Classic Pig Pickin Cake (Easy Southern Dessert!)

This Classic Pig Pickin Cake is a beloved Southern dessert that’s incredibly easy to make and always a crowd-pleaser! It starts with a simple yellow cake mix, elevated with the addition of pineapple juice and mandarin oranges, then topped with a light and fluffy frosting made with Cool Whip, pineapple, and vanilla pudding mix. I love how this cake is both moist and bursting with fruity flavor. It gets its fun name from being a staple at Southern pig roasts, but trust me, this Pig Pickin Cake is perfect for any potluck, party, or family gathering!

Why You’ll Love This Pig Pickin Cake

• Incredibly Easy: Starts with a cake mix, making it super simple and quick to prepare.
• Moist and Fruity: The pineapple juice in the cake and the pineapple and oranges throughout make it exceptionally moist and flavorful.
• Light and Fluffy Frosting: The Cool Whip-based frosting is light, airy, and not overly sweet.
• Crowd-Pleaser: A classic Southern dessert that’s always a hit at gatherings.
• Perfect Potluck Dish: Easy to transport and serve to a crowd.

Ingredients for Pig Pickin Cake

Here’s what you’ll need to make this easy Southern classic. The full list with measurements is in the recipe card below.

Cake

• Unsweetened crushed pineapple (with juice reserved) (Canned Fruit)
• Yellow cake mix (Cake Mix)
• Vegetable oil (Fat)
• Pineapple juice (reserved from crushed pineapple) (Liquid)
• Large eggs (Binder)
• Mandarin oranges (drained) (Canned Fruit)

Frosting

• Dry instant vanilla pudding mix (Pudding Mix)
• Cool Whip (or stabilized whipped cream) (Topping) Specific brand mentioned

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Pig Pickin Cake just the way it is, but here are a few ideas for variations:

• Add Coconut: Stir some shredded coconut into the frosting for extra texture and flavor.
• Different Cake Mix: Try using a pineapple or orange cake mix instead of yellow.
• Add Pecans: Sprinkle chopped pecans over the frosting or fold them into the cake batter.
• Homemade Whipped Cream: Use stabilized homemade whipped cream instead of Cool Whip for the frosting.
• Different Fruit: Add some maraschino cherries for garnish.

How to Make Pig Pickin Cake

Let me show you how easy it is to make this delicious Pig Pickin Cake:

Prepare Cake Pans and Drain Pineapple

1. I preheat the oven to 350ºF (175°C).
2. I grease and flour two 8-inch round cake pans or bake in a greased 9×13″ cake pan.
3. I drain the crushed pineapple, making sure to reserve the juice for the cake batter. I set aside the drained pineapple for the frosting and measure out ¾ cup of the reserved pineapple juice for the cake.

Mix Cake Batter

1. In a large bowl, I add the cake mix, oil, reserved pineapple juice, eggs, and the drained mandarin oranges.
2. I use a hand mixer or stand mixer to mix well, scraping the sides of the bowl as needed, until everything is combined.

Bake Cake Layers

1. I pour the batter evenly between the two prepared round cake pans (or into the 9×13 pan).
2. I bake for 22-25 minutes (for round pans) or until a toothpick inserted near the center comes out clean. Baking time will vary slightly for a 9×13 pan.

Cool Cake Layers

1. I cool the cake layers in the pans for 10 minutes.
2. Then, I transfer them from the pans to wire racks to cool completely.

Make the Frosting

1. In a bowl, I mix together the drained crushed pineapple and the dry instant vanilla pudding mix.
2. Then, I gently fold in the Cool Whip until everything is combined.

Assemble the Cake

1. Once the cake layers are completely cool, I place one cake layer on a cake plate.
2. I spread about half of the frosting over the top.
3. Then, I place the other layer of cake on top of that.
4. I spread the remaining frosting on the top and sides of the cake.
5. I garnish with extra mandarin oranges or pineapple chunks, if desired.

Tips and Tricks for the BEST Pig Pickin Cake

Here are my secrets for making this Southern classic truly exceptional:

• Don’t Overmix: Mix the cake batter just until combined. Overmixing can lead to a tough cake.
• Cool Completely: Ensure the cake layers are completely cool before frosting, otherwise the Cool Whip frosting will melt.
• Reserve Pineapple Juice: Don’t forget to reserve the juice when draining the pineapple – it adds fantastic flavor to the cake!
• Fold Gently: Fold the Cool Whip into the pineapple-pudding mixture gently to keep the frosting light and airy.
• Use Room Temp Eggs: Room temperature eggs incorporate better into the batter.

How to Serve

This Pig Pickin Cake is perfect for:

• Potlucks and Picnics: It’s easy to transport and always disappears quickly.
• Family Gatherings: A simple, crowd-pleasing dessert.
• Summer Barbecues: A light and fruity dessert option.
• Anytime Treat: Because sometimes you just need a delicious slice of cake!

Serve chilled or at room temperature.

Make Ahead and Storage

This cake is great for making ahead! You can bake the cake layers a day in advance and store them, well-wrapped, at room temperature. The frosting can also be made ahead and stored in the refrigerator. Assemble the cake a few hours before serving or up to a day ahead. Store leftover cake, covered, in the refrigerator for up to 3-4 days.

FAQs about Pig Pickin Cake

• Why is it called Pig Pickin Cake?
  • It’s a traditional dessert often served at Southern pig roasts (“pig pickin’s”) because it’s easy to make for a crowd and travels well.
• Can I use fresh pineapple?
  • Canned crushed pineapple is recommended for convenience and moisture level. If using fresh, make sure it’s finely crushed and you may need to adjust liquid elsewhere. You’ll also need separate pineapple juice.
• Can I use homemade whipped cream instead of Cool Whip?
  • Yes, but ensure it’s stabilized (with gelatin or powdered sugar) so the frosting holds its shape.

Enjoy this easy, fruity, and incredibly delicious Pig Pickin Cake! It’s a true Southern classic that’s perfect for sharing.

Classic Pig Pickin Cake

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12–16 1x
• Category: Dessert, Cake
• Cuisine: American, Southern

Print Recipe

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Description

This Pig Pickin’ Cake is a classic Southern dessert featuring a moist yellow cake made with pineapple juice and studded with mandarin oranges. It’s topped with a light and fluffy frosting made with Cool Whip, pineapple, and vanilla pudding mix.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1 (15.25 or similar size) box yellow cake mix
• 20 ounces (1 large can) unsweetened crushed pineapple, drained, juice reserved
• 1/2 cup vegetable oil
• 3/4 cup reserved pineapple juice (from the can of crushed pineapple)
• 3 large eggs
• 11 ounces (1 can) mandarin oranges, drained

For the Frosting:

• Drained crushed pineapple (from the can above)
• 1 (3.4-ounce) box dry instant vanilla pudding mix
• 12 ounces Cool Whip, thawed (or stabilized whipped cream)

Optional Garnish:

• Extra mandarin orange segments
• Pineapple chunks

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Instructions

• Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch cake pan.

• Drain Pineapple: Drain the can of crushed pineapple, making sure to reserve the juice in a separate container. Set aside both the drained pineapple and the reserved juice.

• Make Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, 3/4 cup of the reserved pineapple juice, and the eggs. Beat with an electric mixer (hand mixer or stand mixer) on medium speed until well combined. Gently fold in the drained mandarin oranges.

• Pour into Pans: Divide the batter evenly between the two prepared 8-inch round cake pans (or pour it all into the 9×13-inch pan).

• Bake: Bake for 22-25 minutes (for 8-inch rounds) or 30-35 minutes (for 9×13-inch pan), or until a wooden toothpick inserted into the center comes out clean.

• Cool Cake: Let the cake layers (or the single cake) cool in the pan(s) for about 10 minutes before inverting them onto wire racks to cool completely.

• Make Frosting: In a medium bowl, combine the drained crushed pineapple (that you set aside earlier) and the dry instant vanilla pudding mix. Stir well. Gently fold in the thawed Cool Whip until everything is evenly combined.

• Assemble Cake (if using round pans):

  • Once the cake layers are completely cool, place one layer on a cake plate or serving platter.
  • Spread about half of the frosting evenly over the top of the first layer.
  • Carefully place the second cake layer on top of the frosting.
  • Spread the remaining frosting over the top and sides of the cake.

• Frost Cake (if using 9×13 pan): Once the cake is completely cool, spread the frosting evenly over the top of the cake directly in the pan.

• Garnish (Optional): Garnish the cake with extra mandarin orange segments or pineapple chunks, if desired.

• Chill and Serve: Chill the cake in the refrigerator for at least 1 hour before slicing and serving.

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Notes

• Pineapple: Make sure to drain the crushed pineapple well and reserve the juice for the cake batter. The drained pineapple is used in the frosting.
• Mandarin Oranges: Drain the mandarin oranges well before adding them to the batter.
• Cool Whip: Ensure the Cool Whip is fully thawed before folding it into the frosting. You can substitute homemade stabilized whipped cream if preferred.
• Cooling: Allow the cake layers or cake to cool completely before frosting to prevent the frosting from melting.
• Storage: Store the cake covered in the refrigerator for up to 3-4 days.