- 1½ cups powdered sugar
- 3–4 tbsp fresh orange juice (about 1 small orange)
- 1 tsp orange zest (optional but highly recommended)
- Pinch of salt
🌟 Pro tip: Fresh orange juice > bottled. It makes the glaze bright, not cloying.
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan (or use nonstick spray with flour).
2. Make the Batter
In a large bowl, prepare the yellow cake mix according to box directions (typically: mix with eggs, oil, and water).
Then, fold in the entire can of crushed pineapple (with juice!). The batter will be thin—that’s normal!
💡 Why it works: The pineapple adds moisture, subtle sweetness, and a delicate citrus note without overpowering.
3. Bake Until Springy
Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
Let cake cool in the pan on a wire rack for 10 minutes.
4. Poke & Pour the Glaze
While the cake is still warm, use a fork or skewer to poke holes all over the surface (about ¼ inch apart). This lets the glaze soak deep into the crumb.
Whisk together powdered sugar, orange juice, zest, and salt until smooth. Pour evenly over the warm cake. It will pool in the holes and set into a delicate, citrus-kissed topping.
Let cool completely before slicing—at least 1 hour (though overnight is even better!).
Tips for Authentic Pig Pickin’ Perfection
- Don’t skip the poking—it’s what makes the cake ultra-moist!
- Use room-temperature eggs and oil for even mixing.
- Avoid overbaking—this cake is meant to be tender, not firm.
- Make it ahead: It tastes best on day 2! Cover and store at room temp.
- Double the glaze if you love extra citrus shine (we do!).
Creative Variations
- Lemon Twist: Swap orange juice/zest for lemon
- Coconut Dream: Add ½ cup shredded coconut to the batter
- Boozy Glaze: Add 1 tbsp Grand Marnier or bourbon to the glaze
- Holiday Sparkle: Top with maraschino cherries or candied pecans
- From-Scratch Version: Replace box mix with homemade yellow cake + pineapple
Serving Suggestions
- Potluck essential: Cut into squares and serve on a vintage platter
- Brunch star: Pair with coffee or sweet tea
- Summer picnic: Bring to family reunions or church cookouts
- Birthday alternative: Frost with whipped cream and berries for a lighter celebration cake
Frequently Asked Questions (FAQs)
Q: Does it taste like pineapple?
A: Surprisingly, no! The pineapple adds moisture and a subtle tang, but the dominant flavor is citrusy vanilla from the glaze.
Q: Can I use sugar-free or gluten-free cake mix?
A: Yes! Use a GF yellow cake mix (like King Arthur or Betty Crocker GF) and adjust glaze sweetness as needed.
Q: Why is it called “Pig Pickin’ Cake”?
A: It’s a staple dessert at whole-hog roasts (“pig pickin’s”) across the South—where the name stuck!
Q: Can I freeze it?
A: Yes! Freeze unglazed cake for up to 2 months. Thaw, then glaze fresh.
Final Thoughts: A Slice of Community
Pig Pickin’ Cake isn’t just dessert—it’s a symbol of Southern generosity, where food is made to share, tables are open to all, and the simplest dishes carry the deepest warmth. It’s humble, joyful, and guaranteed to earn recipe requests.
So grab that box of cake mix, open that can of pineapple, and bake a cake that brings people together—one citrus-glazed bite at a time.
Made this Southern treasure? I’d love to hear how it turned out! Did you serve it at a family reunion? Add coconut? Share your story in the comments below—or tag me on social. And if you know someone who believes from-scratch is the only way, send them this recipe. Sometimes, the best traditions come from a box and a can. 🍰✨💛
