If you have been searching for that perfect, crowd-pleasing dessert that bursts with fruity freshness and creamy delight, look no further than this Classic Pig Pickin’ Cake Recipe. It’s a beloved sweet treat that’s incredibly simple to prepare yet packed with layers of flavor—from a moist yellow cake base to a luscious topping of pineapple, mandarin oranges, and whipped pudding. Every bite sings with summertime nostalgia and just the right balance of sweet and tangy, making this cake a must-have at barbecues, family gatherings, or anytime you want to impress without fuss.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to making this cake shine. Each component plays a special role, whether it’s the fluffy texture of the yellow cake mix or the bright burst of citrus from mandarin oranges and pineapple.
- Yellow cake mix (15.25 oz): The foundation of the cake, providing a light, tender crumb that soaks up all the fruity goodness.
- Eggs (3): Help bind the cake together and give it structure while keeping it moist.
- Vegetable or canola oil (â…“ cup): Adds moisture and richness for a soft, tender crumb.
- Water (1 cup): Keeps the batter smooth and helps create that perfect cake texture.
- Canned mandarin oranges (2 cans, 11 oz each, drained): Infuses the cake with bright, juicy citrus sweetness, perfect for topping and layering flavors.
- Crushed pineapple with juices (20 oz can): Adds tropical sweetness and moisture, mixing beautifully with pudding for the topping.
- Frozen whipped topping (16 oz package, thawed): Brings airy creaminess to the frosting, making it light and luscious.
- Instant vanilla pudding (3.4 oz box): Thickens the topping and adds a smooth vanilla flavor that complements the fruit perfectly.
How to Make Classic Pig Pickin’ Cake Recipe
Step 1: Preparation
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish thoroughly—this will ensure your cake slides out easily once baked, keeping every edge intact and ready for the next delicious step.
Step 2: Baking the Cake
In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Stir everything together until smooth, being careful not to overmix, which can toughen the cake. Pour the batter evenly into your prepared baking dish and slide it into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely—patience here means your topping won’t melt away!
Step 3: Preparing the Topping
While your cake cools, combine the instant vanilla pudding mix with the entire can of crushed pineapple, including the juice. This juicy, sweet blend adds incredible flavor and moisture. Gently fold in the thawed whipped topping until everything is beautifully combined and fluffy—this is what gives your cake that signature light and creamy finish.
Step 4: Assembling the Cake
Once the cake is completely cool, spread the pineapple-pudding-whipped topping mixture evenly over the surface. To crown this masterpiece, arrange the second can of drained mandarin oranges on top. The glossy citrus will catch the eye and boost every bite with zesty brightness.
Step 5: Chilling
Pop the assembled cake into the refrigerator for at least 30 minutes. This chill time allows the flavors to meld and the topping to set just right, making it easier to slice and ensuring every forkful is deliciously satisfying.
How to Serve Classic Pig Pickin’ Cake Recipe
Garnishes
For extra flair, sprinkle some toasted coconut or chopped pecans on top to add crunch and a nutty note that pairs beautifully with the tropical fruits. Fresh mint leaves can also be scattered around the servings to introduce a refreshing herbal aroma and a pop of green.
Side Dishes
This cake shines best when served alongside classic summer staples such as tangy coleslaw, baked beans, or grilled corn on the cob. Its fruity sweetness makes it a perfect contrast to smoky, savory fare, balancing out your meal with ease.
Creative Ways to Present
Try serving this cake in individual clear parfait glasses layered with extra mandarin slices and pineapple chunks for a whimsical presentation. Alternatively, turn the cake into a trifle by cubing it and layering it with fresh fruit and pudding in a large glass bowl, making it as festive as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep your Classic Pig Pickin’ Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it perfect for preparing in advance or enjoying as a treat post-party.
Freezing
This cake doesn’t freeze well once assembled because of the whipped topping and fruit. However, you can freeze the plain baked cake layer wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw completely before adding the topping and serving.
Reheating
Since this is a chilled, fruit-topped cake, it’s best served cold or at room temperature. Avoid reheating as it will melt the whipped topping and change the texture. Just take it out of the fridge about 15 minutes before serving for the best experience.
FAQs
Can I use fresh fruit instead of canned for this cake?
Fresh fruit can be used, but canned mandarins and pineapple bring consistent sweetness and moisture that fresh fruit may not provide. If using fresh fruit, make sure to drain any excess juice to avoid making the topping too runny.
Is this recipe suitable for making smaller batches?
Absolutely! You can halve the ingredients and bake in a smaller dish. Keep an eye on baking time as it may reduce slightly depending on the size of your pan.
Can I substitute the yellow cake mix with a homemade cake batter?
Yes, a homemade yellow cake batter would work wonderfully and add a personal touch. Just keep the batter moist and light to complement the topping effectively.
What if I don’t have instant vanilla pudding mix?
Instant pudding mix is ideal as it thickens quickly. If you don’t have it, you can try using homemade pudding or custard, but make sure it’s fully cooled before folding it into the whipped topping to avoid melting it.
How long should I chill the cake before serving?
Chilling for at least 30 minutes is required, but a few hours or even overnight will deepen the flavors and improve slicing ease. Just be sure to cover it well to prevent drying out.
Final Thoughts
There’s something truly special about the Classic Pig Pickin’ Cake Recipe that makes it a favorite for all seasons but especially during those festive summer gatherings. It’s easy to prepare, beautifully balanced in flavor, and always a showstopper. I hope this recipe becomes a cherished part of your dessert repertoire and brings as much joy to your table as it has to mine!
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Classic Pig Pickin’ Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Classic Pig Pickin’ Cake is a delightful Southern dessert featuring a moist yellow cake layered with juicy mandarin oranges, crushed pineapple, and a creamy whipped topping with instant vanilla pudding. Perfectly chilled, this cake offers a refreshing and fruity treat that’s ideal for warm weather gatherings.
Ingredients
Cake
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- â…“ cup vegetable or canola oil
- 1 cup water
Fruit and Topping
- 2 (11 oz) cans mandarin oranges, drained
- 1 (20 oz) can crushed pineapple with juices
- 1 (16 oz) package frozen whipped topping, thawed
- 1 (3.4 oz) box instant vanilla pudding mix
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and grease a 9Ă—13-inch baking dish to ensure the cake doesn’t stick after baking.
- Mixing the Batter: In a large bowl, combine the yellow cake mix, eggs, vegetable or canola oil, and water. Stir until the batter is smooth and well blended.
- Baking: Pour the prepared batter evenly into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cooling the Cake: Once baked, remove the cake from the oven and allow it to cool completely on a wire rack to prevent the topping from melting.
- Preparing the Topping: In a large mixing bowl, combine the instant vanilla pudding mix with the crushed pineapple (including the juices) and stir well. Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
- Assembling: Spread the creamy pineapple pudding mixture evenly over the cooled cake. Top the entire cake with the drained mandarin oranges evenly to create a fresh fruity layer.
- Chilling: Refrigerate the assembled cake for a minimum of 30 minutes before serving to allow the flavors to meld and the topping to set beautifully.
Notes
- Ensure the cake is completely cooled before adding the topping to prevent it from melting.
- For extra flavor, reserve some pineapple juice to lightly brush on the cake before frosting.
- This cake is best served chilled but should be brought to room temperature for about 10 minutes for easier slicing.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Use fresh whipped topping if preferred, but thawed frozen whipped topping works best for texture.
