Food and Recipes Desserts Cakes Layer Cakes Pig Pickin' Cake 4.0 (3) 3 Reviews The perfect finale to a barbecue feast, this light and fresh Pig Pickin' Cake will be a new summer staple. Layers of yellow cake are stacked with a fruity mixture of whipped topping, pineapple, vanilla instant pudding, and pecans to form a cake that's as unique as its name. While nobody is quite sure where this cake earned its name, the Pig Pickin' Cake pays homage to the traditional Southern Pig Pickin', a hog roast that's essentially an early version of the barbecue. This light, fruity cake undoubtedly pairs well with a heavy, meaty meal. This cake uses ingredients you probably already have in your pantry, from boxed cake mix to canned pineapple, to create a dessert that's utterly unique. It's easy to make and an impressive offering to bring to a summer celebration. Leave the sides unfrosted to reveal all the creamy, fluffy goodness of the cake's thick layers. The fuss-free presentation earns this cake a spot at all of our casual cookouts and potluck parties this season. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on August 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Active Time: 15 mins Bake Time: 30 mins Chill Time: 4 hrs Total Time: 4 hrs 45 mins Yield: 12 serves Ingredients 1 (18.25-ounce) package yellow cake mix 1/3 cup water 1/3 cup vegetable oil 3 large eggs 1 (11-ounce) can mandarin oranges, drained 1 (15-ounce) can crushed pineapple, undrained 1 (3.4-ounce) package vanilla instant pudding mix 1 (12-ounce) container frozen whipped topping, thawed 1/2 cup chopped pecans Garnish: chopped pecans Directions Beat first 4 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in oranges. Pour batter into 3 greased and floured 8-inch round cakepans. (Layers will be thin.) Bake at 350º for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes; remove layers from pan, and let cool completely on wire racks. Stir together crushed pineapple and next 3 ingredients. Spread pineapple mixture evenly between layers and on top of cake. Chill cake 3 to 4 hours. Garnish, if desired. Store cake in refrigerator. Rate it Print