Don’t let the name fool you—Pig Pickin’ Cake contains no pork! This beloved Southern dessert earned its quirky name because it’s the go-to cake for large gatherings, especially whole-hog barbecues (aka “pig pickin’s”) across the Carolinas and beyond.
What makes it special? A fluffy yellow cake made with a surprising ingredient—a can of mandarin oranges (juice and all!)—that adds moisture, subtle sweetness, and a bright citrus note. It’s topped with a cloud-like whipped frosting studded with toasted coconut and chopped pecans or maraschino cherries.
The result? A light, tender, impossibly moist cake that’s easy to make, feeds a crowd, and disappears faster than the barbecue.
Why This Cake Belongs in Your Recipe Box
🍊 Canned mandarin oranges = built-in moisture + citrus flavor
🥥 Whipped frosting = light, not overly sweet
⏱️ Ready in under an hour—no fancy tools
💛 Nostalgic, potluck-perfect, and always requested
🥣 One bowl for cake, one for frosting
If you believe dessert should be comforting, generous, and just a little bit unexpected, this is your new heirloom recipe.
Ingredients You’ll Need
For the Cake:
1 (15.25 oz) box yellow cake mix
1 (11 oz) can mandarin oranges in light syrup, undrained (juice + fruit)
4 large eggs
½ cup vegetable oil
💡 Yes—just these 4 ingredients! The oranges replace water, oil, and add flavor.
For the Frosting:
1 (8 oz) tub frozen whipped topping, thawed (like Cool Whip)
1 (3.4 oz) box instant vanilla pudding mix
½ cup sweetened shredded coconut, toasted
½ cup chopped pecans or maraschino cherries (or both!)
Step-by-Step Instructions (Easy, Light, Irresistible)
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