Classic Pig Pickin’ Cake – The Southern Crowd-Pleaser That Never Comes Home With Leftovers
If you’ve ever been to a Southern potluck, reunion, or barbecue, you’ve probably seen this cake sitting proudly on the dessert table — light, fruity, and already missing a slice before dinner even starts.
Classic Pig Pickin’ Cake (sometimes called Orange Pineapple Cake) was made to feed a crowd. It’s fluffy, bright, and refreshing, with crushed pineapple baked right into the cake and a cool whipped topping that tastes like sunshine. It’s sweet but not heavy, simple but memorable — exactly the kind of dessert people ask for year after year.
Classic Pig Pickin’ Cake
Ingredients
Cake
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1 box yellow cake mix
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4 large eggs
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½ cup vegetable oil
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1 can (20 oz) crushed pineapple, with juice
Frosting
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1 package (3.4 oz) instant vanilla pudding mix
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1 can (20 oz) crushed pineapple, with juice
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1 container (8 oz) whipped topping, thawed
Instructions
1) Preheat
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2) Make the Cake
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In a large bowl, combine cake mix, eggs, oil, and crushed pineapple (with juice).
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Mix until smooth.
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Pour batter into prepared pan.
3) Bake
Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
4) Cool
Let cake cool completely before frosting.
5) Make the Frosting
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In a bowl, mix pudding mix and crushed pineapple (with juice).
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Fold in whipped topping gently until smooth.
6) Frost
Spread frosting evenly over the cooled cake.
7) Chill
Refrigerate at least 1 hour before serving for best texture and flavor.
Why This Cake Works
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Pineapple keeps the cake ultra-moist
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Box mix keeps it easy and reliable
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Cool whipped frosting balances sweetness
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Serves a crowd without being heavy
It’s light enough for summer, but welcome any time of year.
Tips for the Best Pig Pickin’ Cake
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Do not drain the pineapple — the juice matters
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Cool cake fully before frosting
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Chill before slicing for clean cuts
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Use a light hand folding the whipped topping
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Garnish with mandarin oranges or coconut if desired
Serving Suggestions
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BBQs and pig roasts (of course)
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Church potlucks
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Family reunions
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Spring and summer gatherings
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Any time you need an easy crowd dessert
FAQ – Classic Pig Pickin’ Cake
Why is it called Pig Pickin’ Cake?
It’s traditionally served at pig roasts (“pig pickin’s”) in the South — easy, refreshing, and perfect after a big meal.
Can I make it ahead of time?
Yes. It’s best made the day before and kept refrigerated.
How long does it last?
Store covered in the fridge for up to 4 days.
Can I freeze Pig Pickin’ Cake?
Freezing isn’t recommended — the whipped topping changes texture when thawed.
