Pea Pickin Cake, sometimes affectionately called "Pig Pickin’ Cake," is a classic Southern dessert beloved for its light texture and refreshing citrus flavor. Originating in the American South, this cake became a staple at potlucks, family gatherings, and summer celebrations. The name comes from its popularity at pig pickin’ barbecues, where roasted pork was served alongside simple, crowd-pleasing desserts. Made with yellow cake mix, mandarin oranges, and a tropical pineapple and Cool Whip frosting, this cake is moist, tangy, and irresistibly creamy. Its bright citrus profile and chilled serving style make it especially popular in warm weather, though it’s cherished year-round for its nostalgic, comforting taste.
Ingredients
Cake:
- 1 pkg Duncan Hines Yellow Butter Cake Mix (about 15.25 oz)
- ½ cup oil (vegetable or canola)
- 4 eggs
- 11 oz mandarin oranges, with juice
Icing:
- 3.4 oz vanilla pudding mix (instant)
- 20 oz crushed pineapple, with juice
- 8 oz Cool Whip
Instructions
Step 1: Prepare Batter
- Combine cake mix, oil, eggs, and mandarin oranges with juice in a large mixing bowl.
- Beat with mixer for 2–3 minutes until smooth and fluffy.
Step 2: Bake Cake
- Pour batter evenly into 3 greased and floured 9-inch round pans.
- Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool completely before frosting.
Step 3: Make Icing
- In a medium bowl, combine vanilla pudding mix and crushed pineapple (with juice).
- Stir until mixture thickens.
- Fold in Cool Whip gently until smooth.
Step 4: Assemble & Chill
- Spread icing evenly between cake layers and over the top and sides.
- Chill in refrigerator for at least 1 hour before serving.
Tips
- Let cake layers cool completely before icing to prevent the whipped topping from melting.
- Drain pineapple only if icing seems too thin; otherwise follow card and include juice as written.
- For stronger citrus flavor, add zest of one orange to the batter.
- Chill the assembled cake for several hours for best slicing and flavor.
- Use parchment-lined pans for easier removal of the three 9-inch layers.
- Substitute white cake mix if yellow butter mix is unavailable.
- Lightly crush the mandarin oranges with a spoon before mixing for more orange flavor throughout.
- Make as a 9×13-inch cake instead of layers if preferred; adjust bake time slightly longer.
- Add toasted coconut or pecans to the icing for texture.
- Keep refrigerated due to whipped topping and fruit.
Nutrition
Calories: 310kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 290mgPotassium: 160mgFiber: 1gSugar: 29gVitamin A: 150IUVitamin C: 9mgCalcium: 45mgIron: 1mg
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