When I was young, my Mom introduced me to a Pig Pickin Cake. I had no idea why anyone would call a cake something like that, but after eating it I assumed it was because one piece of a Pig Pickin Cake just wasn’t enough. Many feel like pigging out on this delicious cake, but that is not why they call it a Pig Pickin Cake. It is actually a cake traditionally included during barbeques or pig roasts down south. Regardless of where it originated, it is now a tradition to make in our house.
This cake is perfect any time of the year. It is beautifully topped with mandarin oranges and berries.
HOW TO MAKE A PIG PICKIN CAKE
Printable Recipe
This recipe is good for a 9 x 13 layered cake. If that is too much cake, split the ingredients.
Ingredients:
- 2 white cake mixes
- 2 cups water
- ⅔ cups oil
- 8 egg whites
- 2 8 oz can Mandarin Oranges
Directions:
- Preheat oven according to box directions.
- Grease and powder each of your pans.
- Pig Picking Cake
- Add Water, Oil, Egg Whites and Mandarin oranges including juice to the bowl and mix briefly.
- Pig Picking Cake Mix
- Add Cake mix to liquid ingredients and mix on low for 30 seconds. Turn up the mixer to medium and mix for 2 minutes.
- Pour into your greased pans and bake according to box directions.
- After cakes have baked, let them cool.
- Frost each layer and the cake generously.
- Chill in the refrigerator for at least an hour.
For the Frosting
Ingredients:
- 2 Large tubs of Cool Whip
- Large Can of Crushed Pineapple
- 2 Large boxes of Jello Instant Pudding
Directions:
- Whisk crushed pineapple with packets of instant vanilla pudding.
- Start folding in a one-half tub of cool whip at a time until incorporated.
- Resist the urge to nibble on this frosting, it is better when chilled. Place your whipped frosting back into the cool whip tubs and chill until cakes are cooled and ready for frosting.
This cake is perfect any time of the year. It is beautifully topped with mandarin oranges and berries.