20 August 2012

Pig Pickin' Cake

Don't let the name of this cake scare you away. It's crazy delicious and doesn't contain any ingredient that is pig-related.  The name actually comes from the nickname for a southern barbecue, a.k.a. a "pig pickin'".  This cake was what the ladies would bring to the barbecue as a dessert.  In short, this is a mandarin orange cake with pineapple frosting.  I have thought about not calling it Pig Pickin' Cake, but I get a kick out of telling people what it's called and watching their reactions.

I know the name is ridiculous; this really is one of the moistest, most delicate cakes you will ever make in your life, and it's almost too easy.  I don't do cakes that start from a mix too often, as a matter of fact, this is the only one I can think of that I have ever made more than once.  This cake uses just about every shortcut imaginable, but you would never guess by tasting it, and I have never had anyone walk away with anything but raves about it.  That's saying something since I make this cake pretty regularly.

I took these to a potluck this afternoon and people were starting on the dessert end of the line just to make sure that they got one before all the cupcakes were gone.  You don't have to make this as cupcakes; you can also make it into a layer cake.  Just bake the batter in two 8" round cake pans.  You can then decide how many layers you want to make out of those cakes.  You should have enough frosting to make a 2 or 4 layer cake, depending on how generously you slather it on.

not so pretty, but so delectable
Pig Picking Cupcakes
makes 24 cupcakes or one 8" layer cake

Print me, Please!!!

1 box yellow cake mix
1/4 cup vegetable oil
11 oz can mandarin oranges, juice reserved
4 large eggs

16 oz carton whipped topping (aka Cool Whip)
3.5 oz pkg instant pudding mix 
15 oz can crushed pineapple, drained

Preheat the oven to 350°.  If you are making cupcakes, line the cups of 24 cupcake baking cups with paper or foil liners.  If you are making cakes, lightly grease the cake pans.

Mix together the cake mix, vegetable oil, oranges and their juice, and the eggs.  Pour the batter into the prepared baking pans.  If you are making cupcakes, fill the cups just over halfway full.  

this is all that was left of my cupcakes
Bake for 15 to 17 minutes for cupcakes or 25 to 30 minutes for 8" cakes, or until cake is golden and springy to the touch.  Let cakes cool in pans for 5 minutes, then remove to wire racks to cool completely.

To make the frosting, combine the whipped topping, pudding mix, and pineapple.  Fold all the ingredients together, then put in the refrigerator and chill for 20-30 minutes.

Use the chilled frosting to frost the completely cooled cake.  

Note: I did not specify a frosting flavor because you can customize this frosting to your liking a little bit.  I have used cheesecake, french vanilla, and white chocolate flavored pudding mixes and they are all equally delicious, so let your personal preference guide you to the flavor you would like best.

Another Note: If you decide to pipe this frosting onto your cupcakes, you have to use a tip with a big circular opening, not a pretty star tip.  The pineapple is just too chunky.  So, these won't be as pretty as cupcakes decorated with a pretty star tip, but they will taste oh, so yummy.


  1. Good eating!! Wanted more

  2. Oh Yum, These were SO good. The cake was perfect and the frosting reminded me of pineapple upside down cake! Sinfully delicious. Definitely on my must bake list.

  3. Thanks, Rhonda! You have to make these for the family. Let me know how they turn out.

  4. Those were delicious, thanks for sharing, Amy!



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