Favourite Pig Cake

A Southern church-supper legend, also known as pig pickin’ cake. Don’t let the name fool you; there’s no pork, just a sunny, fruity layer cake that’s light as a cloud and dead simple to make.

The cake starts with a yellow cake mix doctored with a whole can of mandarin oranges, juice and all. The fruit melts into the batter, keeping it incredibly moist and adding little bursts of citrus.

The frosting is the genius part, and there’s no cooking involved. Crushed pineapple and its juice get beaten into dry vanilla pudding mix until thick, then fluffed up with whipped topping into a light, fruity cloud.

Folding the pineapple in gently keeps the frosting airy rather than dense, and the pudding mix sets it just enough to hold its shape.

This cake needs to chill before serving, which firms up the frosting and lets the flavors meld. Keep it in the fridge, and it’s even better the next day.

Kitchen Tips

• Use the mandarin orange juice in the batter, not just the segments, for the moistest cake.
• Beat the dry pudding mix with the pineapple juice until thick before folding in the whipped topping, so the frosting sets.
• Keep the cake refrigerated; the whipped frosting needs to stay cold and firms up as it chills.

Variations

• Garnish with extra mandarin segments, toasted coconut, or chopped pecans.
• Use a white or butter cake mix instead of yellow.
• Try a chocolate or banana pudding mix in the frosting for a twist.