Oh, the Pig Pickin’ Cake, a dessert as fun to say as it is to eat! My introduction to this delightful treat came at a family reunion in the heart of North Carolina. It was the peak of summer, the air was heavy with humidity, and I was about to learn that not all cakes are created equal. I remember watching my Aunt Patty, the queen of Southern desserts, artfully layering the ingredients with a kind of reverence. The first taste was a revelation – a burst of citrus, sweet cream, and pillowy cake, all mingling together like they were always meant to be. I knew right then I had to master this recipe.
Trying to recreate Aunt Patty’s magic in my own kitchen was a bit of a comedy of errors. My first attempt had the cake coming out denser than a brick – I mean, you could’ve used it as a doorstop. But I persevered, and through a series of trial and error (and a couple of frantic phone calls to Aunt Patty), I finally nailed it. Now, this cake is my signature dish at potlucks, and let me tell you, it’s a guaranteed crowd-pleaser. So, grab your mixer, and let’s get to it!
Table of Contents
Ingredients
- 1 box of yellow cake mix (because who has time to do it from scratch on a Tuesday?)
- 1 (11 oz) can of mandarin oranges, with juice (yep, you’re using the whole thing)
- 4 large eggs (I always forget to let them come to room temp, but it’s better if you remember)
- 1/2 cup of vegetable oil (or applesauce if you’re feeling virtuous)
- 1 (8 oz) container of whipped topping, thawed (trust me, don’t skimp on brand here)
- 1 (20 oz) can of crushed pineapple, with juice (it’s like a tropical vacation in a cake)
- 1 (3.4 oz) package of instant vanilla pudding mix (instant is our friend)
Instructions
- Preheat your oven to 350°F (that moment when you forget and have to wait? The worst).
- Grease and flour three 9-inch round cake pans (or spray with non-stick cooking spray).
- In a large bowl, beat together the cake mix, mandarin oranges with juice, eggs, and oil until well combined (it’ll look a bit crazy, but that’s part of the charm).
- Divide batter evenly among the prepared pans and smooth the tops with a spatula.
- Bake for 20 to 25 minutes, or until the cake bounces back when lightly touched (don’t overbake, or you’ll end up with hockey pucks).
- Remove from oven and let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely (the waiting is honestly the hardest part).
- While the cakes cool, mix together the whipped topping, crushed pineapple with juice, and instant pudding mix until blended.
- Once the cakes are cool, spread the pineapple mixture between the layers and over the top and sides of the cake (licking the spoon is a must).
- Chill the cake in the fridge for at least 2 hours (overnight is even better) before serving to let the flavors meld together beautifully.
Tips & Tricks
Now, about those ingredients… I’ve swapped out the oil for applesauce in a pinch, and honestly, no one noticed the difference. It’s a calorie saver, too. And speaking of savings, while I’m a fan of name-brand whipped toppings for this recipe, feel free to use store-brand cake mix. But here’s the thing, don’t skip on quality for the mandarin oranges or pineapple – it really makes a difference in the taste.
Storage is a breeze. Just keep the cake in the fridge, and it’ll stay moist and delicious for up to 5 days – if it lasts that long (game changer!). Now, if you’re looking to switch things up, try adding a sprinkle of coconut flakes on top or a dash of rum extract in the batter for a bit of island flair. Remember, recipes are just a starting point, so make it your own!
FAQ
Q: Can I make this cake ahead of time?
A: Absolutely! It actually tastes better the next day, so it’s perfect for prepping ahead.
Q: What if I don’t have three cake pans?
A: No worries! You can bake it in batches, or use a 9×13-inch pan and make a single-layer sheet cake instead.
Q: Can I use fresh oranges instead of canned?
A: You can, but you’ll miss out on the moisture from the canned juice. If you do go fresh, make sure to add some orange juice to compensate.
As I finish up here, I can’t help but think back to that sticky summer day at the reunion, with the laughter of my family and the smoky aroma of barbecue in the air. This Classic Pig Pickin’ Cake isn’t just a dessert; it’s a slice of my history, a sweet memory shared across generations. So, when you take that first bite, remember to savor not just the cake but the stories it carries with it. Happy baking, y’all!
Classic Pig Pickin' Cake
Ingredients:
- 1 box of yellow cake mix
- 1 (11 oz) can of mandarin oranges, with juice
- 4 large eggs
- 1/2 cup of vegetable oil
- 1 (8 oz) container of whipped topping, thawed
- 1 (20 oz) can of crushed pineapple, with juice
- 1 (3.4 oz) package of instant vanilla pudding mix
Directions:
-
Preheat your oven to 350°F.
-
Grease and flour three 9-inch round cake pans.
-
Beat together cake mix, mandarin oranges with juice, eggs, and oil until well combined.
-
Divide batter evenly among the prepared pans and smooth the tops.
-
Bake for 20 to 25 minutes, or until the cake bounces back when lightly touched.
-
Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
-
Mix together the whipped topping, crushed pineapple with juice, and instant pudding mix until blended.
-
Spread the pineapple mixture between the layers and over the top and sides of the cake.
-
Chill the cake in the fridge for at least 2 hours before serving.