A pig pickin' cake is as unique as its name.
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 andpotluck partiesthis season.
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
What Other Names Does Pig Pickin' Cake Go By?
The name may vary, but the easy prep and summery flavor is the same.
Whatever you call it, your guests will be calling out for seconds!
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Why Is It Called a Pig Pickin' Cake?
Want to make this cake a day ahead?
You’re in luck!
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
When chilled overnight, the flavors meld together nicely.
Make and freeze the cake layers up to one month in advance.
Then frost one to two days ahead and refrigerate until ready to serve.
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Freeze individually-wrapped slices for quick thawing.
Ingredients
1(15.25-oz.)
yellow cake mix
1/3cupwater
1/3cupvegetable oil
3large eggs
1(11-oz.)
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
can mandarin oranges, drained
1(15-oz.)
can crushed pineapple, undrained
1(3.4-oz.)
vanilla instant pudding mix
1(12-oz.)
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Add batter to pans:
Pour batter into 3 greased and floured 8-inch round cakepans.
(Layers will be thin.)
Make frosting and chill:
Combine pineapple and next 3 ingredients.
Spread pineapple frosting evenly between layers and on top of cake.
Chill cake 3 to 4 hours.
Garnish, if desired.
Store cake in refrigerator.
For a perfectly stacked layer cake, be sure to cool the cake layers completely before frosting.
Refrigerating or freezing the layers before stacking is a baker’s trick that helps keep everything in place.
