Classic Pig Pickin’ Cake!!!

Classic Pig Pickin’ Cake is a crowd-pleasing dessert, especially at gatherings like pig pickin’ parties (hence the name). It’s fruity, moist, and topped with a sweet, creamy topping. Here’s how to make it:

Ingredients:

1 (15.25 oz) box yellow cake mix

3 eggs

⅓ cup vegetable or canola oil

1 cup water

2 (11 oz) cans mandarin oranges, drained

1 (20 oz) can crushed pineapple with juices

1 (16 oz) package frozen whipped topping, thawed

1 (3.4 oz) box instant vanilla pudding

Directions:

Step 1: Prepare the Cake

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the yellow cake mix, 3 eggs, ⅓ cup oil, and 1 cup water. Mix according to the package instructions (usually mix for about 2 minutes until well combined).

Once mixed, fold in 1 can of drained mandarin oranges (save the juice) and 1 can of crushed pineapple (don’t drain it—keep the juice). Stir gently until combined.

Pour the cake batter into a greased 9×13-inch baking dish.

Bake according to the package directions (usually 30-35 minutes) or until a toothpick inserted comes out clean.

Allow the cake to cool completely in the pan.

Step 2: Make the Topping

In a medium-sized bowl, mix the instant vanilla pudding with 1 ½ cups of the juice from the mandarin oranges and crushed pineapple (you can combine them or use just one juice).

Stir until the pudding starts to thicken, about 1-2 minutes.

Fold in the thawed whipped topping until fully combined.

Step 3: Assemble the Cake

Once the cake has cooled, spread the pudding topping evenly over the entire cake.

Garnish with the second can of drained mandarin oranges on top.

Refrigerate for at least 2 hours to let the flavors meld together and allow the cake to chill.

Step 4: Serve and Enjoy!

Cut into squares and serve chilled!

This cake is super easy to make and perfect for a summer BBQ or a potluck. It’s got that tropical vibe with the fruity flavors, and the whipped topping makes it extra creamy. Let me know if you try it!

You can definitely switch things up with variations and store the cake for later. Here are some ideas for both variations and storage tips:

Variations:

Tropical Twist:

Add shredded coconut to the cake mix or sprinkle it on top with the mandarin oranges for extra tropical flavor.

You can also add chopped maraschino cherries or a little bit of lime zest to the topping for a zingy kick.

Berry Pig Pickin’ Cake:

Swap the mandarin oranges for fresh strawberries, blueberries, or raspberries. These berries can be folded into the cake batter or placed on top of the whipped topping.

You can also add a berry puree to the pudding mixture for a rich color and flavor.

Coconut Pineapple:

Replace the mandarin oranges with more crushed pineapple and add shredded coconut to the cake mix and/or topping.

Add coconut extract to the pudding mixture for a deeper coconut flavor.

Cake Mix Variations:

Instead of yellow cake mix, you can try white cake mix, butter cake mix, or even a lemon cake mix for a different flavor profile. Lemon cake mix pairs especially well with the pineapple and mandarin oranges!

Gluten-Free:

If you need to make it gluten-free, you can use a gluten-free yellow cake mix and follow the same instructions. You may want to check the whipped topping and pudding mix to ensure they’re gluten-free, too.

Vegan/Plant-Based:

Use a dairy-free whipped topping and substitute plant-based milk in the pudding mix. A flax egg (1 tbsp ground flaxseed + 3 tbsp water) can replace the eggs, and a plant-based oil (like coconut or canola oil) will keep it vegan-friendly.

Storage:

Refrigeration:

Since the cake has a creamy topping with whipped topping and pudding, it needs to be stored in the fridge. Keep it covered with plastic wrap or aluminum foil, or place it in an airtight container.

It will stay fresh in the fridge for 3-4 days.

Freezing:

You can freeze the cake without the topping (so the cake stays moist). Bake the cake as usual, cool completely, and then wrap tightly in plastic wrap and foil. Freeze for up to 2 months.

When ready to serve, thaw the cake in the fridge overnight and add the topping fresh. Do not freeze the topping, as whipped topping can separate and lose texture when frozen.

Leftover Topping:

If you have leftover whipped topping, store it in the fridge. It’s best to consume within 2-3 days after it’s been mixed with the pudding.

Pro Tip:

For better flavor, let the cake sit in the fridge for a few hours or overnight before serving. The longer it chills, the more the flavors meld together, and it’ll be even more delicious!