Pig Pickin’ Cake Never Comes Home From The Potluck
I hadn’t thought about this cake in about thirty-five years, but the moment it came to mind I knew there must be a whole generation who’ve never tasted it. If you like light, fruity potluck desserts, this one is a winner.
Pig Pickin’ Cake is a classic Southern dessert often served at barbecues, picnics, and community gatherings. A yellow, vanilla, or butter cake mix is blended with mandarin oranges to produce a moist cake with a bright citrus note.
The cake is finished with a fluffy pineapple-vanilla topping made from instant pudding and whipped topping, so it isn’t overly sweet. It’s a refreshing finish to a heavy or savory meal.
If you enjoy nostalgic potluck desserts, you might also like Pistachio Fluff (Watergate Salad) — another cool, creamy classic often found at church suppers across the Midwest.
Make A Yummy Pig Pickin’ Cake Without Breaking A Sweat
There are scratch versions of this cake, but this recipe is fast and straightforward. It starts with a boxed cake mix, canned fruit, instant vanilla pudding, and thawed whipped topping — pantry-friendly ingredients that come together quickly.
Choose a yellow, butter, or vanilla cake mix and combine it in a bowl with a 15-ounce can of mandarin oranges (juice and all), four eggs, and 1/4 cup of oil. If you like, reserve a few orange segments for garnish.
The batter will look bright and cheerful — the mandarin oranges add color and moisture.
While the cake bakes, drain a 15.25-ounce or 20-ounce can of crushed pineapple. Stir the pineapple into a 3.4-ounce package of instant vanilla pudding until combined, then fold in an eight-ounce container of defrosted whipped topping. (Save the pineapple juice for smoothies or use it in a glaze for ham if you like.)
Spread the pineapple-pudding topping over the completely cooled cake, refrigerate until set, and slice to serve. Leftovers should be kept covered in the refrigerator.
Have you heard of Pig Pickin’ Cake? It was hugely popular in the 1970s — many families and entertainers had their own versions. I made one recently for the grandkids and was surprised I hadn’t thought of it in so long.
It’s a shame recipes like this fade away, because the cake is delicious: light, cool, and perfect after a meaty meal. Variations exist — some versions call for butter in the batter or multiple layers — but this version is intentionally simple and lighter than many.
If you don’t finish the whole cake in one sitting, store it covered in the refrigerator; it will stay fresh for several days and often tastes even better the next day as the flavors meld. It’s ideal for summer potlucks and picnics.
Potluck classics like Funeral Potatoes often appear alongside desserts like this.
Frequently Asked Questions
Why is it called Pig Pickin’ Cake?
The name comes from Southern whole-hog roasts where guests pick tender meat from the bones — events called “pig pickin’s.” These gatherings commonly featured sides such as macaroni or potato salad, baked beans, and coleslaw. The cake likely originated in that context and became a regular dessert at those tables.
Do you have to refrigerate Pig Pickin’ Cake?
Yes. Because the topping contains whipped topping and pudding, the cake should be refrigerated. Keep leftovers covered in the fridge.
Can Pig Pickin’ Cake be made ahead of time?
Absolutely. Chilling it overnight helps the flavors meld and lets the topping set, so it’s often even better the next day.
How long does Pig Pickin’ Cake keep?
Stored covered in the refrigerator, the cake will stay fresh for several days.
PRINTABLE RECIPE CARD
Pig Pickin’ Cake
This light, citrusy cake with a fluffy pineapple-vanilla topping is perfect for summer and pairs well with hearty, meaty meals. Born in the South, enjoyed everywhere.
10 minutes
30 minutes
1 hour
1 hour 40 minutes
Ingredients
- CAKE
- One yellow, vanilla, or butter cake mix
- One 15-ounce can of mandarin oranges with juice (save a few segments for garnish, if desired)
- 4 eggs
- 1/4 cup vegetable oil
TOPPING
- One 15.25-ounce or 20-ounce can of crushed pineapple, drained (save juice if desired)
- One 3.4-ounce package of instant vanilla pudding
- One eight-ounce carton of whipped topping, defrosted
Instructions
- Mix the cake mix with mandarin oranges (juice included), eggs, and oil in a medium bowl. Beat until well combined.
- Pour batter into a greased 13″ x 9″ pan.
- Bake at 350°F for 25–30 minutes, or until a tester comes out clean and the edges pull away slightly from the pan.
- While the cake bakes, stir the drained pineapple into the dry pudding mix until blended.
- Fold in the defrosted whipped topping and chill the mixture if desired.
- Cool the cake completely.
- Spread the topping over the cooled cake and refrigerate until ready to serve.
- Keep leftovers refrigerated.
Do you have a favorite cake or dessert you grew up with and haven’t made in years? Share it — and if you enjoy retro favorites, here are a few similar recipes you might like.
Root Beer Float Cake – An easy cake flavored with root beer and topped with a thick root beer cream cheese frosting.
Almond Joy Cake – A poke-style cake inspired by the Almond Joy candy bar, topped with toasted coconut and almonds.
Triple Dark Chocolate Bundt Cake – A rich, easy bundt cake made with devil’s food and brownie mixes, finished with a glossy chocolate icing.
Pistachio Dessert – A no-bake dessert with a buttery crust and creamy pistachio filling, topped with whipped topping and crushed candy.
If you enjoyed this post, a review or comment helps others find these recipes. Thanks for reading.
Love GB (Betty Streff)
Real food. Real kitchen. Real easy.