Pig Pickin’ Cake
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 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!
Ingredient List
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- Yellow Cake Mix
- Canned Mandarin Oranges in Syrup
- Canola or Vegetable Oil
- Instant Vanilla Pudding Mix
- Crushed Pineapple
- Frozen Topping (Cool Whip)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
Can I use fresh mandarin oranges instead of canned?
For this recipe, you’ll need canned Mandarin oranges for both their texture and the juice in which they’re packed.
Can I substitute whipped cream for frozen whipped topping?
First, understand that whipped topping and whipped cream are two similar, yet very different things. Whipped topping has little to no dairy content–it’s primarily hydrogenated vegetable oil with water and sugar–while whipped cream is whipped heavy cream with sugar and vanilla flavoring. If you’d like to use whipping cream in the recipe, it must be stabilized to prevent it from deflating and becoming runny. The King Arthur Flour website has a great post on how to stabilize whipped cream.
Can I make Pig Pickin Cake in a 9×13 pan?
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.
Can I make the cake ahead of time?
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.
Recipe Tips
- The cake layers must be completely cooled before adding the frosting
- Toasted shredded coconut and extra mandarin orange segments (make sure they’re well drained!) make a pretty garnish for the top of the cake.
How I 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!
How I Store the Leftovers
Store any leftovers refrigerated in an airtight container for up to 4 days. It’s best served cold or slightly below room temperature.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Pig Pickin’ Cake
Ingredients
For the Layers:
- 15.25 ounces yellow cake mix
- 11 ounces canned mandarin oranges in syrup do not drain
- 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, and the oil. Mix at medium speed for four minutes.
- 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.
- 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.
Step-by-Step Photos and Instructions for Making Pig Pickin’ Cake
- Preheat the oven to 350 degrees and prepare three 8-inch cake pans by greasing and flouring them.
- In a large bowl or stand mixer, combine the cake mix, undrained mandarin oranges, and oil. Mix on medium speed for four minutes.
- 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.
- Allow the cake layers to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, mix together the instant vanilla pudding, crushed pineapple, and thawed frozen topping until well combined.
- Spread the frosting between the cool layers and on top and sides of the cake. Refrigerate for at least 3 hours before serving. Garnish with additional mandarin oranges if desired. Store covered in the refrigerator.
