In the heart of Southern hospitality, where family gatherings revolve around food and tradition, few desserts hold as much nostalgic charm as the Classic Pig Pickin’ Cake. Despite its quirky name, this cake is anything but strange. A sunshine-bright, fruity delight layered with citrus flavor and creamy topping, it’s a staple at pig pickins’—a Southern barbecue tradition where a whole pig is roasted and shared among friends and family.
So why is it called “Pig Pickin’ Cake”? Simply put, it was the go-to dessert at these gatherings. The lightness of the cake perfectly balanced the rich, savory barbecue, and soon, the dessert adopted the name of the event itself.
What Makes Pig Pickin’ Cake So Special?
At its core, Pig Pickin’ Cake is a semi-homemade marvel. It starts with a box of yellow cake mix, but what elevates it is the infusion of mandarin oranges, pineapple, and whipped topping, turning it into a moist, tropical-inspired treat. The flavor profile is bright, airy, and just sweet enough to leave everyone reaching for seconds.
How to Make Classic Pig Pickin’ Cake
Ingredients:
For the Cake:
1 box yellow cake mix (15.25 oz)
1/2 cup vegetable oil
4 large eggs
1 (11 oz) can mandarin oranges (with juice)
For the Frosting:
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 (20 oz) can crushed pineapple (undrained)
1 (3.4 oz) package instant vanilla pudding mix
Instructions:
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