Pig Cake: A Southern Indulgence Worth Squealing For

My earliest memory of Pig Cake isn’t from my own kitchen, but from a church potluck in Oklahoma. Tables groaned under the weight of casseroles and pies, but this cake, with its humble name and unassuming appearance, vanished faster than any other. I watched, fascinated, as grown men and women devoured slice after slice, prompting the baker to chuckle, “Well, I guess everyone’s making a pig of themselves!” From that moment on, I knew I had to get my hands on this recipe. It’s more than just a cake; it’s a testament to the irresistible power of simple ingredients combined with a whole lot of Southern charm.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 24
• Yield: 3 cake layers
• Dietary Type: Not specified (contains dairy and eggs)

Ingredients

• 18 1/4 ounces butter recipe cake mix
• 1/2 cup butter or margarine
• 11 ounces mandarin oranges, undrained
• 1/2 cup oil
• 4 eggs

Icing

• 3 ounces instant vanilla pudding mix
• 10 ounces Cool Whip
• 1/2 cup powdered sugar
• 20 ounces crushed pineapple, drained
• 1 cup coconut

Equipment Needed

• 3 – 9″ round cake pans
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling racks

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This ensures the cakes release cleanly after baking.
2. In a large mixing bowl, combine the butter recipe cake mix, butter (or margarine), oil, and eggs.
3. Using an electric mixer, beat the ingredients together until well combined. The batter should be smooth and relatively thick. Don’t overmix, as this can result in a tough cake.
4. Add the mandarin oranges, including the juice, to the batter. Gently fold them in using a rubber spatula until evenly distributed. The juice adds moisture and enhances the citrusy flavor.
5. Divide the batter evenly among the prepared cake pans. Aim for each pan to be filled to about two-thirds full.
6. Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around the 45-minute mark. If the cakes are browning too quickly, you can tent them with foil.
7. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto cooling racks to cool completely. Allow them to cool thoroughly before icing, otherwise, the icing will melt.
8. While the cakes are cooling, prepare the icing. In a large mixing bowl, combine the instant vanilla pudding mix, Cool Whip, powdered sugar, drained crushed pineapple, and coconut.
9. Mix all icing ingredients together until well combined. The icing should be light and fluffy. Let the mixture set for a few minutes to thicken before spreading.
10. Once the cakes are completely cool, begin assembling the Pig Cake. Place one cake layer on a serving plate or cake stand.
11. Spread a generous layer of icing over the first cake layer.
12. Place the second cake layer on top of the icing. Spread another layer of icing over the second cake layer.
13. Top with the third cake layer and spread the remaining icing evenly over the top and sides of the cake.
14. Refrigerate the Pig Cake for at least 30 minutes before serving. This allows the icing to set and the flavors to meld together.

Expert Tips & Tricks

• For a richer flavor, use browned butter instead of regular melted butter in the cake batter. Simply melt the butter in a saucepan over medium heat, cooking until it turns a nutty brown color. Let it cool slightly before adding it to the batter.
• If you’re short on time, you can use store-bought cake layers instead of baking your own.
• To prevent the cake layers from sticking to the pans, line the bottoms with parchment paper rounds in addition to greasing and flouring them.
• The icing can be made a day ahead and stored in the refrigerator until ready to use.
• For a more intense coconut flavor, toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently. Let cool before adding to the icing.
• If you prefer a less sweet cake, reduce the amount of powdered sugar in the icing.

Serving & Storage Suggestions

Pig Cake is best served chilled. Cut into slices and serve immediately. This cake is perfect for potlucks, birthday parties, or any occasion where you want to impress your guests. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Due to the Cool Whip in the icing, freezing is not recommended as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	284 kcal	N/A
Total Fat	17g	26%
Saturated Fat	8.3g	41%
Cholesterol	42mg	13%
Sodium	243mg	10%
Total Carbohydrate	32g	10%
Dietary Fiber	1.2g	4%
Sugars	23g	N/A
Protein	2.6g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free butter recipe cake mix.
• Dairy-Free: Substitute the butter with a dairy-free margarine and the Cool Whip with a dairy-free whipped topping. Ensure the instant pudding mix is also dairy-free.
• Citrus Twist: Add a teaspoon of lemon or orange zest to the cake batter for a brighter citrus flavor.
• Tropical Delight: Replace the mandarin oranges with diced mango or pineapple for a more tropical flavor.
• Nutty Pig Cake: Add 1/2 cup of chopped pecans or walnuts to the cake batter for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why is it called Pig Cake?
A: The name “Pig Cake” comes from the idea that it’s so delicious that people tend to “make a pig” of themselves eating it, indulging in more than one slice!

Q: Can I use a different type of cake mix?
A: While the recipe specifically calls for a butter recipe cake mix, you can experiment with other flavors like yellow cake or vanilla cake mix. Just be aware that it will alter the overall flavor profile of the cake.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day ahead of time and store them tightly wrapped at room temperature. Assemble and ice the cake a few hours before serving, or even the day before, and keep refrigerated.

Q: How do I prevent the cake from drying out?
A: Make sure not to overbake the cake. Also, wrapping the cooled cake layers tightly in plastic wrap will help retain moisture.

Q: Can I use fresh pineapple instead of crushed pineapple?
A: Absolutely! Just make sure to dice the fresh pineapple into small pieces and drain any excess juice before adding it to the icing.

Final Thoughts

Pig Cake is more than just a dessert; it’s a slice of Southern hospitality, a sweet reminder of simple pleasures, and an invitation to indulge without guilt. Don’t be intimidated by the name – this cake is incredibly easy to make, and the results are always a crowd-pleaser. Gather your ingredients, preheat your oven, and prepare to be transported to a potluck table overflowing with love and laughter. I encourage you to try this recipe and share your own Pig Cake creations with friends and family. You might just find yourself making a pig of yourself too! Pair it with a scoop of vanilla ice cream and a tall glass of sweet tea for the ultimate Southern experience.