Southern Pig Pickin’ Cake Recipe | Easy Mandarin Orange Cake
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Pig Pickin’ Cake is the kind of old-fashioned Southern dessert that never stays on the table for long. This easy pig pickin cake recipe combines a soft mandarin orange cake with a fluffy pineapple frosting for a chilled, light dessert that tastes like pure sunshine.
If you’ve never had Pig Pickin’ Cake before, don’t let the name fool you. There’s no pork in this cake at all. It’s a light, fruity, chilled mandarin orange dessert that’s often served after rich barbecue meals, especially at Southern gatherings, potlucks, and warm-weather parties. One bite in, and it makes perfect sense why this sunshine cake has been passed around for generations.
What makes this orange pineapple cake so awesome is how simple it is. The cake starts with a boxed mix, canned mandarin oranges, eggs, and oil, so the batter comes together in just a few minutes. Then everything gets topped with a creamy pineapple frosting cake topping made with Cool Whip, crushed pineapple, and instant vanilla pudding. It’s soft, fluffy, refreshing, and even better after some time in the fridge.
This is the kind of make-ahead cake that works for almost any occasion. You can bake it in a 9×13-inch pan for easy serving, or turn it into a layered mandarin orange cake for something a little more party-ready. Either way, it’s a low-effort, high-reward Southern dessert that tastes like summer.
Want to try some other traditional Southern cakes? Give our Hummingbird Cake, Sock It to Me Cake, and Coconut Cake recipes a try!
Ingredients You’ll Need
- Yellow or orange cake mix – This is the easy shortcut that gives you a soft, tender cake without a lot of measuring. Yellow cake mix gives a classic flavor, while orange cake mix boosts the citrus notes even more.
- Mandarin oranges – These bring sweet citrus flavor, moisture, and little bursts of fruit throughout the cake. Use the entire can, including the juice, so the batter stays soft and flavorful.
- Eggs – Eggs give the cake structure and help it bake up fluffy and stable, whether you make a sheet cake or a layer cake.
- Vegetable oil – Oil keeps the crumb moist and tender. It also helps this pig pickin cake recipe stay soft even after it’s been chilled.
- Cool Whip – This creates the light, airy base for the frosting. It keeps the topping fluffy instead of heavy, which is one of the things that makes this Southern dessert feel so refreshing.
- Crushed pineapple – Pineapple gives the frosting sweetness, texture, and that signature tropical flavor. Be sure to drain it really well so the frosting stays thick and spreadable.
- Instant vanilla pudding – This helps stabilize the frosting and adds extra vanilla flavor. It also thickens the topping so it holds up nicely on both a 9×13 cake and stacked round layers.
Step-by-Step Instructions
Step 1 – Prep the pan and oven. Preheat your oven to 350 degrees F. Line a 9×13-inch baking pan or three 8-inch round cake pans with parchment paper, then spray with non-stick spray. The parchment makes it much easier to lift the cake out cleanly or release the round layers without sticking.
Step 2 – Mix the cake batter. In the bowl of a stand mixer, combine the cake mix, mandarin oranges with their juice, eggs, and vegetable oil. Mix until everything is fully combined and the oranges are broken down into the batter. Don’t worry if you still see a few small bits of fruit. That’s exactly what gives this mandarin orange cake its signature texture and flavor.
Step 3 – Fill the pan. Pour the batter into your prepared 9×13-inch pan, or divide it evenly between the three round cake pans. If you’re making a layer cake, try to spread the batter as evenly as possible so the layers bake at the same rate.
Step 4 – Bake until set. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back gently when touched.
Step 5 – Cool completely. Remove the cake from the oven and let it cool completely before frosting. This part matters. If the cake is still warm, the frosting will slide right off and turn runny.
Step 6 – Make the frosting. In a large bowl, combine the Cool Whip, well-drained crushed pineapple, and instant vanilla pudding mix. Stir until the mixture is evenly blended and thick. Place it in the refrigerator while the cake finishes cooling so it stays cold and easy to spread.
This frosting is similar to traditional Southern fluff recipes like our Cranberry Fluff Salad and Watergate salad.
Step 7 – Frost the cake. Once the cake is completely cool, spread the frosting over the top if you made a 9×13 cake. If you made three round cakes, frost the first layer, add the second layer and another layer of frosting, then top with the final cake layer. Use the remaining frosting to cover the top and outside of the cake.
Step 8 – Chill before serving. Refrigerate the cake until you’re ready to serve. This orange pineapple cake is best cold, and the extra chill time helps all the flavors come together.
Expert Tips & Tricks
- Make it ahead if you can. This summer potluck dessert is even better after a few hours in the refrigerator because the citrus and pineapple flavors have time to settle in.
- Drain the pineapple really well. Extra liquid is the fastest way to end up with loose frosting that won’t hold its shape.
- Frost only after the cake is fully cool. A warm cake will melt the topping and make the layers slide.
Variations & Customizations
- Top with extra mandarin oranges. A few drained mandarin orange segments on top make it look extra pretty for Easter, spring brunch, or a shower dessert table.
- Make it a sheet cake. Use the 9×13-inch pan if you want the easiest version for potlucks, family dinners, or church gatherings.
- Turn it into a layer cake. Bake it in three round pans for a more classic party-style presentation.
- Use orange cake mix. If you want a stronger citrus flavor, orange cake mix works beautifully in place of yellow cake mix.
- Add chopped pecans. For a little crunch and a more old-school Southern feel, sprinkle chopped pecans over the top or fold a small amount into the frosting.
Serving Suggestions
Pig Pickin’ Cake is best served cold straight from the refrigerator. That cool, fluffy texture is part of what makes it such a great warm-weather dessert. If you’re planning a cookout menu, pair it with barbecue, burgers, pulled pork, baked beans, or any other savory summer meal that needs a sweet and refreshing finish.
For holidays and parties, this pineapple frosting cake also fits right in on a dessert table with other nostalgic favorites. It’s especially nice for Easter, Mother’s Day, baby showers, bridal showers, and backyard gatherings where you want something easy to slice and serve. If you’re carrying dessert to a party, the 9×13-inch version is the easiest option for transport.
A few extra garnish ideas can make it feel special without adding much work. Try topping it with chopped pecans, extra mandarin orange segments, a little toasted coconut, or even just a light dusting of orange zest right before serving.
Frequently Asked Questions (FAQs)
The cake is traditionally associated with Southern pig pickin’ gatherings, which are whole-hog barbecue events. Even though the name sounds unusual, the cake itself is a fruity, chilled dessert that’s often served after rich barbecue meals.
Nope, not at all. Despite the name, this is a mandarin orange dessert made with cake mix, mandarin oranges, pineapple, whipped topping, and pudding mix.
Yes, and that’s actually one of the best ways to serve it. The cake tastes even better after it has had time to chill, making it a great make-ahead cake for parties and potlucks.
Yes. A 9×13-inch pan is perfect if you want a simpler version that’s easy to frost, slice, and transport. Round pans are great when you want a more classic layer cake presentation.
Cool Whip gives the frosting its classic texture and stability, so it’s the easiest choice here. You can experiment with stabilized homemade whipped cream, but the topping may not hold as well for as long.
Either one works. Yellow cake mix gives the most traditional flavor, while orange cake mix gives the cake an even stronger citrus flavor.
You can freeze the unfrosted cake layers, tightly wrapped, for later. The fully frosted cake is best enjoyed fresh from the refrigerator because the whipped topping frosting can change texture after freezing and thawing.
Storage
Because of the whipped topping and pineapple frosting, Pig Pickin’ Cake should be stored in the refrigerator. Cover the cake tightly or transfer slices to an airtight container, then refrigerate for up to 4 days. The texture is best in the first couple of days, when the cake is still light and the frosting is fluffy.
If you want to prep ahead, you can bake the cake in advance, let it cool, and store it unfrosted until the next day. Then mix the frosting, assemble, and chill before serving. That’s a great option if you’re making this Southern dessert for a holiday or party and want to break up the work.
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Pig Pickin’ Cake
Ingredients
Cake:
- 1 box Yellow or Orange cake mix
- 11 ounces Mandarin Oranges, canned
- 4 large Eggs
- 1/4 cup Vegetable oil
Frosting:
- 16 ounces Cool Whip
- 16 ounces Crushed pineapple, drained
- 3.5 ounce Box of Instant Vanilla pudding
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 inch baking pan or 3 8-inch round cake pans with parchment paper and spray with non-stick spray.
- In the bowl of your mixer combine the cake mix, mandarin oranges (with the juice), eggs, and oil. Mix until combined.
- Pour the batter into the 9×13 inch baking pan OR divide equally between 3 8-inch round cake pans.
- Place in oven and bake for 25-30 minutes or until a toothpick stuck in the center comes out clean.
- Remove from oven and let cool completely.
- While the cake cools make the frosting. In a large bowl combine Cool Whip, crushed pineapple (well drained!), and 1 3.5 ounce box of instant vanilla pudding. Stir until well mixed. Place in refrigerator until cake is ready to frost.
- Once cake is fully cooled spread the frosting over the cake. If you made 3 round cakes you’ll frost the first round, then place the second round on top, add another layer of frosting and top with the final cake round. Use the remaining frosting to cover the entire outside of the cake.
- Refrigerate cake until ready to serve.
Nutrition
