This 4-ingredient slow cooker vintage Pig Pickin' Cake is a wonderfully easy dessert for potlucks, family dinners, and busy days when you want something cheerful without much fuss. Pig Pickin' Cake has long been loved in the South for its sunny citrus flavor and soft, fluffy texture, and this simplified version leans on pantry staples like cake mix, mandarin oranges, and crushed pineapple to make a sweet treat that feels a little nostalgic and a whole lot comforting.
Serve this cake chilled or slightly warm with a dollop of whipped topping if you like, and pair it with coffee after supper or with a big spread of barbecue, baked beans, coleslaw, and macaroni salad at a picnic-style meal. It also fits right in on holiday dessert tables where you want something fruity and light beside richer cakes and pies.
4-Ingredient Slow Cooker Vintage Pig Pickin' Cake
Servings: 10 to 12
Ingredients
1 box yellow cake mix
1 can (11 ounces) mandarin oranges, drained
1 can (20 ounces) crushed pineapple in juice, divided
1 container (8 ounces) whipped topping, thawed
Directions
1. Lightly grease the slow cooker insert. Spread the drained mandarin oranges evenly across the bottom.
2. In a mixing bowl, stir the cake mix with the entire can of crushed pineapple and its juice until well combined. Spoon the batter gently over the oranges and smooth the top.
3. Cover and cook on high for 2 to 2 1/2 hours, or until the cake is set in the center and lightly golden around the edges. Turn off the slow cooker and let the cake cool completely.
4. For the topping, fold the whipped topping together with 1 cup of the drained crushed pineapple. Spread it over the cooled cake, then scoop and serve straight from the slow cooker or lift out portions onto dessert plates.
Variations & Tips
Make it extra citrusy: Stir a little finely grated orange zest into the whipped topping for a brighter flavor that makes the mandarin oranges stand out even more.
For picky eaters: If your family prefers a smoother topping, press the pineapple lightly to remove extra texture before folding it into the whipped topping.
Keep the texture just right: Be sure the mandarin oranges are well drained so the bottom of the cake does not get too wet, and avoid lifting the lid often while it cooks since that lets out heat and can slow the baking.
Make-ahead tip: This dessert is lovely made a few hours ahead and chilled before serving, which gives the topping time to set and makes each portion easier to scoop neatly.