Awesome Pig Cake

Pig cake (sometimes called Hummingbird’s lighter cousin) is the Southern potluck staple your grandma swears by. It’s the kind of cake that looks fussy on the cake stand but cheats hard on prep, leaning on boxed mix, canned fruit, and pudding-stabilized whipped topping to deliver three towering layers of citrus-pineapple fluff.

The mandarin oranges go into the batter whole. You drain the juice into the bowl with the mix, butter, vanilla, and eggs, then chop the oranges and fold them in last. That juicy fruit suspended in the batter is what makes the cake taste fresh rather than boxed.

The frosting is the magic. Vanilla instant pudding sets the cream cheese and crushed pineapple into a stable, sliceable cloud that won’t slump in a hot kitchen. Cool the layers completely before frosting or the whipped topping melts on contact.

Three 9-inch layers, stacked with frosting between each and over the top. The pineapple frosting weeps a little overnight, which is part of the charm. Day-two slices are even moister than day one.

Pro Tips

• Drain the pineapple well before adding to the frosting. Excess juice loosens the frosting and the layers slide.
• Refrigerate the cake at least an hour before slicing. The frosting firms up and cuts cleanly.
• Use foil cake pans (called out in the directions) for the easiest release. Greased and floured. Don’t skip the flour.
• Store covered in the fridge up to 4 days. The frosting requires refrigeration.

Variations

• Add a half cup of toasted shredded coconut to the frosting for a more tropical version.
• Sprinkle chopped pecans between layers for crunch and that classic Southern feel.
• Decorate the top with extra mandarin segments arranged in a sunburst pattern for a bakery-style finish.