Southern “Pig-Pickin’ Cake”

4 05 2011

We recently spent about a week in Nashville for a trade show and really enjoyed the delicious food served on every street corner…especially the BBQ!  We came home knowing that we had to bring this light, delicious traditional Southern dessert home to Kansas…so here we go!

It's a very simple lineup of ingredients

First, preheat your oven to 350 degrees and grease you pans for baking.  You can use a 9 x 13, a Jelly Roll, or if you really want it fancy, make this in two 9 inch round cake pans.

The ingredients are probably items that you already have in your pantry…nothing fancy for those Southern Belles! They know how to whip up something good and sweet without running to the store!

Yellow Cake Mix, Mandarin Oranges, BUTTER (real, of course), eggs and vanilla.

Mandarin Oranges just look so plump and pretty!

Drain your Mandarin Oranges very well and set aside.

Have I mentioned that I LOVE my Beater Blade???

Place the dry cake mix, melted butter, 1/2 cup of mandarin orange JUICE (not the oranges yet), 4 eggs and vanilla extract into your mixing bowl and blend, then mix on medium high speed for 4 minutes.  Set the timer…4 minutes is FOREVER when you’re in a hurry, but this really gives the cake a nice light texture.

Add those beautiful oranges to the batter.

Now fold in those Mandarin Oranges just until they are broken up into about 1/4 inch pieces…it doesn’t take too long, and you want to be able to see the pieces of orange in your finished cake.

Pour batter into greased baking dish

OK, so not a very good picture there, but you get the idea.  Pour the batter into a greased baking dish and spread out evenly.

*SIDE NOTE…Because I was making multiples of this recipe, plus baking 45 lbs of brisket at the same time, I used every single baking dish that I own!  Our favorite turned out to be the Jelly Roll pan.  They were easier to serve, made a very pretty presentation with the mandarin orange slice on the top, and just weren’t as top heavy….plus they baked faster, which is a real plus when you’re trying to prepare food for a crowd!

9 x 13 pan…Bake for about 40 – 45 minutes
Jelly Roll Pan…Bake for about 30-35 minutes
9 inch round…Bake for about 30 minutes

Be sure to use the toothpick test to tell when your cake is done. Let cake cool COMPLETELY before spreading on the topping, or you will have one soupy mess!

OK, now on to this luscious, light (not in calories of course) cold topping!

The dreamy topping ingredients

Start with very soft cream cheese and place into your mixer.  Pour in the Country Home Creations Tropical Orange Dip Mix (yum-o!) and blend very well for about two minutes.

Creamy & Luscious Topping...YUM!

Next, fold in the Cool Whip and add the VERY WELL DRAINED pineapple.  Mix this up carefully…you don’t want to take out the “Fluff”!

Spread over cooled cake

Spread the fluffy topping over your cooled cake.  Refrigerate for at least 4 hours and preferably overnight.  This cake just gets better as it ages.  Cut into serving size pieces and top with a slice of Mandarin Orange before serving.

Light, fluffy & delicious!

Your guests will love this, if you don’t eat it all yourself first!   Hope your guests enjoy this as much as ours did even though we didn’t have an actual “Pig” to Pick!

*NOTE: No pigs were harmed in the making of this dessert! 🙂

Southern “Pig-Pickin’ Cake”
Click link for recipe
Cake Mixture:
1 box yellow cake mix
1 stick butter, melted
1 can (14 oz) Mandarin oranges, drained, 1/2 cup juice reserved
4 eggs
1 tsp. vanilla extract

Topping Mixture:
8 oz. cream cheese, softened
1/2 cup sour cream
1 pkg. Country Home Creations Tropical Orange Dip Mix
1 container Cool Whip, thawed
15 oz. can crushed pineapple, very well drained
1 small can Mandarin Oranges, drained for garnish

Cake: Preheat oven to 350 degrees.  Mix cake mix, melted butter, 4 eggs, 1/2 cup Mandarin orange juice and vanilla.  Beat on medium high speed for 4 to 5 minutes until well blended and light.  Add Mandarin oranges and blend just until oranges are broken apart.  Cake can be baked in two 9 inch round cake pans, a 9 x 13 baking dish, or a jelly roll pan.  I actually prefer the jelly roll pan.  Use the back of the cake mix box for baking times and use the toothpick test to test for doneness.

Topping:  Blend softened cream cheese, sour cream and CHC Tropical Orange Dip Mix until very well blended.  Fold in thawed Cool Whip and very well drained pineapple.  Spread over completely cooled cake.  Refrigerate several hours or overnight.  Serve garnished with additional Mandarin oranges on each slice.

*Note: This is a beautiful light dessert that is perfect for spring or summer.  It is traditionally served at Whole Hog Roasts (or “Pig-Pickin” Events) in the south.  Our clients loved it when we served it at our recent Spring Open House!  Don’t forget the Sweet Tea to wash it down!

We LOVE to hear from you!  Please leave a comment in the box below. We recently served this at Adrians Spring Open House along with a full Southern Lunch of Beef Brisket, Original Beer Bread Company Beer Bread, Marie Callendars Corn Bread, Brookville Cole Slaw & of course “Pig-Pickin’ Cake” for dessert.

ADRIANS Boutique
118 N Main, Buhler, KS