I hadn’t thought about this cake in, oh, about thirty-five years, but the minute it popped into my mind, I knew there must be a whole generation of people who haven’t had the pleasure of this treat! I know you’ll absolutely love it! We do!
Pig Pickin’ Cake is a traditional Southern dessert often served at barbecues, picnics, or other community gatherings. Vanilla, butter, or yellow cake batter is blended with mandarin oranges, making a deliciously moist cake with a bright, sunny citrus flavor.
Top the cake with a light, fluffy layer of pineapple, whipped topping, and vanilla pudding so it is not overly sweet. It’s a great finish for a heavy or savory meal.
If you love old-school potluck desserts like this Pig Pickin’ Cake, you might also enjoy my Pistachio Fluff (Watergate Salad) — another cool, creamy classic that shows up at church suppers all over the Midwest.
I’m sure there’s a scratch recipe out there somewhere for pig pickin’ cake, but this one is a piece of cake! Seriously, you can whip this cake up in no time flat because it begins with a cake mix, canned fruit, instant vanilla pudding, and whipped topping. You may have most of this stuff on your shelf this minute.
Choose a yellow, butter, or vanilla cake mix and dump in a 15-ounce can of mandarin oranges, juice and all, four eggs, and a quarter cup of oil. If you remember, save a few segments of the oranges for garnish!
I used a yellow cake mix, and here’s how that beautiful batter looks: bright, sunny, happy!
While it bakes, drain a 15.25-ounce or 20-ounce can of pineapple, mix it with a 3.4-ounce package of instant vanilla pudding, and fold in an eight-ounce container of defrosted whipped topping. (I like to save my pineapple juice for smoothies or make a glaze for ham steaks with a little brown sugar and mustard.)
Here’s what the yummy topping looks like; almost artful!
Allow the cake to cool completely, spread that yummy concoction over it, and refrigerate it. For heaven's sake, I sure hope you remembered to lick the bowl and the spatula!
Have you ever heard of Pig Pickin’ Cake? It was wildly popular in the 1970s — I swear every country music star had their own version. I made it recently when the grandkids were over for dinner, and it hit me: I hadn’t thought about this recipe since their parents were kids.
What a crying shame… because it’s absolutely delicious, especially after a heavy, meaty meal. It’s light, cool, and just what you want.
Over the years, there have been many variations of this cake. Some recipes call for a full stick of butter in the batter; some are baked in two or three layers and filled. You may want to explore some other recipes, but I picked this one because it is lighter and easier than others I’ve seen.
If you don’t polish off the whole cake in one sitting (no judgment 😉), refrigerate it. Keep it covered, and it’ll stay fresh for several days. This is a perfect summer potluck or picnic cake — and you might want the recipe handy, because someone will ask.
Around here, potluck classics like Funeral Potatoes tend to show up right beside desserts like this.
Whole hog roasts are popular in the South, where guests eagerly pluck every morsel of tender meat off the bones — so the gatherings became known as “pig pickin’s.” Classic sides like macaroni or potato salad, baked beans, and coleslaw often accompanied the roasted pork.
Most people believe this cake came out of South Carolina’s pig-roast tradition. It appeared on the dessert table so often that it became part of the menu — and that’s how the name stuck.
Yes. Because the frosting includes whipped topping and pudding, the cake should be refrigerated. Cover any leftovers and store them in the refrigerator.
Absolutely. In fact, it’s even better the next day. Chilling overnight lets the flavors blend and helps the frosting set nicely.
Stored covered in the refrigerator, the cake will stay fresh for several days — if it lasts that long.
This light, citrusy cake recipe with a fluffed whipped topping is perfect for summer and any time after a heavy, meaty meal. Born in the South, loved everywhere!
Do you have a favorite cake or dessert you grew up with and haven’t made in years? Tell me all about it! For now, you might enjoy these “oldies but goodies.”
Root Beer Float Cake - Here is a recipe for an easy, yummy root beer-flavored cake with thick root beer-flavored cream cheese frosting! It makes you feel like a kid!
Almond Joy Cake - A delicious poke cake that starts with a cake mix and a pudding mix. All the flavors of an Almond Joy candy bar in a wonderfully moist cake, topped with toasted coconut and almonds.
Triple Dark Chocolate Bundt Cake - This beautiful cake is easy to make using a Devil's Food cake mix and a 13" by 9" size brownie mix. The shiny lunchroom lady icing is made with evaporated milk, butter, sugar, and chocolate chips.
Pistachio Dessert- A no-bake dessert with a buttery Ritz cracker crust and a creamy pistachio filling made with ice cream, milk, and pudding. Finished with whipped topping and crushed Butterfinger candy. Simple, pretty, delicious, and you can make it ahead!
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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