One might read the title of this recipe and wonder what a Pig Pickin Cake is? Trust me when I say it is quite possibly the best cake ever created!
Ok, I may be exaggerating a bit because I haven’t tasted every cake made, but of the cakes I have tried, this cake is the best! Some years ago my Mom made this and after having one bite I proclaimed this to be the one-and-only cake for me.
A Pig Pick’n Cake is a Southern tradition for some who serve it along side other great recipes at pig roast. I cannot say who was the first to come up with this recipe, but if I did I would thank them profusely.
When you make the frosting, I dare you to resist the urge to nibble on it! It’s that good
Have you had a Pig Pick’n Cake before or is this your first time?
Pig Pickin Cake
- 1 white cake mix
- 1 cup water
- 1/3 cups oil
- 4 egg whites
- 1 oz can mandarin oranges - 8
- 1 oz container of Cool Whip - 16
- 1 oz can of crushed pineapple - 20
- 1 large box of vanilla instant pudding
- Preheat oven according to box directions.
- Grease and flour two round cake pans.
- Follow the instructions on the cake mix EXCEPT for the water.
- Pour juice from the can of oranges into a measuring cup.
- Add enough water to the mandarin orange juice to meet the required "water" measurement.
- Add to cake mix.
- Once cake batter is mixed fold in the drained can of mandarin oranges and mix to break up orange bits.
- Bake according to package directions.
- Whisk crushed pineapple with packet of instant vanilla pudding.
- Start folding in one half tub of cool whip at a time until incorporated.
- Once all the cool whip is folded in, place your whipped frosting back into the cool whip tub and chill until cakes are cooled and ready for frosting.
- After your cake is cooled, frost the top of the first layer and the second cake and frost the remaining cake heavily.
- You can leave it just like that or you can pretty it up with strawberries, pineapple, mandarin oranges and so on.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.