Make the Frosting
In a large bowl, stir together the instant vanilla pudding mix with the canned crushed pineapple (including the juices) to create a rich, fruity base. Gently fold in the thawed whipped topping until the mixture is smooth and fluffy. This frosting is what sets the Classic Pig Pickin’ Cake Recipe apart, layering creamy sweetness with bursts of tropical flavor.
Step 4: Assemble and Chill
Spread the frosting generously over the cooled cake surface using a spatula. For the finishing touch, arrange the second can of drained mandarin oranges evenly on top; these not only enhance the cake’s visual appeal but add an exciting fresh zing to every slice. Refrigerate the cake for at least 30 minutes to let everything set and the flavors to blend beautifully before serving.
How to Serve Classic Pig Pickin’ Cake Recipe
Garnishes
To elevate presentation and taste, consider sprinkling a few toasted coconut flakes or chopped pecans over the top just before serving. This adds texture and an extra layer of Southern authenticity. Fresh mint leaves can also bring a subtle herbal note that complements the tropical fruit perfectly.
Side Dishes
This cake effortlessly pairs with light summer dishes such as grilled chicken, coleslaw, or fresh green salads. It also works wonderfully alongside a scoop of vanilla ice cream for a richer dessert experience during cooler months or festive occasions.
Creative Ways to Present
Try serving this cake in neat, individual glass jars layered with extra mandarin segments and pineapple bits for a personal touch. Alternatively, cut the cake into small squares and serve on a platter with decorative toothpicks for a charming party appetizer dessert that’s easy to share and enjoy.
Make Ahead and Storage
Storing Leftovers
Because the cake contains fresh fruit and dairy, cover it tightly with plastic wrap or store in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it perfect for midweek treats or leftover indulgences.
Freezing
While it’s best enjoyed fresh, you can freeze the cake without the whipped topping and fresh mandarin garnish for up to 1 month. Wrap the un-frosted cake tightly in plastic wrap and foil. Thaw overnight in the fridge before applying the frosting and garnishes.
Reheating
This cake is meant to be served chilled, so avoid reheating. Simply take it out of the fridge about 15 minutes before serving if you want the texture to soften slightly and the flavors to open up.
FAQs
Can I use fresh fruit instead of canned for this cake?
You can, but canned mandarin oranges and pineapple provide the perfect juiciness and sweetness that balance well with the pudding frosting. Fresh fruit might change the texture and moisture level, so if you do use fresh, consider adding a little sugar or syrup to compensate.
Is this cake suitable for a large crowd?
Absolutely! The Classic Pig Pickin’ Cake Recipe is designed to serve about 12 people, making it a fantastic choice for family gatherings, potlucks, or community events where you want a dessert that everyone will love.
Can I make this cake gluten-free?
You could substitute with a gluten-free yellow cake mix for the base. Make sure to check all other ingredients for gluten-free certification, especially the pudding mix, to keep the dessert safe for those with sensitivities.
What’s the best way to cut this cake without messing up the frosting?
Use a sharp, non-serrated knife and wipe the blade clean between each cut. Chilling the cake thoroughly helps the frosting set firmly, making slicing much easier and less messy.
Can I prepare the cake entirely the day before?
Yes! Prepare and bake the cake, then frost and garnish it. Cover and refrigerate overnight. This actually allows the flavors to meld, making the cake tastier the next day—perfect for event prep or busy schedules.
Final Thoughts
There’s something truly heartwarming about making and sharing the Classic Pig Pickin’ Cake Recipe. Its bright, fruity flavors and creamy frosting bring smiles and nostalgia with every bite. Whether you’re reliving fond Southern memories or discovering it for the first time, this cake deserves a spot on your dessert table. Give it a try, and you might just find your new favorite crowd-pleaser!
Print
Classic Pig Pickin’ Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Classic Pig Pickin’ Cake is a delightful Southern-inspired dessert featuring a moist yellow cake base topped with a creamy pineapple and instant vanilla pudding mixture, whipped topping, and vibrant mandarin oranges. Perfect for summer gatherings, this no-fuss cake combines fruity flavors with a light, fluffy texture that’s sure to impress your guests.
Ingredients
Cake Ingredients
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- ⅓ cup vegetable or canola oil
- 1 cup water
Topping Ingredients
- 2 (11 oz) cans mandarin oranges, drained (use one can for the topping and one can for garnish)
- 1 (20 oz) can crushed pineapple with juices
- 1 (16 oz) package frozen whipped topping, thawed
- 1 (3.4 oz) box instant vanilla pudding mix
Instructions
- Preparation: Preheat your oven to 350°F. Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy cake removal.
- Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable or canola oil, and water. Mix thoroughly until the batter is smooth and well blended.
- Baking: Pour the prepared batter evenly into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool completely in the pan.
- Prepare the Topping: In a large bowl, stir together the instant vanilla pudding mix with the crushed pineapple along with its juices until well combined. Gently fold in the thawed whipped topping until the mixture is fluffy and smooth.
- Frost the Cake: Once the cake has cooled, spread the pineapple and whipped topping mixture evenly over the surface as a frosting layer. Arrange the drained mandarin oranges on top for garnish and added brightness.
- Chill: Refrigerate the assembled cake for at least 30 minutes before serving to allow the flavors to meld and the topping to set properly.
Notes
- Make sure the cake is completely cooled before frosting to prevent the whipped topping from melting.
- You can substitute the frozen whipped topping with homemade whipped cream for a fresher taste.
- For a more tropical twist, add shredded coconut to the topping mixture.
- Best served chilled; store leftovers in the refrigerator covered to maintain freshness.
- This cake is a classic for summer parties and pig pickin’ gatherings but can be enjoyed year-round.
