Pig Pickin’ Cake Never Comes Home From The Potluck
I hadn’t thought about this cake in about thirty-five years, but when it popped into my mind I knew a whole generation might be missing out. Pig Pickin’ Cake is a nostalgic Southern dessert often served at barbecues, picnics, and community potlucks. A yellow, butter, or vanilla cake batter is blended with mandarin oranges to create a moist, citrusy base that brightens any meal.
Finish the cake with a light, fluffy topping made from drained pineapple, instant vanilla pudding, and whipped topping so it stays balanced and not overly sweet. It’s a perfect counterpoint to heavy, savory dishes.
If you enjoy retro potluck desserts, you might also like Pistachio Fluff (Watergate Salad) — another cool, creamy classic that turns up at church suppers across the Midwest.
Make A Yummy Pig Pickin’ Cake Without Breaking A Sweat
There are scratch versions of this cake, but the easiest and lightest method starts with a boxed cake mix, canned fruit, instant pudding, and thawed whipped topping. Most of these ingredients are pantry staples, so you can have the cake ready in no time.
Choose a yellow, butter, or vanilla cake mix. In a mixing bowl combine the cake mix with a 15-ounce can of mandarin oranges (juice and all), four eggs, and 1/4 cup vegetable oil. Reserve a few orange segments for garnish if you like.
The batter looks bright and cheerful — full of citrus flavor. Pour it into a greased 13″ x 9″ baking pan and bake at 350°F for about 25–30 minutes, or until a cake tester comes out clean and the edges pull away slightly from the pan. Allow the cake to cool completely before topping.
While the cake bakes, drain a 15.25- or 20-ounce can of crushed pineapple. Stir the drained pineapple together with a 3.4-ounce package of instant vanilla pudding until well combined. Fold in an eight-ounce container of defrosted whipped topping. (Save the reserved pineapple juice for smoothies or to glaze ham with a little brown sugar and mustard.)
Spread the pineapple-pudding-whipped topping over the cooled cake and refrigerate until ready to serve. The texture is light and fluffy, and the flavors mingle beautifully after a few hours in the fridge.
Pig Pickin’ Cake was hugely popular in the 1970s and often made its way onto potluck tables at family gatherings and community events. I made one recently for the grandkids and was surprised to realize how long it had been since I’d made it — and how perfectly it rounds out a heavy, meaty meal.
There are many variations: some versions add butter to the batter or bake multiple layers. This recipe is intentionally lighter and easier to assemble, but feel free to adapt it to your taste.
If there are leftovers, keep the cake covered in the refrigerator; it will stay fresh for several days. In fact, it often tastes even better the next day once the flavors have had time to meld. It’s an ideal summer potluck or picnic dessert — and someone will probably ask you for the recipe.
Potluck favorites like Funeral Potatoes often appear alongside desserts like this, creating the comforting, casual spread people expect at community gatherings.
Frequently Asked Questions
Why is it called Pig Pickin’ Cake?
The name comes from Southern whole-hog roast traditions where guests “pick” the meat from the bones. Those gatherings — pig pickin’s — featured classic sides and desserts, and this cake became a familiar fixture on the dessert table, especially in regions like South Carolina.
Do you have to refrigerate Pig Pickin’ Cake?
Yes. Because the topping contains whipped topping and pudding, the cake needs to be refrigerated. Cover leftovers and store them in the refrigerator.
Can Pig Pickin’ Cake be made ahead of time?
Absolutely. Chilling the cake overnight improves the texture and allows the flavors to blend, making it an excellent make-ahead dessert.
How long does Pig Pickin’ Cake keep?
When covered and refrigerated, the cake will stay fresh for several days.
PRINTABLE RECIPE CARD
Pig Pickin’ Cake
This light, citrusy cake with a fluffed whipped topping is perfect for summer and any time you want a cool, refreshing dessert after a heavy meal.
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
- Preheat oven to 350°F. In a medium bowl, combine the cake mix, mandarin oranges with their juice, eggs, and oil. Beat until well blended.
- Pour the batter into a greased 13″ x 9″ pan.
- Bake for 25–30 minutes, or until a tester comes out clean and the edges pull away slightly.
- While the cake bakes, drain the crushed pineapple and mix it with the dry vanilla pudding mix until combined.
- Fold the defrosted whipped topping into the pineapple-pudding mixture and set aside or refrigerate until the cake is cool.
- Cool the cake completely, then spread the topping evenly over the top.
- Refrigerate the finished cake until ready to serve. Keep leftovers covered and refrigerated.
Do you have a favorite cake from your childhood you haven’t made in years? Tell me about it. Meanwhile, here are a few other old-school favorites you might enjoy:
Root Beer Float Cake – An easy cake with root beer flavor and a thick cream cheese frosting that tastes like childhood.
Almond Joy Cake – A poke cake made from a cake mix and pudding that captures the flavors of an Almond Joy candy bar, finished with toasted coconut and almonds.
Triple Dark Chocolate Bundt Cake – A rich, dramatic cake made with Devil’s Food mix and a glossy chocolate icing made from evaporated milk, butter, sugar, and chocolate chips.
Pistachio Dessert – A no-bake treat with a buttery cracker crust and creamy pistachio filling topped with whipped topping and crushed candy. Simple, make-ahead goodness.
If you enjoyed this post, a quick review or comment helps others find these recipes. Thank you for reading.
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.