Known in the South as Pig Pickin' cake, this wonderful treat is a decadent but refreshing summer dessert. Originally served during BBQs where whole roasted pigs were served and people "picked" the pig's meat with their hands, the cake came to be a staple in most gatherings where a whole pig was the main dish, thus the name. Conveniently made with cake and pudding mix, the cake generally has supremed citrus pieces, whipped cream, and crushed canned pineapples. Although the recipes vary from cook to cook, pineapple and cream are a must.
Our version of this wonderful cake makes the cake batter from scratch but uses pudding mix. Pig on your menu or not, don't miss out on trying this luxurious creamy mandarin orange cake.
- For the Frosting:
- 2 cups whipping cream
- 1/2 cup sugar
- 1 (3.4 ounce) box instant vanilla pudding (4-serving size)
- 1 (8-ounce) can crushed pineapple (undrained)
- For the Cake:
- 2 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 3/4 cup butter (room temperature)
- 2 cups sugar
- 4 eggs
- 1 (11-ounce) can mandarin oranges (undrained)
- Optional: Supremed mandarin oranges
- Garnish: Mint leaves
Note: While there are multiple steps to this recipe, it's broken down into workable categories to help you better plan for preparation and baking.
Make the Frosting
Using a stand or hand mixer, whip the cream, sugar, and pudding mix until stiff peaks form.
With the help of a plastic spatula, hand stir-in the pineapple and its juice. Cover with plastic wrap and reserve.
Make the Cake
Preheat the oven to 350 F.
Grease and flour two 8-inch round cake pans.
In a small-sized bowl, whisk the flour and baking powder. Set it aside.
In a medium-sized bowl, cream the butter with 2 cups of sugar until smooth using a hand or stand mixer.
Once the butter and sugar have the desired texture, add the eggs, one at a time, until all is well combined.
Add the can of mandarin oranges and beat it into the batter, slightly crushing up the oranges.
Slowly add the flour and baking powder mixture to the wet ingredients and whisk until well mixed.
Divide the batter equally in the 2 prepared pans.
Bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pans for 2 minutes. Then take the cakes out of the pans and leave to cool completely on a wire rack.
Assemble the Cake
Once the cakes are completely cool, remove any excess cake from the top to make sure you have to flat cakes to work with and make the stacking easier. Use a serrated knife to help you achieve a smoother surface.
Place one cake on a serving plate. Use 1/3 of the frosting to ice it.
Place the second cake on top, and ice it with one half of the remaining frosting.
Evenly ice the sides of the cake with what's left of the frosting.
If using the supremed mandarin oranges, decorate the top of the cake with the pieces and garnish with mint leaves to add a pop of color. Refrigerate your cake for at least one hour prior to serving.
Use a serrated knife to cut your cake slices and enjoy!