Southern-Style Pig Pickin’ Cake is the kind of dessert that instantly feels like home. Light, fruity, creamy, and wonderfully nostalgic, this classic Southern cake has been showing up at backyard barbecues, church potlucks, family reunions, and pig roasts for decades. One bite explains its staying power. It’s refreshing, easy to make, and completely irresistible.
This Southern-Style Pig Pickin’ Cake combines a tender citrus-infused cake with a cool, creamy topping bursting with pineapple and mandarin oranges. It’s the perfect ending to a rich meal, especially when the weather is warm and everyone is craving something sweet but not heavy.
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Mix cake mix, eggs, oil, and water until smooth. Fold in one can of mandarin oranges.
- Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- Mix pudding mix with crushed pineapple. Fold in whipped topping until smooth.
- Spread frosting over cooled cake and garnish with remaining mandarin oranges.
- Refrigerate at least 30 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why Southern-Style Pig Pickin’ Cake Is a True Classic
A Dessert Made for Gatherings
Southern-Style Pig Pickin’ Cake earned its name because it was often served at pig pickings—traditional Southern barbecue events where whole hogs were slow-cooked and shared with a crowd. After a hearty, savory meal, this cake offered a refreshing contrast that everyone loved.
Because it’s baked in a 9×13 pan and served chilled, it’s ideal for feeding a crowd without stress. You can make it ahead, transport it easily, and serve it straight from the fridge.
Light, Fruity, and Perfectly Balanced
Unlike dense frosted cakes, Southern-Style Pig Pickin’ Cake feels light and airy. The mandarin oranges baked into the cake add moisture and citrus flavor, while the pineapple pudding topping brings sweetness without heaviness.
Every bite tastes cool, creamy, and just sweet enough.
A Short Personal Story Behind This Cake
This cake always showed up at summer gatherings in my family. Someone would pull it from a cooler or refrigerator, and before long, the pan would come back empty. I remember thinking it looked simple, but once I tasted it, I understood why everyone went back for seconds. Even now, Southern-Style Pig Pickin’ Cake feels like sunshine on a plate.
What Makes Southern-Style Pig Pickin’ Cake So Easy
A Shortcut Cake That Still Feels Homemade
Using a boxed cake mix keeps things simple, but the added fruit completely transforms it. The oranges melt into the batter as it bakes, creating a moist, tender crumb that tastes anything but boxed.
Because the recipe is forgiving, it’s perfect for beginner bakers or busy days.
A No-Bake Frosting That Shines
The topping comes together in minutes. Pineapple pudding mix thickens the crushed pineapple, while whipped topping adds lightness and creaminess. No stove, no mixer stress, and no complicated steps.
Once chilled, the topping sets beautifully and slices cleanly.
How to Make Southern-Style Pig Pickin’ Cake Step by Step
Mixing the Cake Batter
Combining the cake mix, eggs, oil, and water creates a smooth base. Folding in the mandarin oranges adds moisture and citrus flavor throughout the cake.
Because the oranges break down slightly, they distribute evenly and keep the cake tender.
Baking and Cooling
Baking until just set ensures the cake stays soft. Cooling completely before frosting is essential, since the topping is light and creamy.
Rushing this step can cause the frosting to melt, so patience pays off.
Preparing the Frosting
Mixing the pudding mix directly with crushed pineapple thickens it naturally. Folding in whipped topping creates a fluffy, spreadable frosting that tastes cool and refreshing.
Spreading it evenly over the cooled cake gives that signature Pig Pickin’ Cake look.
Tips for the Best Southern-Style Pig Pickin’ Cake
Chill Before Serving
This cake tastes best cold. Chilling allows the flavors to meld and the topping to firm up slightly.
Even 30 minutes makes a difference, but longer chilling is even better.
Don’t Drain the Pineapple
The juice is essential for activating the pudding mix. Draining it would prevent the frosting from setting properly.
Garnish Simply
Extra mandarin oranges on top add color and signal what flavors are inside. Keep it simple and classic.
When to Serve Southern-Style Pig Pickin’ Cake
Perfect Occasions
This cake shines at barbecues, potlucks, picnics, holiday gatherings, and casual family dinners. It pairs especially well with grilled meats and rich Southern dishes.
Make-Ahead Friendly
You can make it the day before and keep it refrigerated until serving. In fact, it often tastes even better the next day.
Variations You Can Try
Coconut Twist
Add shredded coconut to the frosting for extra texture and tropical flavor.
Lighter Option
Use light whipped topping and sugar-free pudding mix for a slightly lighter version.
Extra Citrus
Add a bit of orange zest to the cake batter for brighter citrus notes.
Storage Tips
Refrigerator Storage
Store Southern-Style Pig Pickin’ Cake covered in the refrigerator for up to four days. The topping holds well and the cake stays moist.
Not Freezer-Friendly
Because of the whipped topping, freezing is not recommended. The texture will suffer once thawed.
FAQ
Can I use a different cake mix flavor?
Yes, yellow or pineapple cake mix both work well.
Can I make this ahead?
Absolutely. It’s ideal for making a day in advance.
Why is it called Pig Pickin’ Cake?
It was traditionally served at pig roasts in the South.
Can I use homemade whipped cream?
Yes, but stabilized whipped cream works best.
Does it need to stay refrigerated?
Yes, because of the topping.
Conclusion
Southern-Style Pig Pickin’ Cake is a timeless dessert that proves simple recipes can be the most memorable. Light, fruity, creamy, and easy to make, it belongs at every gathering where good food and good company come together. Once you serve it, expect requests for the recipe—because this Southern classic never goes out of style.
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