Don’t let the name fool you—Pig Pickin’ Cake contains no pork! This beloved Southern dessert earned its quirky name because it’s the go-to cake for large gatherings, especially whole-hog barbecues (aka “pig pickin’s”) across the Carolinas and beyond.
What makes it special? A fluffy yellow cake made with a surprising ingredient—a can of mandarin oranges (juice and all!)—that adds moisture, subtle sweetness, and a bright citrus note. It’s topped with a cloud-like whipped frosting studded with toasted coconut and chopped pecans or maraschino cherries.
The result? A light, tender, impossibly moist cake that’s easy to make, feeds a crowd, and disappears faster than the barbecue.
Why This Cake Belongs in Your Recipe Box
- 🍊 Canned mandarin oranges = built-in moisture + citrus flavor
- 🥥 Whipped frosting = light, not overly sweet
- ⏱️ Ready in under an hour—no fancy tools
- 💛 Nostalgic, potluck-perfect, and always requested
- 🥣 One bowl for cake, one for frosting
If you believe dessert should be comforting, generous, and just a little bit unexpected, this is your new heirloom recipe.
