If you’ve ever been to a true Southern pig pickin’—a whole-hog roast buzzing with laughter, sweet tea, and community—you know the meal isn’t complete without the cake. Not just any cake, but Pig Pickin’ Cake: a feather-light yellow sheet cake drenched in a dreamy orange glaze, studded with crushed pineapple, and so moist it practically melts on your tongue.
Despite its bold name (which comes from its starring role at pig roasts, not its ingredients—this cake is 100% vegetarian!), this beloved Southern classic is all about simple ingredients, big flavor, and effortless crowd-feeding. With a box of cake mix, a can of pineapple, and a handful of pantry staples, you can whip up a dessert that disappears faster than the pulled pork.
Perfect for church suppers, potlucks, baby showers, or a Tuesday treat, this cake is proof that sometimes the most unassuming recipes leave the biggest impression.
Let’s bake a slice of Southern tradition.
Why This Cake Is a Southern Staple
- ✅ Only 6 ingredients—uses a yellow cake mix for ease
- ✅ No mixer needed—one bowl, minimal cleanup
- ✅ Naturally moist (thanks to pineapple juice!)
- ✅ Feeds a crowd—perfect for 9x13 or half-sheet pans
- ✅ Better the next day—flavors deepen as it soaks
Ingredients You’ll Need
For the Cake:
- 1 (15.25 oz) box yellow cake mix (plus ingredients listed on box—usually eggs, oil, water)
- 1 (20 oz) can crushed pineapple in juice, undrained
🍍 Key: Use the entire can—juice and all. The juice replaces some liquid and keeps the cake tender.
For the Glaze:
