Pig Pickin’ Cake is a Southern style sheet pan cake that is perfect for pig roasts, bbqs and other gatherings such as Thanksgiving.
Pig Pickin’ Cake
By Sue Lau | Palatable Pastime
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Pig Pickin’ Cake is my recipe of the day with the blogging group Sunday Funday. We group together once weekly on Sundays. And then we share our newest and best recipe on a specific topic our host chooses. This week was my turn to host.
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So I decided our topic should be recipes with Mandarin oranges, since those are always on sale the week before Thanksgiving. And you know I love cooking with foods that are bargains or on sale! Of course, I’m glad you cold join us.
What is a Pig Pickin’ Cake?
A Pig Pickin’ Cake is a “doctored” sheet cake made with a cake mix. It has Mandarin oranges added. Plus a whipped cream topping that also includes pineapple. And some cherries and pecans for an extra kick.
The cake gets its name from being a popular dessert in the South that has been widely received at Barbecues, Pig Roasts, Cookouts, Potlucks. And of course also at big family holiday meals, such as Thanksgiving, Christmas, Easter, and etc.
Sunday Funday
Mandarin Orange Recipes
- Blender Whole Orange Bundt Cake from Sneha’s Recipe
- Candied Citrus Peel from Culinary Cam
- Clementine Cheesecake from Mayuri’s Jikoni
- Fruit Cup Turkeys from Amy’s Cooking Adventures
- Jalapeño Mandarin Margarita from Karen’s Kitchen Stories
- Pig Pickin’ Cake from Palatable Pastime
- Pork and Mandarin Orange Tacos from A Day in the Life on the Farm
- Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa) from Cook with Renu
Pig Pickin’ Cake
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Pig Pickin’ Cake
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Pig Pickin' Cake
Equipment
- Baker's release spray; oblong baking dish; refrigerator
Ingredients
- 13.25 ounce box yellow cake mix
- 1/2 cup melted butter cooled
- 3 large eggs
- 15 ounce can mandarin orange segments drained
- 1/4 cup heavy cream
- 2 teaspoons vanilla divided
- 8 ounces Cool Whip thawed
- 3.4 ounces instant vanilla pudding mix
- 1/4 cup sifted powdered sugar
- 20 ounces crushed pineapple drained well
- 1/4 cup maraschino cherries
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350F.
- Drain juices from mandarin oranges and set the juice aside. Divide the oranges, keeping half cup of those reserved for cake garnish.
- Spray a 9"x13" oblong baking pan or casserole with Baker's Release spray or grease liberally.
- Mix together the cake mix, melted butter, eggs, juice from the mandarin oranges, heavy cream and one teaspoon of the vanilla, until a smooth batter forms.
- Stir in the mandarin fruit (remember to save half a cup for later). It's okay if some of the oranges break apart in the batter. Just mix it well.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until set.
- Cool completely in the pan.
- Once the cake is cooled, drain the juices from the crushed pineapple and discard or save for another use. Press the fruit to get as much juice out as possible. Save half cup of pineapple for use in cake garnish as well.
- With the rest of the pineapple, mix that in with the Cool Whip, pudding mix, last teaspoon of vanilla and the powdered sugar.
- Once well mixed, spread that over the top of the cake.
- Sprinkle cake with the last of the pineapple and Mandarins, adding cherries and pecans as a sprinkle as well.
- Refrigerate for one hour, allowing the pudding to set up in the whipped cream and chill properly.
- Cut into 16 pieces (4x4) or whatever size you prefer.
- Refrigerate all unused portions of cake (do not store at room temperature).
Notes
Nutrition
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Haha….I couldn’t wait to see this recipe when I saw the title in the thread. Thanks for hosting Sue and have a very Happy Thanksgiving.
Was wondering why the cake is called pig pickin cake and now I know. Perfect dessert for large parties. Tempting me to try box cake mix.
I was so curious about this…from the name in the preview. Fascinating.
With that name, I had to check it out! Thanks for hosting!