Pig Pickin’ Cake is a classic Southern recipe. It’s an easy recipe using a fantastic combination of cake mix, mandarin oranges, pineapple, pudding, and whipped topping. Yum!
Pig Pickin’ Cake, a long-time Southern dessert favorite, got its name from the occasion at which it was typically served—a “pig pickin’.” What’s a pig pickin’? That’s just an old-fashioned term for a pig roast or barbecue.
I’ve also seen this same recipe called Pea Pickin’ Cake, Mandarin Orange Cake, Sunshine Cake, and Pineapple Orange Cake. Whatever you call it, it’s delicious and the perfect thing to take to any potluck dinner, family reunion, or just to make for your family to enjoy at home.
This cake is right at home alongside classic Southern barbecue dishes, especially anything with pulled pork, grilled chicken, or other slow-cooked meats.
This Southern tradition has a beautiful combination of flavors and textures. The mandarin oranges add their great citrusy burst of flavor, and the crushed pineapple gives it some tropical goodness. And, best of all, it’s a cinch to make!
If you enjoy this one, you’ll also want to try some other vintage Southern cakes like my Old Fashioned Red Velvet Cake and Strawberry Icebox Cake. For something with a little more citrus flavor, my Lemon Lime Cake is always a favorite at family get-togethers.
Recipe Snapshot: Pig Pickin’ Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill time: 3 hours
Total Time: 3 hours, 45 minutes
Servings: 16
Cuisine: Southern, Vintage
Cooking Method: Oven
Primary Ingredients: Yellow cake mix, canned mandarin oranges, eggs, vanilla pudding mix, crushed pineapple, whipped topping
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is a family favorite and so easy to prepare.”
— Sherry
What Makes This Recipe Special
Pig Pickin’ Cake has been around for decades, and has never gone out of style. It’s incredibly easy to make, thanks to a simple cake mix base, with a combination of mandarin oranges and pineapple that gives it a light, fresh flavor that feels just right after a big meal.
The fluffy frosting with its instant pudding and whipped topping base is an interesting departure from more classic recipes. This cake is especially good for serving cold from the fridge on a warm day. It’s the kind of dessert that always shows up at big get-togethers like family reunions and everyone wants a copy of the recipe.
Ingredient List
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- Yellow Cake Mix — Using a boxed cake mix keeps things really simple. Check to make sure that the brand you purchase contains 15.25 ounces. Many brands have downsized their mixes, so be sure to confirm.
- Canned Mandarin Oranges in Syrup — Use the oranges along with the syrup; do not drain them. The liquid adds moisture and flavor to the batter.
- Canola or Vegetable Oil — Either one works just fine.
- Instant Vanilla Pudding Mix — This is the secret to the frosting. It thickens the topping and gives it a rich, creamy texture with just the right amount of sweetness.
- Crushed Pineapple — Be sure to use the pineapple with its juice; do not drain it.
- Frozen Topping (Cool Whip) — Folded into the frosting for an airy, cloud-like finish. Let it thaw overnight in the refrigerator before using.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
This is one of those wonderfully forgiving recipes that leaves room to make it your own while still keeping the classic flavor everyone expects.
- Make it a 9×13 cake instead of layers. If you’d rather skip the layering, bake the cake in a 9×13 pan. It’s just as delicious and much easier to serve for potlucks and family gatherings.
- Use white cake mix instead of yellow. A white cake mix works just as well but produces a slightly lighter color and flavor. I’ve made it both ways and we like both.
- Try a homemade whipped cream topping. If you prefer to avoid frozen whipped topping, you can use whipped cream. The instant pudding in the frosting will help the whipped cream hold its shape, so there’s no need for extra stabilizing.
- Add coconut for extra flavor. A sprinkle of toasted coconut on top adds a nice little crunch and goes well with the pineapple and orange flavors.
- Garnish with extra fruit. Mandarin orange segments or even a few pineapple tidbits make a pretty presentation on top. Just make sure they’re well-drained so they don’t water down the frosting.
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You’ll also find this recipe in my cookbook!
You can see this recipe on page 272 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Pig Pickin’ Cake
- Preheat the oven to 350 degrees and prepare three 8-inch cake pans by greasing and flouring them.
STEP 2. In a large bowl or stand mixer, combine the cake mix, undrained mandarin oranges, and oil. Mix on medium speed for four minutes.
STEP 3. Divide the cake batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
STEP 4. Allow the cake layers to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
STEP 5. In a large bowl, mix together the instant vanilla pudding, crushed pineapple, and thawed frozen topping
STEP 5 (cont’d.) Mix until well combined.
STEP 6. Spread the frosting between the cool layers and on top and sides of the cake.
STEP 6 (cont’d.) Refrigerate for at least 3 hours before serving. Garnish with additional mandarin oranges if desired. Store covered in the refrigerator.
Recipe Tips
- Take time to correctly prepare the pans. Make sure to grease and flour thoroughly, or use parchment rounds. These layers are very moist and can possibly stick if the pans aren’t well prepared.
- Make sure the cake layers are completely cool before frosting. Even a little warmth left in the layers will make the frosting soften and slide.
- Use the fruit with its juice, do not drain. Both the mandarin oranges and the crushed pineapple go into the recipe with their liquid. That’s what gives the cake its signature moist texture and light, fruity flavor.
- Mix the batter for the full time. Four minutes may feel like a long time, but it’s an important creates a smooth, well-blended batter.
- Chill the cake long enough. This cake really needs the full chilling time. Three hours is the minimum, but overnight is even better. During chilling, the flavors come together, and the frosting sets up nicely.
- Keep it refrigerated until serving. Because of the whipped topping in the frosting, this cake is best kept cold. It’s especially refreshing served straight from the refrigerator on a warm day.
- Slice with a clean knife for neat layers. Rinse or wipe your knife between cuts to get pretty, clean slices.
How to Serve the Cake
Because this cake originated as a luscious finish for outdoor barbecues, you can be assured that it goes really well with any dish you’d normally serve at a “pig pickin’.” My favorites would be pulled pork sandwiches with coleslaw and potato salad, accompanied by Southern sweet tea!
Storing Leftovers
Store any leftovers in the refrigerator in an airtight container for up to 4 days. It’s best served cold or slightly below room temperature.
Questions About Pig Pickin’ Cake
For this recipe, you’ll need canned Mandarin oranges for both their texture and the syrup in which they’re packed.
Yes, you can! Grease and flour the 9×13 pan as you would cake tins and increase the baking time to about 35 minutes or until a tester inserted near the center comes out clean.
Yes. In fact, this cake must be made ahead of time to allow adequate chill time (a minimum of 3 hours). It tastes even better if you make it at least a day in advance.
You can, and they turn out great! This recipe makes about 24 standard cupcakes. Line cupcake tins and fill about two-thirds full. Bake at 350 degrees for 18 to 20 minutes, or until a tester comes out clean. When completely cool, spread the frosting on top and refrigerate as directed before serving.
More Vintage Cake Recipes You’ll Like
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Recipe
Pig Pickin’ Cake
Ingredients
For the Layers:
- 15.25 ounces yellow cake mix
- 11 ounces canned mandarin oranges in syrup do not drain
- 4 large eggs
- ¾ cup canola or vegetable oil
For the Frosting:
- 3 ounces instant vanilla pudding mix
- 20 ounces canned crushed pineapple do not drain
- 8 ounces frozen whipped topping (Cool Whip) thawed
Instructions
Mix and Bake the Layers:
- Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans.
- In a large bowl (or the bowl of a stand mixer), add the cake mix, undrained mandarin oranges, eggs, and the oil. Mix at medium speed for four minutes.15.25 ounces yellow cake mix, 11 ounces canned mandarin oranges in syrup, 4 large eggs, ¾ cup canola or vegetable oil
- Evenly divide the batter between the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted near the center of a layer comes out clean.
- Remove the pans from the oven. Cool the layers in the pans for about 10 minutes. Remove the layers from the pans and cool completely on a wire rack.
Make the Frosting and Assemble the Cake:
- In a large bowl, combine the pudding, pineapple, and topping. Mix until well combined.3 ounces instant vanilla pudding mix, 20 ounces canned crushed pineapple, 8 ounces frozen whipped topping (Cool Whip)
- Spread the frosting between layers and on top and sides. Refrigerate finished cake for at least 3 hours before serving. Garnish with additional mandarin oranges if desired.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Love this cake. Easy and delicious. Thank you for the recipe
You’re very welcome! It really is so good, isn’t it?
I have a color additive allergy that usually prohibits me from remaking all of my favorite childhood deserts. Do you think If I homemade the yellow cake mix powder and whipped topping using Clearjel as well as instant pudding mix from “GLUTEN FREE PALACE”, this recipe would still taste good? I know when I tried the Jello brand color and sugar free along with angel food cake a couple years back, it was horrible! Looked great but tasted bad.
I’m sorry, Sarah, but I haven’t tested this recipe using the substitutions you mentioned so I simply don’t know how it would turn out.
This is a family favorite and so easy to prepare. Thank you for sharing so many wonderful recipes.
It’s my pleasure to share these delicious older recipes! Thank you for taking the time to leave a lovely comment.
Cake was very flat after baking. Could it be caused by mixing for 4 minutes?
It’s really hard to say without being in the kitchen with you. Some things that can cause a cake to be flat include (1) incorrect oven temperature, (2) incorrectly calibrated oven, (3) opening the oven door too soon, (4) using the wrong size pan. Another issue that has just come up in the last month or two is caused by Betty Crocker cake mixes reducing their package size to 13.25 ounces instead of the current standard of 15.25 ounces. They did this without letting consumers know – the new packages simply appeared on grocery store shelves without warning. I just learned about it last week.