Classic Pig Pickin’ Cake

Classic Pig Pickin’ Cake: A Southern Sunshine Dessert Made Step by Step

Few desserts capture the spirit of Southern gatherings quite like the Classic Pig Pickin’ Cake. Traditionally served at barbecues and pig roasts—where whole hogs were “picked” by hand—this cake is light, fruity, and refreshingly cool. With its soft pineapple-infused layers and fluffy mandarin-orange frosting, it’s a crowd-pleaser that feels festive without being heavy.

Below is a detailed, step-by-step guide to making this iconic cake at home, along with helpful tips to ensure perfect results every time.

What Makes Pig Pickin’ Cake Special?

Unlike rich buttercream cakes, Pig Pickin’ Cake is known for:

• A moist yellow cake base flavored with crushed pineapple

• A cloud-like frosting made with whipped topping and mandarin oranges

• A balance of sweetness and citrus that’s ideal after a hearty meal

It’s simple, nostalgic, and wonderfully refreshing.

Ingredients You’ll Need

For the Cake

• 1 box yellow cake mix

• 3 large eggs

• ½ cup vegetable oil

• 1 can (8 oz / about 225 g) crushed pineapple with juice

For the Frosting

• 1 package (3.4 oz / about 96 g) instant vanilla pudding mix

• 1 can (20 oz / about 565 g) crushed pineapple with juice

• 1 container (8 oz / about 225 g) whipped topping (thawed)

• 1 can (11 oz / about 310 g) mandarin oranges, well drained

Step-by-Step Method

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or lightly coat it with nonstick spray. Set aside.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine:

• The yellow cake mix

• Eggs

• Vegetable oil

• Crushed pineapple with all its juice

Mix until smooth and well blended. The batter will be slightly thinner than usual—that’s exactly what makes the cake extra moist.

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