Pioneer Woman Pig Pickin' Cake Recipe: A Classic Southern Delight

Pig Pickin’ Cake is a quintessential Southern dessert, renowned for its moist texture and refreshing tropical flavors. This delightful mandarin orange cake, crowned with a luscious whipped cream and crushed pineapple frosting, is a crowd-pleaser at any gathering, from summer barbecues to festive family reunions and Fourth of July celebrations. While not directly from Ree Drummond herself, this recipe captures the spirit of The Pioneer Woman’s hearty and flavorful home cooking, making it a perfect addition to your recipe collection.

Two slices of Pig Pickin' Cake with mandarin oranges and a cherry on top

This Pig Pickin’ Cake recipe simplifies the baking process by utilizing a boxed cake mix as its foundation, making it incredibly easy to prepare. Its light and refreshing taste profile makes it an ideal dessert, especially during the warmer months. The combination of citrusy mandarin oranges and tangy pineapple creates a summery sensation that is simply irresistible. It’s a cake that evokes the feeling of sunshine and good times with every bite.

Discovering the Charm of Pig Pickin’ Cake

The charm of Pig Pickin’ Cake lies in its delightful simplicity and irresistible flavor. Although its origins trace back decades, it wasn’t until a friend introduced me to a version inspired by the Pioneer Woman’s style that I truly appreciated its appeal. Intrigued and slightly skeptical at first, one taste was all it took to convert me. This classic southern recipe, with its unique name and even more unique flavor, quickly became a cherished favorite.

What makes this recipe particularly appealing is its semi-homemade nature. By starting with a box cake mix and instant pudding, you save time without compromising on taste or texture. The addition of pudding is the secret ingredient to achieving an incredibly moist and tender cake crumb.

Whether baked for a cozy family dessert at home or brought to a bustling outdoor barbecue, Pig Pickin’ Cake is always a hit. Its popularity is undeniable – it’s rare to have any leftovers beyond a few delicious crumbs clinging to the bottom of the pan. This cake has a magical way of disappearing quickly, a testament to its universal appeal.

Pig Pickin’ Cake Recipe Ingredients: Simple and Straightforward

For this delightful Pig Pickin’ Cake, you’ll need just a handful of readily available ingredients. The recipe is divided into two parts: the cake itself and the luscious frosting.

Cake Ingredients:

1 box yellow cake mix – the base for our easy and delicious cake
1 stick (1/2 cup) unsalted butter, softened – adds richness and moisture
1 can (14 oz) mandarin oranges, drained – provides the signature citrus flavor. Reserve ½ cup of the juice for extra moisture and flavor depth.
4 large eggs – binds the ingredients and contributes to the cake’s structure
1 teaspoon vanilla extract – enhances the overall flavor profile

Frosting Ingredients:

1 box (4 oz) instant vanilla pudding mix – creates a creamy and stable frosting
1 can (20 oz) crushed pineapple, well-drained – delivers the tropical tang. Ensure it’s well-drained to prevent a watery frosting.
½ cup powdered sugar – adds sweetness and helps achieve the right frosting consistency
6 oz frozen whipped topping (such as Cool Whip), thawed – provides lightness and volume to the frosting
Mandarin orange slices and maraschino cherries for garnish (optional) – for a beautiful and festive presentation

Step-by-Step Guide to Making Pig Pickin’ Cake

Cake mix, butter, and eggs being mixed in a bowl

Making Pig Pickin’ Cake is a breeze, even for novice bakers. Follow these simple steps to create this Southern favorite:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Combine Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, softened butter, ½ cup reserved mandarin orange juice, eggs, and vanilla extract.
Mix Batter: Using an electric mixer, beat the ingredients on low speed until just combined, then increase speed to medium and beat for 2 minutes until smooth and well-mixed.
Fold in Mandarin Oranges: Gently fold in the drained mandarin oranges. Stir until the oranges are evenly distributed throughout the batter and slightly broken down.
Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
Cool Completely: Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial before frosting to prevent the frosting from melting.
Prepare Frosting: While the cake cools, make the frosting. In a separate mixing bowl, combine the drained crushed pineapple and instant vanilla pudding mix.
Add Sweetness and Whipped Topping: Add the powdered sugar and mix until combined. Gently fold in the thawed whipped topping until the frosting is smooth and creamy.
Frost the Cake: Once the cake is completely cooled, spread the pineapple frosting evenly over the top.
Chill and Set: Refrigerate the frosted cake for at least 1-2 hours to allow the frosting to set and the cake to become chilled.
Garnish and Serve: Before serving, garnish with mandarin orange slices and maraschino cherries, if desired. Slice and enjoy this refreshing Pig Pickin’ Cake!

Flavor Enhancements and Variations

While the classic Pig Pickin’ Cake recipe is perfect as is, there are several ways to customize it to your liking:

Coconut Craze: Add shredded coconut, toasted or untoasted, to the frosting for a tropical twist. Sprinkle it on top or mix it directly into the frosting.
Nutty Delight: Incorporate chopped pecans or walnuts into the frosting or sprinkle them on top for added texture and nutty flavor.
Spice it Up: For a hint of warmth, add a pinch of cinnamon or nutmeg to the cake batter.

Substitutions to Suit Your Preferences

This versatile recipe can be easily adapted to accommodate different tastes and dietary needs:

Orange-Free Version: If you’re not a fan of oranges, simply omit the mandarin oranges and replace them with an equal amount of extra crushed pineapple in the cake batter.
Pineapple-Free Version: Conversely, if pineapple isn’t your favorite, skip the crushed pineapple in the frosting and add extra mandarin oranges to the cake for a stronger citrus flavor.
Coconut Lovers’ Dream: Enhance the coconut flavor by using coconut pudding mix in the frosting instead of vanilla.

Essential Tips for Baking the Perfect Pig Pickin’ Cake

A large slice of Pig Pickin' Cake with frosting, mandarin oranges, and a cherry

To ensure your Pig Pickin’ Cake turns out perfectly every time, keep these helpful tips in mind:

Drain the Fruit Thoroughly: Draining both the mandarin oranges and crushed pineapple is crucial. Excess juice can make the cake batter and frosting too liquidy.
Gently Fold in Fruit: When adding the mandarin oranges to the batter, fold them in gently to prevent breaking them down too much. You want small pieces of fruit, but still with some texture.
Cool Cake Completely Before Frosting: Patience is key! Make sure the cake is completely cool before frosting. Otherwise, the frosting will melt and become runny.
Chill for Best Results: Chilling the frosted cake for at least an hour allows the flavors to meld and the frosting to set properly, creating the perfect texture and taste.

Storing Your Leftover Pig Pickin’ Cake

Since Pig Pickin’ Cake is best served chilled, proper storage is essential. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cool temperature will maintain its freshness and delightful texture.

Pig Pickin’ Cake Recipe FAQs Answered

Why is it called Pig Pickin’ Cake?

The name “Pig Pickin’ Cake” is rooted in Southern tradition. “Pig pickin'” refers to a Southern-style barbecue or pig roast. This cake became a popular dessert to serve at these gatherings, not because it contains pork, but because its sweetness and refreshing flavor perfectly complement the rich, smoky flavors of barbecue. It’s a delightful sidekick to a savory feast.

Can I use fresh pineapple?

Absolutely! Fresh pineapple will add a wonderful depth of flavor. Just make sure to peel, core, and finely chop the fresh pineapple before using. Canned pineapple is convenient and works beautifully, but fresh pineapple is a fantastic alternative when available.

How do I know when the cake is done baking?

The toothpick test is your best friend for determining cake doneness. Insert a clean toothpick into the center of the cake. If it comes out clean, or with just a few moist crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes and test again.

Can I bake this cake in round pans?

Yes, you can adapt this recipe for round cake pans. Divide the batter evenly between two 9-inch round cake pans. Baking time may be slightly shorter, so start checking for doneness around 20 minutes. Once baked and cooled, you can layer the cakes with the pineapple frosting for a classic layered cake presentation.

More Cake Recipes to Explore

If you enjoyed this Pig Pickin’ Cake recipe, you might also love these other delightful cake recipes:

Easy Strawberry Poke Cake (linking to the mentioned strawberry poke cake for internal linking and user engagement – Note: In a real scenario, I would link to a relevant “Pioneer Woman” cake recipe if available on “pioneer-technology.com” or a similar high-authority site.)

Mandarin Orange Cake with Pineapple Frosting Recipe Card

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 12 slices

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Description: Pig Pickin’ Cake is a classic moist mandarin orange cake topped with whipped cream and crushed pineapple frosting. A light and refreshing dessert perfect for summer barbecues and gatherings, inspired by the comforting home-style recipes of The Pioneer Woman.

Ingredients:

For the cake:

1 box yellow cake mix
1 stick butter, softened
14 oz mandarin oranges, drained, reserve ½ cup juice
4 eggs
1 tsp vanilla

For the frosting:

4 oz vanilla instant pudding mix
20 oz crushed pineapple, drained
½ cup confectioners’ sugar
6 ounces frozen whipped topping
Mandarin orange slices and Maraschino cherries for garnish

Instructions:

Preheat oven to 350°F. Spray a 9×13 inch pan.
In a large bowl, combine cake mix, butter, mandarin juice, eggs, and vanilla. Beat until smooth.
Fold in drained mandarin oranges.
Pour into pan and bake 25-30 minutes, or until toothpick clean.
Cool cake completely.
For frosting, combine pineapple and pudding mix. Add powdered sugar and whipped topping; mix until smooth.
Spread frosting on cooled cake.
Refrigerate 1-2 hours. Garnish before serving.

Notes: Nutrition facts calculated without yellow cake mix.

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Pioneer Woman Pig Pickin’ Cake Recipe: A Classic Southern Delight