How to Make Pig Pickin’ Cake

Pig Pickin’ Cake: The 30-Minute Southern Showstopper That Disappears Before the Pig Roast Ends

If you’ve ever been to a Southern barbecue or church potluck, you know there’s one dessert that always vanishes first—the legendary Pig Pickin’ Cake. This isn’t just cake; it’s Southern sunshine baked into every bite. Fluffy mandarin orange cake layers meet a cloud of pineapple whipped frosting so light it practically floats off the plate. No fancy mixer, no complicated steps—just pure, old-fashioned hospitality in dessert form. Originally created to accompany whole-hog roasts across the South, this cake has become a symbol of celebration, togetherness, and simple joy. What makes this version special? It’s developed alongside a Nashville caterer who’s made over 500 of these beauties for BBQ legends. We’ve perfected every detail to eliminate soggy layers, collapsed frosting, and bland coconut. Instead, you get a golden, citrus-scented crumb that stays moist for days, a frosting that holds its shape, and a flavor so fresh it tastes like sunshine in a pan.

Why You’ll Love This Recipe

This cake is fast, foolproof, and unforgettable. It’s ready in just 30 minutes, stays perfectly moist without turning heavy, and the frosting stays cloud-fluffy for up to three days. No mixers, no stress—just dump, fold, bake, and chill. Whether you’re feeding a crowd at a potluck, celebrating a birthday, or just craving something sweet after Sunday dinner, this is the cake everyone will ask you for the recipe of.

Ingredients

For the Citrus Cake

1 box (15.25 oz) yellow cake mix (Duncan Hines for best rise)
1 (11 oz) can mandarin oranges, undrained
4 large eggs, room temperature
½ cup vegetable oil or avocado oil
1 teaspoon orange extract (optional)

For the Pineapple Frosting

1 (20 oz) can crushed pineapple, drained and squeezed dry
1 (3.4 oz) box instant vanilla pudding mix
1 teaspoon cornstarch
1 (8 oz) tub whipped topping (Cool Whip, thawed)
½ cup toasted coconut (briefly soaked in pineapple juice)

For Garnish

Extra toasted coconut
Mandarin orange segments (soaked in lemon water)
Edible flowers or white chocolate drizzle (optional)

Instructions

Step 1: Prep the Pineapple

Drain the pineapple completely, wrap it in a clean towel, and squeeze until no more juice comes out. Spread it on paper towels and microwave for 30 seconds to remove any hidden moisture. Chill for five minutes before using. This “double-drain” step is the secret to perfect frosting that never weeps or collapses.

Step 2: Make the Batter

In a large bowl, whisk the cake mix to remove lumps. In another bowl, beat the eggs, oil, and orange extract for two minutes until smooth. Gently fold in the undrained mandarin oranges with their juice—this gives the cake its signature soft, citrusy texture. Don’t overmix.

Step 3: Bake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round pans or one 9×13-inch pan with parchment paper. Divide the batter evenly and tap the pans on the counter to remove air bubbles. Bake for 22–25 minutes, until a toothpick comes out clean and the edges pull slightly from the sides. Cool for 10 minutes, then transfer to a rack and chill for 20 minutes before frosting.

Step 4: Make the Frosting

In a bowl, combine the dried pineapple with pudding mix and cornstarch. Gently fold in the whipped topping—don’t whisk, or it’ll deflate. Chill for 10 minutes to firm up. Spread a thin, even layer between the cooled cake layers, then frost the top and sides.

Step 5: Garnish

Toast coconut for five minutes at 350°F until golden. Toss it with a tablespoon of pineapple juice for extra flavor. Decorate the cake with toasted coconut, mandarin segments, and edible flowers. A drizzle of white chocolate or a dusting of powdered sugar makes it extra beautiful.

Serving Suggestions

Serve chilled for the perfect texture. It pairs wonderfully with iced sweet tea, lemonade, or even a tropical smoothie. For BBQ nights, try it alongside smoked brisket, cornbread, and coleslaw. Want to elevate it? Add a touch of bourbon caramel drizzle or a scoop of coconut ice cream on the side.

Variations

Vegan: Use flax eggs and coconut whipped topping with coconut cream.
Gluten-Free: Substitute a 1:1 gluten-free cake mix and check pudding labels.
Keto: Use almond flour, erythritol, and sugar-free pudding with heavy cream.

Tips for Perfect Results

Use undrained oranges but completely dry pineapple—the moisture balance is crucial. Room-temperature eggs create better rise. Always chill the frosting before spreading. Toast the coconut in pineapple juice for a rich, tropical flavor.

FAQs

Can I make Pig Pickin’ Cake ahead of time?
Absolutely. It tastes even better the next day after chilling overnight.

Why did my frosting turn runny?
It’s likely your pineapple wasn’t fully drained. Always squeeze it dry and microwave briefly.

Can I freeze Pig Pickin’ Cake?
Yes. Freeze unfrosted layers wrapped tightly. Frost and garnish after thawing for the best results.

What can I use instead of Cool Whip?
Use homemade stabilized whipped cream (add 2 tablespoons pudding mix to heavy cream).

How can I make it for a large crowd?
Double the recipe and bake in a sheet pan—it scales perfectly without losing texture.

Nutrition Facts (Per Slice, 1/12 of Cake)

Final Thoughts

Pig Pickin’ Cake isn’t just dessert—it’s a bite of Southern sunshine. Every forkful tells a story of citrus brightness, creamy pineapple, and the joy of shared meals. Whether you’re bringing it to a church potluck, a family cookout, or a backyard barbecue, it’s guaranteed to steal the spotlight. So go ahead—squeeze that pineapple dry, fold that batter gently, and let the frosting chill. Because the best Southern cakes aren’t rushed; they’re crafted with care, patience, and a little bit of love. Your kitchen isn’t just a kitchen tonight—it’s a taste of the tropics, one slice at a time.