This Classic Pig Pickin’ Cake is a true Southern favorite that has stood the test of time. With its soft, fluffy cake base and creamy fruit-filled topping, it’s the kind of dessert that always disappears first at potlucks, family gatherings, and backyard barbecues. Sweet, refreshing, and easy to make, this cake is perfect for feeding a crowd without much fuss.
Classic Pig Pickin’ Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow cake mix | 1 (15.25 oz) box |
| Eggs | 3 |
| Vegetable or canola oil | ⅓ cup |
| Water | 1 cup |
| Canned mandarin oranges, drained | 2 (11 oz) cans |
| Crushed pineapple with juices | 1 (20 oz) can |
| Frozen whipped topping, thawed | 1 (16 oz) package |
| Instant vanilla pudding | 1 (3.4 oz) box |
Preheat & Prepare Cake: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, beat together cake mix, eggs, oil, and water until smooth. Stir in one can of drained mandarin oranges, mixing until they break down into the batter. Pour into the prepared dish.
Bake the Cake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the topping.
Make the Topping: In a large bowl, combine instant vanilla pudding mix with the crushed pineapple and its juices. Fold in the thawed whipped topping gently until creamy and well blended.
Assemble & Chill: Spread the pineapple-pudding mixture evenly over the cooled cake. Garnish with the remaining can of drained mandarin oranges. Refrigerate for at least 30 minutes to let the topping set before serving.
Serve & Enjoy: This cake is light, fruity, and refreshing—the perfect ending to any meal and a guaranteed crowd-pleaser.