In the heart of Southern gatherings, where food is more than a meal but a tradition, one dessert often steals the show — the Pig Pickin’ Cake. Despite its unusual name, this cake doesn’t contain pork. Instead, it earned its title from being a staple dessert served at pig pickin’s, Southern-style barbecue feasts where whole hogs are roasted and shared among family and friends.
Light, fruity, and refreshing, this cake is a wonderful balance to smoky barbecue flavors. With layers of citrusy cake and a whipped pineapple topping, it’s the kind of dessert that tastes like sunshine on a plate.
A Little History
The Pig Pickin’ Cake is a beloved recipe that became popular in the South in the mid-to-late 20th century. Its appeal comes from its simplicity: using cake mix, canned fruit, and instant pudding. This wasn’t just convenient — it was genius. The result was a dessert that looked and tasted homemade, while being fuss-free enough to whip up for large gatherings.
The Classic Recipe
Ingredients
For the cake:
1 box yellow cake mix (or butter golden)
1 can (11 oz) mandarin oranges, undrained
4 large eggs
½ cup vegetable oil
For the frosting:
1 package (3.4 oz) instant vanilla pudding mix
1 can (20 oz) crushed pineapple, undrained
1 container (8 oz) whipped topping (like Cool Whip)
Directions
