0 from 156 votes
Pig Pickin Cake
A legendary dessert that’s plated up at pig roasts throughout the South, Pig Pickin Cake, aka Pig Cake, is as fluffy, fruity, and fabulous as it gets.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 45 mins
Servings: 20 slices
Calories: 273 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake:
- 4 eggs
- ¾ cup vegetable oil
- 1 box yellow cake mix
- 15 ounces mandarin oranges and juice (see note 1)
For the frosting:
- 16 ounces whipped topping thawed (see note 2)
- 3.4 ounce instant vanilla pudding mix
- 15 ounces crushed pineapple and juice (see note 3)
Instructions
- Preheat oven to 325 degrees. Line a 9-inch by 13-inch cake pan with parchment paper and coat with nonstick spray.
- In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.
- Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.
- When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.
- Cover and refrigerate at least 30 minutes before serving. Refrigerate any leftovers.
Cup of Yum
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Oranges: To substitute fresh oranges, tangerines, or clementines (more work than canned oranges), cut the segments from their membranes into supremes, and squeeze the extra juice from the fruit for making the cake.
- Whipped topping: To substitute homemade whipped cream for the whipped topping, whip 3 cups of heavy cream with 6 tablespoons powdered sugar and 1 1/2 teaspoons vanilla extract. For best results, chill metal mixing bowl and metal whisk in freezer for 10 to 15 minutes for before whipping. Whipped cream can be stored covered, in the refrigerator, for 10 hours.
- Pineapple: To substitute fresh pineapple, pulse chunks of pineapple in a food processor. Drain well and reserve the juice for the frosting. Note: Do not use fresh pineapple with a gelatin-based pudding. Bromelain, the natural enzyme found in fresh pineapple, will break down gelatin, which can soften the frosting if you use a gelatin-based pudding.
- Yield: This recipe makes one 9-inch by 13-inch cake. I usually cut 20 generous slices, but you can cut them bigger or smaller depending on your preference.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
1 slice
Calories
273kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
33mg
(11%)
Sodium
248mg
(10%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
220IU
(4%)
Vitamin C
8mg
(9%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 273
% Daily Value*
| Serving | 1 slice | |
| Calories | 273kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 248mg | 10% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.