A “pig pickin’” is a tradition in the American South – a big party where a whole pig is roasted and served up for family and friends. It’s quite an event and one that all participants, from guests to cooks, take a great deal of pride in. And what pig pickin’ is complete without a pig pickin’ cake. This cool and sweet treat is the perfect way to end a big savory meal. No, there’s no actual pig on the ingredient list, but sweet pineapple, tart oranges, and cool whipped cream that come together in a refreshing combination of sweet and citrus atop a very humble vanilla cake. But who says you need an official pig pickin’ in order to make one in your own home?! This recipe is the perfect sweet treat for any summer gathering.
Nothing about this cake is super complicated. Store bought ingredients are combined into a fun and flavorful confection that the crowd will absolutely go nuts for. We came across this recipe and figured it would be the perfect way to end a summer barbecue, and boy-oh-boy was it an absolute crowd pleaser. A pig pickin’ cake has cemented it’s place in American food history as a cake that is packed with nostalgia and territorial claims for its origination. This is a recipe that is passed down from generation to generation, with folks all telling stories about a grandmother’s or auntie’s recipe for this beloved family classic.
You don’t need to be from the South in order to appreciate a cake like this. We love how uncomplicated it is to make, and how easy it is to eat! Cakes don’t always have to be fancy or formal, and even a simple cake like this can add a touch of class to any gathering. A pig pickin’ cake is fun to have at any special occasion – be it formal or informal. A treat that’s this good, and with such a unique name, will surely offer up a slice of something fun for family and friends.
Pig Pickin' Cake
- 1 (15.25oz) box yellow cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 (11 oz) can mandarin oranges, drained
- 1 (20 oz) can crushed pineapple
- 1 (12 oz) package frozen whipped topping, thawed
- 1 (3.4 oz) box instant vanilla pudding
- Preheat oven to 350°F. Grease and lightly flour two 9-inch round baking pans.
- In a mixing bowl, beat cake mix, eggs, oil and water until moistened. Reserve 4-5 orange slices for decoration. Add remaining oranges to batter and beat until well blended.
- Pour batter into baking pans and bake for 22-25 minutes, or until toothpick inserted in center of cakes comes out clean. Cool slightly, 10 minutes, then transfer to wire rack to cool.
- For the frosting: In a bowl, stir pudding mix and pineapple. Fold in thawed whipped topping. Take one cooled cake and add a layer of frosting to top. Place second cake on top of first and spread remaining frosting over cake.
- Chill in refrigerator before serving.
Recipe adapted from Tastes Of Lilly T