Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch pan for a sheet cake version.
Make the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, oil, eggs, and mandarin oranges with their juice.
Beat on medium speed for about 2 minutes until the batter is smooth and oranges are broken into smaller bits.
Bake:
Pour the batter evenly into prepared pans.
Bake for 25–30 minutes (round pans) or 30–35 minutes (sheet pan), or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Make the Frosting:
In a medium bowl, mix together the crushed pineapple (with juice) and dry vanilla pudding mix.
Fold in the whipped topping until smooth and fluffy.
Refrigerate the frosting for about 15–20 minutes to firm it up a bit.
Assemble and Chill:
If using round cake pans, layer the cakes with frosting in between and on top. For a sheet cake, spread frosting evenly over the top.
Chill for at least an hour before serving—the flavors deepen and the cake becomes even more moist.
Tips & Variations:
Want a zestier twist? Add a teaspoon of orange zest to the batter.
No Cool Whip? Homemade whipped cream can be used but will be less stable—best if eaten the same day.
Make it festive: Top with extra mandarin orange slices or shredded coconut for visual appeal and added flavor.
A Taste of Tradition
The Pig Pickin’ Cake is more than just a dessert—it’s a cultural snapshot of Southern celebration. Its simplicity, combined with vibrant flavors, makes it a crowd-pleaser for everything from Sunday dinners to potlucks and backyard barbecues.
Whether you’ve got a pig roasting in the yard or just want to bring a little Southern sunshine to your table, this cake delivers comfort and joy with every bite. So roll up your sleeves, mix up some citrusy goodness, and enjoy the classic charm of a Pig Pickin’ Cake—no pig required
