I love the name of this cake! Only in the South will you find a cake called “Pig Pickin’ Cake” and only in the South will you find folks that know what “Pig Pickin'” means to begin with! I have seen this recipe on various food sites and such and sometimes even if they get the name right, they still don’t know why it’s called “Pig Pickin’ Cake”. I have seen a few attribute the name to how people ‘pig out’ when they get a taste of the cake or that they make pigs out of themselves over it. So, for those of you who are wondering about the name, a ‘pig pickin’ is a pig roast or when a whole pig is barbequed for a bunch of people. The guests all usually bring side dishes and desserts and that sort of thing and this cake became very popular as a perfect cool ending to such a meal. Most think it gained popularity back in the seventies or around that time. It seems like so many of the good recipes came about back in the seventies for some reason.
Now there are several variations and even names for this cake, but this is the recipe my Aunt Vel uses and if I do say so myself, hers is one of the best. Here is what her recipe calls for:
1 butter cake mix
1/2/ cup vegetable oil
1 cup pecans, chopped
1 (15 oz.) can Mandarin oranges, chopped and drained (reserve juice)
1 (5 oz.) box of instant vanilla pudding
1 (8oz.) can crushed pineapple with juice
1 (16 oz.) large frozen whipped topping
for the entire recipe and directions, please click the link:
-Dump 2 large cans(regular size not those mini ones) mandarin oranges into a yellow cake mix with one egg and 1/4 cup of oil. Bake temp per box.
-one tub of Cool Whip mixed with one box of vanilla pudding and one can of crushed pineapple drained… Mix together.. Spread on cooled cake and keep refrigerated. Yummo!
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