Hamdi Saidani This Pioneer Woman Pig Pickin’ Cake is a moist and fruity recipe, which is made with mandarin oranges and crushed pineapple. It’s the perfect dessert for a crowd, ready in about an hour and a half.
Pioneer Woman Pig Pickin’ Cake Ingredients
A simple, classic list for a beloved Southern dessert.
For the Cake:
- 1 (15.25 ounce) package yellow cake mix
- 1 (11 ounce) can mandarin oranges with juice
- 4 large eggs
- ¼ cup vegetable oil
For the Frosting:
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (15 ounce) can crushed pineapple, drained
- 1 (3.5 ounce) package instant vanilla pudding mix
How To Make Pioneer Woman Pig Pickin’ Cake
A step-by-step guide to this easy and refreshing layer cake.
- Prep Oven and Pans: Preheat your oven to 350°F (175°C). Generously grease and flour three 8-inch round cake pans.
- Mix the Cake Batter: In a large bowl, combine the yellow cake mix, the entire can of mandarin oranges (with their juice), the eggs, and the vegetable oil. Mix with an electric mixer until the batter is smooth.
- Bake the Cake Layers: Pour the batter evenly into the three prepared pans. The layers will be on the thinner side, which is normal for this cake. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Layers: Let the cake layers cool on wire racks completely before you attempt to frost them.
- Make the Pineapple Frosting: In a medium bowl, stir together the thawed whipped topping, the drained crushed pineapple, and the dry instant vanilla pudding mix until well combined and smooth.
- Assemble and Chill: Place one cooled cake layer on a serving platter and spread a layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the entire cake. Refrigerate until you are ready to serve.
Recipe Tips
For a perfect, moist Pig Pickin’ Cake every time.
- Why is it called a Pig Pickin’ Cake? This cake gets its name from its popularity at Southern barbecues, particularly “pig pickin’s,” where a whole hog is roasted. It’s a light, refreshing dessert that’s perfect after a heavy meal.
- Does this cake have to be refrigerated? Yes, absolutely. The frosting is made with whipped topping, so the cake must be kept in the refrigerator to keep the frosting stable and fresh.
- Can I make this as a sheet cake? Yes. If you prefer not to make a layer cake, you can pour the batter into a greased and floured 9×13-inch pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely before frosting the top.
- Why are my cake layers so thin? This is a characteristic of this specific cake! The batter is divided among three pans, creating delicate, thin layers that are perfect for stacking with the light and fluffy pineapple frosting.
What To Serve With Pig Pickin’ Cake
Simple accompaniments for this light and fruity cake.
This cake is perfectly sweet and refreshing on its own, but it’s always great served with:
- A cup of hot coffee
- A tall glass of Southern-style sweet iced tea
- A few fresh mandarin orange segments on the side for garnish
How To Store Pig Pickin’ Cake
Keeping your cake fresh and chilled.
- Refrigerate: This cake must be stored in the refrigerator because of the whipped topping-based frosting. Cover it tightly with plastic wrap or place it in a cake carrier. It will stay fresh and delicious for up to 4 days.
Pioneer Woman Pig Pickin’ Cake Nutrition Facts
An estimated guide per serving.
- Calories: 524 kcal
- Carbohydrates: 71 g
- Protein: 6 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I drain the mandarin oranges?
No, do not drain them. The recipe specifically calls for using the mandarin oranges along with all the juice from the can. This juice provides essential moisture to the cake.
Do I prepare the pudding mix before adding it to the frosting?
No, you add the instant pudding mix directly to the other frosting ingredients while it is still a dry powder. It acts as a thickener and stabilizer for the whipped topping and adds vanilla flavor.
Can I use fresh pineapple instead of canned?
While you can, canned crushed pineapple is recommended for this recipe. It has a softer texture and consistent sweetness that works perfectly in the frosting. If you use fresh, make sure it is very finely diced and well-drained.
Try More Pioneer Woman Recipes:
- Pioneer Woman Italian Cream Cake Recipe
- Pioneer Woman Dr Pepper Cake Recipe
- Pioneer Woman Cherry Dump Cake Recipe
Pioneer Woman Pig Pickin’ Cake Recipe
Description
A classic Southern dessert, this Pig Pickin’ Cake is incredibly moist with mandarin oranges baked right in and topped with a light, fluffy pineapple frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a large bowl, mix together the cake mix, mandarin oranges with their juice, eggs, and oil until smooth.
- Divide batter evenly among the prepared pans.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake layers cool completely on wire racks.
- For the frosting, mix the thawed whipped topping, drained pineapple, and dry instant pudding mix until combined.
- Assemble the cooled cake by spreading frosting between the layers and over the top and sides. Refrigerate until ready to serve.
Notes
- u003cliu003eThis cake must be kept refrigerated due to the whipped topping in the frosting.u003c/liu003eu003cliu003eDo not drain the mandarin oranges; the juice from the can is a key ingredient for the cake’s moisture.u003c/liu003eu003cliu003eThe dry pudding mix is used as a thickener and flavor enhancer for the frosting; do not prepare it separately.u003c/liu003eu003cliu003eFor a simpler version, bake the cake in a 9×13-inch pan and frost the top once it’s cooled.u003c/liu003e
