Meet Pig Pickin’ Cake: The Easy Southern Dessert That Tastes Like Sunshine
Hog or no hog, this dessert is a picnic classic.
Allrecipes/Julia Hartbeck
There are certain truths in food that go without saying. Pie is humble. Cucumbers are cool. And cake goes with a pig pickin’. What is a pig pickin’ you might be wondering? And what does cake have to do with it?
At a traditional whole hog barbecue in the South, usually called a Pig Pickin’, there is a bright and fruity cake of the same name traditionally served for dessert. It receives whispers of adoration and hungry eyes looking for a light treat to finish off their meal.
What is a pig pickin’ cake though? The name gives no hints about what makes up this popular and traditional Southern dessert. And don't worry, it doesn't include any actually pig. Here's exactly what it is and where it came from.
"“This pig pickin' cake is a wonderful, easy-to-make dessert. Three layers get topped with frozen whipped topping and pineapple. I got the recipe from a lady in the Tennessee mountains,” says recipe creator Teri."
Allrecipes/Julia Hartbeck
What Is Pig Pickin' Cake?
Pig Pickin’ Cake is essentially a mandarin orange layer cake with a whipped frosting made from pineapples and vanilla pudding. One Allrecipes community member describes this dessert like the cake version of an ambrosia fruit salad.
There are some differences between recipes, but most cakes use yellow cake mix, mandarin oranges, eggs, and vegetable oil for the batter, and the sweet frosting is made from whipped cream, vanilla pudding mix, and canned crushed pineapples.
Different parts of the country may have different names for this dessert. While this cake is also called a mandarin orange cake, sunshine cake, cotton pickin’ good cake, pea pickin’ cake, or orange pineapple layer cake, this dish is certainly a Southern creation.
Southern Living refers to the cake as “the perfect finale to a barbecue feast,” a fitting description. as this cake was traditionally served as the sweet finale for a Pig Pickin’. Over time, the name stuck.
While the Allrecipes user who published this recipe learned it from a woman in the Tennessee mountains, we likely have the Carolinas to thank for this vibrant dessert. According to Eater, “many pinpoint North Carolina as the first state to serve the cake. This makes sense seeing as how whole hog barbecues often define the Southern region of the state.”
This dessert is light, citrusy, and perfect to enjoy after chowing down on something as rich as roasted pig.
"“Love this cake, it's sunshine in your mouth," said Allrecipes user Deana Jackson."
How To Make Pig Pickin' Cake
This cake can be prepared in a cinch, with only seven ingredients needed to turn out three layers of sunshine and frosting. And while a pig pickin’ is a great excuse to make this cake, so is a hot day or any time you're hankering for something sweet.
First, combine the boxed yellow cake mix with mandarin oranges, eggs, and oil. Pour this batter into three greased and floured 8-inch round pans. Bake in an oven at 350 degrees F (175 degrees C) for about 25 to 30 minutes. Cool the cakes on wire racks.
Some home cooks may find that the oranges sink to the bottom of the cake pans because of their weight. To avoid this, properly pulverize and mix the mandarins into the batter using a hand or stand mixer.
Recipe Tip
If you don’t own three round cake pans of the same size, several reviewers suggest adding the batter to a 9x13-inch pan and baking it at the same temperature and time.
To make the frosting, mix together a package of whipped topping like cool whip, crushed pineapples from a can, and instant vanilla pudding. Drain as much of the liquid from the canned pineapple as you possibly can to ensure the frosting isn't too runny.
According to Allrecipes user EDAWKINSGA, “mix the pudding and pineapple together thoroughly first, and then fold in the whip topping. I personally use the ‘extra creamy’ cool whip when I do this recipe, it has a little more stiffness than regular.”
When the cakes are completely cool, cover the top of each layer with frosting and stack the cakes, making three layers. You can leave the sides of the cake unfrosted for a "naked" cake look, or cover the entire exterior of the cake with more frosting. Refrigerate until ready to serve. Home cooks suggest making this recipe a day ahead of time for the fruity flavors to fully meld into the cake and frosting.
Want to switch it up? Some versions, like this Pig Pickin’ Cake, add walnuts or pecans in the batter for a more nutty flavor. Alternatively, you can add some shredded coconut to the batter or frosting for even more fruity flavor, as some reviewers suggest. Whichever way you go, it's sure to be delicious.
Read the original article on All Recipes.
