Pig Pickin’ Cake

Pig Pickin’ Cake, also known as Mandarin Orange Cake, is a classic Southern dessert that’s light, fruity, and irresistibly refreshing. Traditionally served at barbecues and pig roasts, this cake features a soft orange-infused base topped with a fluffy pineapple whipped topping frosting. It’s easy to make, travels well, and is always a crowd-pleaser.

Why You’ll Love This Cake

Light, moist, and not overly sweet
Made with simple pantry ingredients
Perfect for summer gatherings and potlucks
Easy to make ahead
Feeds a crowd

Ingredients

Cake

1 box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 can (11 oz / 312 g) mandarin oranges, undrained

Frosting

1 package (3.4 oz / 96 g) instant vanilla pudding mix
1 can (20 oz / 567 g) crushed pineapple, undrained
1 container (8 oz / 227 g) whipped topping (Cool Whip), thawed

Instructions

1. Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large bowl, combine the cake mix, eggs, oil, and the entire can of mandarin oranges with juice. Beat with a mixer until smooth, breaking up the oranges slightly but leaving small pieces for texture.

2. Bake

Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the cake to cool completely in the pan.

3. Make the Frosting

In a medium bowl, mix the dry pudding mix with the crushed pineapple and its juice. Stir until thickened, about 2 minutes.

Fold in the whipped topping gently until fully combined and fluffy.

4. Frost the Cake

Spread the frosting evenly over the cooled cake. Cover and refrigerate for at least 2 hours before serving to allow flavors to blend.

Tips for the Best Pig Pickin’ Cake

Do not drain the fruit—the juices add moisture and flavor
Chill before serving for the best texture
Use a light hand when folding the whipped topping to keep frosting airy
For extra citrus flavor, add 1 teaspoon orange zest to the batter

Variations

Coconut Pig Pickin’ Cake: Sprinkle shredded coconut on top
Pineapple-Orange Cake: Add finely chopped pineapple to the batter
Cupcake Version: Bake in lined muffin tins for 18–22 minutes
Layer Cake: Divide batter into two round pans and frost between layers

Storage

Store covered in the refrigerator for 3–4 days
Not recommended for freezing due to whipped topping texture

Serving Suggestions

Perfect for barbecues, potlucks, holidays, and summer parties
Serve chilled for a refreshing dessert
Garnish with mandarin slices or maraschino cherries for presentation

Final Thoughts

Pig Pickin’ Cake is a beloved Southern classic that’s light, fruity, and incredibly easy to make. Its moist citrus cake and fluffy pineapple frosting make it ideal for warm-weather gatherings or anytime you need a no-fuss dessert that delivers big flavor.