Pig Pickin’ Cake Is My Favorite Southern Dessert
Be the hero of your next gathering by bringing pig pickin’ cake. The Southern classic consists of moist yellow cake studded with mandarin oranges and a fluffy pineapple frosting.
Pig pickin’ cake isn’t just fun to say—it’s a sweet treat your whole family is sure to enjoy. This tender yellow cake is studded with mandarin oranges and topped with a pineapple whipped cream cream frosting. It has a buttery yet fruit-forward flavor with a nice tang from the frosting to ensure every bite feels fruity and light.
Why is it called pig pickin’ cake, you ask? This type of cake (or similar) was traditionally served at Southern pig roasts, also called pig pickings, which led it to be known as pig pickin’ cake.
Tips for Making Pig Pickin’ Cake
- Place a strainer over a bowl to collect all the juices from the mandarin oranges.
- If you don’t like the idea of the mandarin orange syrup in the cake, you can substitute it for the pineapple juice.
- If you’re short on time and don’t want to make your own frosting, stir the crushed pineapple into whipped topping instead and use that as the frosting.
- Don’t forget to pick up a second can of mandarin oranges for garnish!
Other Easy Sheet Cakes to Bake
Preheat the oven to 350°F.
Lightly coat a 9x13-inch baking pan with baking spray; set aside.
Drain the mandarin oranges:
Drain the mandarin oranges, reserving 1/2 cup of the liquid (discard the remaining liquid or reserve it for another use). Pat the drained mandarin oranges dry with paper towels and set aside.
Prepare the cake batter:
Beat the cake mix, butter, eggs, orange extract (if using), and reserved 1/2 cup of mandarin orange liquid together in a large bowl with a hand mixer on medium-high speed until thickened and smooth, about 2 minutes.
Using an offset spatula, spread half of the batter in the prepared baking pan in an even layer. Evenly sprinkle the drained and dried mandarin oranges on top of the batter, then spread the remaining batter evenly over the oranges in the pan.
Bake the cake:
Bake until a wooden pick inserted into the center of the cake comes out clean, about 25 minutes. Let cool completely in the pan on a wire rack, about 45 minutes.
Drain the crushed pineapple:
To make the frosting, drain the can of crushed pineapple, discarding or reserving the juice for another purpose. Squeeze the crushed pineapple dry with paper towels.
Make the frosting:
Beat the cream cheese in a large bowl with a hand mixer on medium-high speed until smooth, 1 to 2 minutes. With the mixer on low, gradually add the heavy cream until combined and smooth, about 90 seconds. Add the powdered sugar and beat on medium-high until stiff peaks form, 1 to 2 minutes.
Add the crushed pineapple and stir gently until evenly combined.
Frost the cake:
Spread the whipped cream frosting evenly over the cooled cake. Cover with plastic wrap and refrigerate until the frosting sets, at least 2 hours or up to 5 days. Garnish with drained mandarin oranges; slice and serve.
Leftover cake can be kept in the refrigerator, covered with plastic wrap, for up to 5 days.
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