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This Pig Pickin' Cake is a sunshine-filled dessert that brings together the perfect balance of citrus and tropical flavors. The combination of mandarin oranges in the cake and pineapple in the frosting creates a refreshing treat that's perfect for gatherings, especially during warmer months.
I first made this cake for a backyard barbecue last summer and it disappeared faster than anything else on the dessert table. The bright citrus flavor paired with the creamy topping has become my signature dessert when friends ask me to bring something sweet to their gatherings.
Ingredients
- Yellow cake mix: Forms the perfect base and saves time while still delivering great flavor
- Mandarin oranges: Provide bright citrus bursts throughout the cake while keeping it incredibly moist
- Butter: Adds richness that boxed mixes sometimes lack on their own
- Crushed pineapple: Creates a tropical flavor profile in the frosting that complements the orange perfectly
- Vanilla pudding mix: Thickens the frosting and adds creamy sweetness
- Cool Whip: Provides the perfect light and fluffy texture for the topping
- Powdered sugar: Balances the tartness of the fruit with just the right amount of sweetness
How To Make Pig Pickin' Cake
- Prepare Your Ingredients:
- Drain the mandarin oranges and pineapple carefully, making sure to reserve the exact amounts of juice listed in the recipe. This liquid gold is what infuses the cake and frosting with incredible flavor.
- Mix The Cake Batter:
- Beat the cake mix, softened butter, mandarin orange juice, eggs, and vanilla extract for a full 3 to 4 minutes. This extended mixing time incorporates air into the batter for a lighter texture and ensures all ingredients are thoroughly combined.
- Add The Oranges:
- Gently fold in the drained mandarin oranges without completely breaking them down. You want pockets of orange throughout the cake for bursts of citrus flavor in every bite. A light hand here makes for a more interesting texture.
- Bake To Perfection:
- Pour the batter into your prepared pan and bake until just done. The key is watching carefully toward the end of baking time. A toothpick inserted should come out clean, but overbaking will dry out the cake and diminish the moistness that makes this dessert special.
- Create The Frosting:
- Combine the pineapple juice with vanilla pudding mix and powdered sugar until completely smooth. Then fold in the Cool Whip using a gentle motion to maintain the airy texture. Finally, add the well drained crushed pineapple for that signature tropical flavor.
- Frost And Chill:
- Spread the frosting evenly over the completely cooled cake. This step requires patience as applying frosting to a warm cake will cause it to melt. Refrigerate for at least 2 to 3 hours, though overnight is even better as the flavors have more time to meld together.
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The mandarin oranges are truly the star ingredient for me. I discovered how magical they can be in cake when my grandmother first made this recipe for family reunions. She always said the secret was leaving some orange segments whole so you get that wonderful burst of citrus in random bites.
The Story Behind The Name
This cake earned its unique name because it was traditionally served at pig roasts or barbecues in the Southern United States. These events, known as "pig pickins," featured slow roasted whole hogs where guests would pick the meat directly off the pig. The light, fruity nature of this cake made it the perfect complement to rich barbecue. Despite its humble origins at casual outdoor gatherings, this cake has become a beloved dessert across America, appearing at potlucks, church suppers, and family celebrations.
Storage Tips
This cake should always be kept refrigerated due to the dairy in the frosting. Cover leftover cake tightly with plastic wrap or transfer slices to an airtight container. The cake will maintain its optimal texture and flavor for up to 5 days in the refrigerator, though the topping may soften slightly over time. Unfortunately, this cake does not freeze well due to the whipped topping, which can separate when thawed.
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Easy Variations
- Try using a lemon cake mix instead of yellow for an extra citrus punch
- Substitute fresh whipped cream for the Cool Whip if you prefer a more homemade approach
- Add a teaspoon of coconut extract to the frosting for a tropical twist
- Consider adding chopped pecans to the topping for a delightful crunch
- For a special occasion version, make this as a layer cake using two round pans
Frequently Asked Questions
- → Can I use fresh mandarin oranges instead of canned?
Yes, you can use fresh mandarins. Simply extract the juice needed for the cake and cut the segments into small pieces to mix in.
- → What can I substitute for Cool Whip?
You can use homemade whipped cream or any non-dairy whipped topping as an alternative to Cool Whip.
- → Can this cake be made ahead of time?
Yes, this cake can be made a day in advance. In fact, refrigerating it overnight allows the flavors to meld beautifully.
- → What’s the best way to store this cake?
Keep the cake refrigerated in an airtight container or covered with plastic wrap to ensure the frosting stays fresh and set.
- → Can I use another flavor of pudding mix?
Vanilla pudding works best for this recipe, but you can experiment with other flavors like white chocolate or coconut pudding for variety.
- → Can I use a different cake mix flavor?
Yes, while yellow cake mix is traditional, white cake mix or even pineapple-flavored cake mix can work well for a unique twist.