Pickin Cake Recipe – American Special
Pig Pickin’ Cake is a classic Southern dessert that’s as fun to make as it is to eat. Known for its light, fluffy texture and refreshing flavor, this cake is made with a cake mix, mandarin oranges, and a sweet, tangy frosting that often includes pineapple. The combination of citrus and creamy frosting creates a wonderfully moist cake that’s perfect for warm weather gatherings, barbecues, or family celebrations. Despite its playful name, Pig Pickin’ Cake is a beloved treat that’s guaranteed to be a crowd-pleaser, with its bright flavors and light, airy crumb. It’s a nostalgic dessert that brings a taste of Southern hospitality to the table.
- Prep Time10 min
- Cook Time15 min
- Perform Time15 min
- Total Time40 min
For the cake:
- 1 box (15.25 oz) yellow cake mix
- 1 can (11 oz) mandarin oranges, drained (reserve the juice)
- 1/2 cup vegetable oil
- 3 large eggs
For the frosting:
- 1 can (8 oz) crushed pineapple, drained (reserve the juice)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 container (8 oz) whipped topping (such as Cool Whip), thawed
- 1/2 cup powdered sugar
Prepare the Cake:
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and drained mandarin oranges (save the juice for later).
Mix the batter until smooth, about 2 minutes, then pour it evenly into the prepared cake pans or baking dish.
Bake according to the package instructions (usually 25-30 minutes for round pans, or 30-35 minutes for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pans before frosting.
Make the Frosting:
In a medium bowl, combine the drained crushed pineapple, instant vanilla pudding mix, and powdered sugar. Stir well to combine.
Gently fold in the thawed whipped topping until smooth and fluffy.
If the frosting is too thick, you can add a small amount of the reserved mandarin orange juice to loosen it to your desired consistency.
Assemble the Cake:
Once the cake has cooled, remove it from the pans and place it on a serving platter.
Frost the top and sides of the cake with the pineapple-pudding frosting mixture, spreading it evenly.
If you’re using round layers, place one layer on top of the other and frost the entire cake.
Chill and Serve:
Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the frosting to firm up.
Serve chilled, and enjoy the light, refreshing flavors of this Southern favorite!
Recipe Notes :
Mandarin Oranges:Be sure to drain the mandarin oranges well to prevent excess moisture in the cake batter. You can also use fresh orange segments if you prefer, but canned mandarin oranges give a nice, sweet flavor.
Make-Ahead:This cake is even better when made ahead! The cake needs time to chill and set, and the flavors improve after a few hours in the fridge. It can be made a day ahead and stored in the refrigerator.
Storage:Store leftover cake in an airtight container in the fridge for up to 3 days. It tends to get even more moist as it sits, making it even more delicious the next day.
Flavor Variations:For a fun twist, you can add shredded coconut to the frosting or sprinkle it on top for extra flavor and texture. Some people also like to add chopped pecans or walnuts to the cake batter for a bit of crunch.
Serving Suggestion:Pig Pickin’ Cake is a great dessert for barbecues, potlucks, and family gatherings. Serve it chilled with a scoop of vanilla ice cream for an extra special treat!
