Pig Pickin’ Cake
Updated: Mar 5, 2022
There are so many things that I loved about growing up in the South but my favorite thing would be all of the gatherings we had on a regular basis. Whether it was a pig pickin, fish fry, church picnic or family reunion, food was always at the center of those gatherings. I grew up in Eastern North Carolina and pig pickins’ were a huge part of my childhood. A pig pickin' is a type of party or gathering held primarily in the American South which involves the barbecuing of a whole hog. This pig pickin cake is normally a staple dessert at a pig pickin which is why it has the name of pig pickin cake. This cake is unique because the icing on the cake isn‘t a buttercream but is the combination of drained crushed pineapple, instant vanilla pudding mix and cool whip. If you are looking for a cake to serve for Easter, this cake would be perfect.
Ingredients Needed for Pig Pickin‘ Cake
1 box of yellow cake mix
1/2 cup of sour cream
1 teaspoon of vanilla extract
1/2 cup of oil
1/2 cup of milk
14 oz can of mandarin oranges, drained
Directions to Make Pig Pickin’ Cake
Mix cake mix, eggs, sour cream, vanilla, oil and milk in a standing mixer for 2-3 minutes on medium speed until completely combined.
Add drained oranges and pecans and beat on high until the oranges are broken up.
Pour into greased cake pans and bake on 350 degrees for 25-28 mins. Stick a toothpick in the center of the cake and once it comes out clean then the cake is done.
Allow cake to stay in pans for 15 minutes and then turn out onto a cake rack to cool completely.
*If you are using 8 inch cake pans, the batter will fit into three. If you are using a 9 inch, the batter will only fit two. **Double the recipe if you want three full cake layers**
Ingredients Needed for the Frosting
1 (4-1/2 serving size) package of instant vanilla pudding
1 (20 oz) can crushed pineapple, drained well
1 (16 oz) carton of Cool Whip
A few mandarin oranges for garnish (you will need to buy two cans if you wish to garnish)
Directions to Make Frosting
Mix together the well drained crushed pineapple and instant vanilla pudding mix. Fold in cool whip. Spread pineapple mixture evenly between layers and on top of cake. Chill cake 3 to 4 hours. Garnish, if desired. Store cake in refrigerator.