If you’ve spent time in the South — especially at church potlucks, family reunions, or Sunday dinners — chances are you’ve encountered the sweet, citrusy delight known as Pig Pickin’ Cake. Despite the name, this cake contains no pork. Instead, it earned its name because it was traditionally served at Southern pig roasts or “pig pickins,” where guests would enjoy roasted pork followed by a refreshing, fruit-forward dessert like this.
What makes Pig Pickin’ Cake truly irresistible is its light, fluffy texture combined with the bright flavors of mandarin oranges and crushed pineapple. The base cake is rich yet airy, and the frosting — made with whipped topping, pineapple, and vanilla pudding — is cool, creamy, and just the right amount of sweet.
This cake is easy to prepare, feeds a crowd, and is perfect for warm-weather gatherings. Here’s how to make it from scratch using pantry staples and a little Southern charm.
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup water
- ⅓ cup vegetable oil (or canola oil)
- 1 can (11 oz) mandarin oranges, drained
- 1 extra can (11 oz) mandarin oranges, for garnish
For the Frosting:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple (with juice, do not drain)
- 1 tub (16 oz) frozen whipped topping, thawed
