The Beloved Southern Dessert That’s Always the First to Vanish
If you’ve ever been to a backyard barbecue, church potluck, or family reunion in the South, you’ve likely met the legendary Pig Pickin’ Cake—a moist, citrusy, cloud-topped yellow cake that’s as much a part of the celebration as the barbecue itself.
Despite its whimsical name (rumored to come from whole-hog roasts called “pig pickins”), this cake is pure comfort: light as a breeze, packed with bright mandarin oranges and juicy pineapple, and crowned with a fluffy vanilla-pineapple frosting that melts on your tongue.
And the best part? It’s made with a cake mix and canned fruit—so it’s effortless to whip up, feeds a crowd, and always gets asked for.
🌟 Why This Cake Is a Southern Staple
✅ Incredibly easy—15 minutes of prep, no fancy tools
✅ Naturally moist—thanks to fruit + juices (no dry cake here!)
✅ Make-ahead friendly—tastes even better chilled
✅ Crowd-pleasing sweetness—not too rich, just right
✅ Perfect for any occasion—from holidays to covered-dish suppers
🛒 Ingredients:
🛒 Ingredients (Pantry Staples + Canned Sunshine)
For the Cake
1 (15.25 oz) box yellow cake mix
3 large eggs
⅓ cup vegetable or canola oil
1 cup water
1 (11 oz) can mandarin oranges, well-drained
For the Frosting & Topping
1 (20 oz) can crushed pineapple, with juices
1 (3.4 oz) box instant vanilla pudding mix (dry—do not cook!)
1 (16 oz) tub frozen whipped topping, thawed (like Cool Whip)
1 (11 oz) can mandarin oranges, drained (for topping)
💡 Note: Do not drain the pineapple—the juices are essential for the frosting’s creamy texture!
👩🍳 Step-by-Step Instructions (Just Like Grandma’s!)
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