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I originally had this as a dessert at an Eagle’s auxiliary dinner and decided to research its origin. According to an AI Overview “Pig Pickin’ Cake” originates from the American South, specifically gaining popularity in North Carolina, and is named because it was traditionally served at “pig pickin'” events, which are large outdoor gatherings where a whole pig is roasted and guests “pick” the meat off the bone, hence the name; the cake is considered a classic Southern dessert to accompany barbecue. Ironically, the dinner I had this at was Italian 😀

PIG PICKIN’ CAKE serves 8-12

CAKE
11 1/2 ounces (2 1/4 cups) AP flour
1 tablespoon baking powder
1/2 tablespoon salt
11 1/2 ounces (1 2/3 cups) sugar
2 sticks (16 tablespoons) unsalted butter, softened and cut into 1 inch pieces
4 LARGE eggs, room temperature
2 LARGE yolks, room temperature
1 tablespoon PURE vanilla extract
1 1/4 cups WHOLE milk, room temperature
1 (11-ounce) can mandarin oranges, cut into pieces and WELL drained
8 ounce can crushed pineapple, WELL drained
2 tablespoons zest from one orange

• Preheat oven to 350°.
• Grease and flour 3 cake pans. Set aside.
• In a medium bowl sift together the flour, baking powder and salt. Set aside. 
Cream butter and sugar together on high speed 3-5 minutes until light and fluffy.
• Reduce mixer speed to medium.
• Add eggs and yolks, one at a time, mixing well between each addition until incorporated and scraping down sides with a rubber spatula as needed.
• Add in vanilla.
• Alternate adding dry ingredients and milk a third at a time on low speed, mixing until just incorporated.
• Fold in pineapple, mandarin oranges and zest. 

• Divide batter equally among cake pans and bake 25-27 minutes until golden brown and springy to the touch and cake tester inserted into center comes out clean, rotating the pans halfway through.
• Cool cakes in the pan for 15 minutes then carefully release from the pan onto cooling racks to cool completely.
• Do not assemble cake until it has completely cooled.

FROSTING
2 cups heavy cream
1 tablespoon sugar
1 (3.4 ounce) instant vanilla pudding
2/3 cup crushed pineapple, drained of all its liquid

• Add cream into the bowl of a stand mixer.
• Turn mixer on to high and begin beating.
• Add sugar while mixer is running.
• Once soft peaks form, turn mixer to low and add vanilla pudding mix, mixing for 1-2 minutes.
• Stop mixer, scrape down the sides and gently stir to incorporate any remaining pudding powder. 

• Fold in pineapple and frost cake adding a thin layer of frosting between the layers leaving enough to cover the rest of the cake completely.
• Store covered in the refrigerator. 


NOTE:

• I now make this with a cream cheese pineapple buttercream style frosting that we much prefer.
• I also use a Cheesecake or White chocolate flavored instant pudding if making the original frosting.
• Works quite well in a spring form pan.

PINEAPPLE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons pineapple juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.