Classic Pig Pickin’ Cake

This Classic Pig Pickin’ Cake is a vintage Southern favorite that’s as fun to say as it is to eat! Traditionally served at barbecues (“pig pickins”) and family gatherings, this cake is light, moist, and bursting with citrus flavor. A tender yellow cake base is blended with mandarin oranges, then topped with a fluffy pineapple whipped cream frosting — making it the perfect dessert for spring, summer, or any festive occasion.

Ingredients
For the Cake

1 box (15.25 oz) yellow cake mix

4 large eggs

½ cup vegetable oil

1 can (11 oz) mandarin oranges, undrained

For the Frosting

1 container (8 oz) whipped topping (Cool Whip or similar)

1 can (20 oz) crushed pineapple, drained

1 box (3.4 oz) instant vanilla pudding mix

Instructions
Make the Cake

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, mix together cake mix, eggs, oil, and mandarin oranges (with juice) until well combined.

Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

Prepare the Frosting

In a mixing bowl, combine whipped topping, crushed pineapple, and pudding mix.

Stir until smooth and creamy.

Frost the Cake

Spread the pineapple frosting evenly over the cooled cake.

Refrigerate for at least 1 hour before serving to allow flavors to meld.

Serving Suggestions

Garnish with extra mandarin orange slices or pineapple tidbits on top.

Serve chilled for the best flavor.

Perfect for potlucks, picnics, and family reunions.

Storage & Reheating

Store covered in the refrigerator for up to 4 days.

This cake tastes even better the next day after chilling overnight.

Not recommended for freezing (the whipped topping can separate).