One of my favorite get-togethers with friends and family here in the south is a good old-fashioned pig pickin’. When I graduated from both high school and college this is the kind of party I wanted. Pig pickins are usually in someone’s back yard and include a pig being roasted in a pig cooker, beer, and a bunch of delicious southern sides or “fixins”, (hence the name of my blog…see what I did there? hehe) and a bunch of homemade desserts, including a pig pickin’ cake.
A pig pickin’ cake is an orange and pineapple flavored yellow cake you will commonly find at a pig pickin’, and I have to imagine it started being called this because it is always a staple at this kind of cookout. (Not because there is pig in it, like you may wonder if you’ve never heard of it!)
A pig pickin’ cake is such a favorite because it’s light and spongy and doesn’t seem too heavy after you’ve already eaten a ton of food. I have a couple family members that really don’t enjoy frosting but they like this cake because the frosting is light. It’s fruity and delicious and if you’ve never tried one I hope you’ll make it.
Let me know what you think by tagging #kristensfixins on social media.
Linking up this recipe with The Weekend Potluck. Check it out for more deliciousness!
Light and spongy cake that's perfect for your summer cookout or potluck.
- 1 butter recipe yellow cake mix
- 11 oz can mandarin oranges
- 4 eggs
- ½ cup vegetable oil
- 1 tsp vanilla
- 2 8 oz containers whipped topping extra creamy
- 1 20 oz can crushed pineapple in juice
- 2 3.4 oz boxes instant vanilla pudding
Preheat oven to 325 degrees.
Grease 2 round cake pans.
From can of oranges reserve liquid and 8-10 slices for garnish.
Mix remaining oranges, cake mix, eggs, oil, and vanilla with electric mixer until smooth.
Pour the mix equally into the two pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
While the cakes are baking, whip together both containers of whipped topping, the pinnapple with juice, and both boxes of pudding with a wooden spoon or similar. Set aside.
When cakes are finished baking and cool enough to handle, turn them out onto separate plates, poke a few holes in both layers with a knife, then pour the juice from the mandarin oranges over top of the cakes. (It makes it them more moist.)
When cakes are fully cooled spread frosting on the first layer, top with the second cake layer, and cover with more frosting on the top and sides. Add remaining oranges on top for decoration.
This recipe makes a lot of frosting because I hate running out of frosting when icing a layer cake! Don't be afraid to lick the spoon...a lot. Enjoy!