Скачать или смотреть How to Make a Classic Southern Pig Pickin’ Cake | Perfect for Easter or Summer!

Looking for a light, fruity, and unforgettable dessert to impress your guests this Easter or during the summer season? You have to try this Pig Pickin’ Cake – a beloved Southern classic that’s as refreshing as it is nostalgic. This cake is fluffy, citrusy, and topped with a dreamy whipped pineapple frosting that’ll have everyone coming back for seconds!

This recipe is featured in my cookbook Memories on a Plate: Southern Recipes I Learned from my Mama, where I share the dishes that defined my childhood and the heart of Southern hospitality.

RECIPE:
Cake Ingredients:
1 box yellow cake mix
1 (11 oz) can mandarin oranges, drained
4 large eggs
1/2 cup of vegetable oil
1/2 cup of milk
1/2 cup or sour cream
1/2 cup of pecan chips, OPTIONAL

Frosting Ingredients:
• 1 (8 oz) tub whipped topping (Cool Whip)
• 1 (20 oz) can crushed pineapple, drained WELL
• 1 (3.4 oz) box instant vanilla pudding mix

Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the cake mix, eggs, oil, sour cream, milk and mandarin oranges, and pecans until well combined.
3. Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
4. Let cakes cool completely.
5. For frosting: In a large bowl, gently fold together Cool Whip, crushed pineapple (with juice), and vanilla pudding mix until creamy and spreadable.
6. Frost the cooled cake layers and refrigerate for at least 1 hour before serving.

This cake gets better as it chills—perfect for make-ahead planning!

Grab your copy of Memories on a Plate for more Southern family favorites! Link below ⬇️

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Rice washer ⬇️

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Cordless hand mixer ⬇️

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