Every family event that took place in the summer growing up my grandma would whip up one of these. I can still remember the beige and white Tupperware cake keeper with the matching handle that would accompany us to family reunions, birthday parties, and picnics—and that meant we were getting pig-pickin’ cake.
The cake itself has nothing to do with pork, but it’s called pig-pickin’ because it was most often served at outdoor barbecues and picnics because it’s a light cake, perfect for a summer day. It always brings back fond memories of summer for me and every time we make it for someone new we always get the same two questions, “why’s it called pig pickin’ cake? and can I have the recipe?”
- 1 Box Yellow Cake Mix
- 4 Eggs
- 1/2 Cup Oil
- 1 Can Mandarin Oranges with Juice
Mix together and pour into 3 9-inch cake pans. Bake for 30 mins at 325 or until thoroughly cooked. Cool cakes completely on wire racks. Fill and frost with frosting recipe below. Cake can be refrigerated or served at room temperature.
- 1 Tub Whipped Topping
- 1 package vanilla instant pudding
- 1 can crushed pineapple with juice
Combine ingredients in a large bowl and frost and fill between cake layers.