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Pig Pickin’ Cake is a beloved old-fashioned Southern dessert that disappears fast. This simple recipe pairs a tender mandarin orange cake with a light, fluffy pineapple frosting for a chilled, refreshing treat that tastes like summertime.
If you haven’t tried Pig Pickin’ Cake, don’t be misled by the name—there’s no pork involved. It’s a chilled mandarin orange cake commonly served after hearty barbecue meals at Southern gatherings, potlucks, and warm-weather parties. The combination of citrus cake and pineapple topping is bright and irresistible, which is why this dessert has stayed popular for generations.
The beauty of this orange pineapple cake is how easy it is to make. The batter uses a boxed cake mix combined with canned mandarin oranges, eggs, and oil, so it comes together quickly. The topping is a creamy pineapple frosting made with Cool Whip, well-drained crushed pineapple, and instant vanilla pudding. The result is soft, airy, and best served cold after a few hours in the refrigerator.
This is a great make-ahead dessert for almost any occasion. Bake it in a 9×13-inch pan for easy serving and transport, or bake in three 8-inch rounds for a layered presentation. Either way, it’s a low-effort, high-reward Southern dessert that brings a touch of sunshine to the table.
Want to try other classic Southern cakes? Try Hummingbird Cake, Sock It to Me Cake, or Coconut Cake for more nostalgic flavors.
Ingredients You’ll Need
- Yellow or orange cake mix – A boxed mix simplifies the process and yields a soft, tender cake. Yellow offers a classic base; orange intensifies the citrus flavor.
- Mandarin oranges – Canned mandarins add sweet citrus flavor and pockets of fruit throughout the cake. Use the whole can, including the juice, to keep the batter moist.
- Eggs – Eggs provide structure and help the cake rise and hold together, whether baked as a sheet or layers.
- Vegetable oil – Oil keeps the crumb moist and tender and helps the cake stay soft after chilling.
- Cool Whip – This creates the light, airy base for the frosting and keeps the topping fluffy and easy to spread.
- Crushed pineapple – Adds sweetness, texture, and tropical flavor to the frosting. Drain it well so the topping remains thick.
- Instant vanilla pudding – Stabilizes the frosting, adds vanilla flavor, and thickens the topping so it holds up on both sheet and layer cakes.
Step-by-Step Instructions
Step 1 – Prep the pan and oven. Preheat the oven to 350°F. Line a 9×13-inch baking pan or three 8-inch round pans with parchment paper and spray with non-stick spray. Parchment helps remove the cake cleanly.
Step 2 – Mix the cake batter. In a mixer bowl combine the cake mix, mandarin oranges with their juice, eggs, and vegetable oil. Mix until combined and the oranges are broken into the batter. Small bits of fruit are fine and add texture.
Step 3 – Fill the pan. Pour the batter into the prepared 9×13-inch pan, or divide evenly among three round pans. For layered cakes, spread the batter evenly so layers bake uniformly.
Step 4 – Bake until set. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and spring back slightly when touched.
Step 5 – Cool completely. Let the cake cool completely before frosting. If the cake is warm, the topping will slide and become runny.
Step 6 – Make the frosting. In a large bowl combine Cool Whip, well-drained crushed pineapple, and instant vanilla pudding mix. Stir until evenly blended and thick. Chill the frosting until the cake is ready.
This frosting is similar to classic Southern fluff salads like Cranberry Fluff and Watergate Salad.
Step 7 – Frost the cake. When the cake is fully cooled, spread the frosting over the top of a 9×13 cake. For layers, frost the first round, place the next, add frosting, and repeat, using the remaining frosting to cover the outside.
Step 8 – Chill before serving. Refrigerate the cake until ready to serve. Chilling helps the flavors meld and keeps the texture light and refreshing.
Expert Tips & Tricks
- Make it ahead. This cake is even better after a few hours in the refrigerator, allowing the citrus and pineapple flavors to meld.
- Drain the pineapple thoroughly. Excess juice will thin the frosting and make it runny.
- Frost only when cool. Ensure the cake is completely cool before spreading the topping to prevent sliding layers.
Variations & Customizations
- Top with extra mandarins. Arrange drained mandarin segments on top for an elegant finish for holidays or showers.
- Make it a sheet cake. The 9×13 pan is easiest for potlucks, family meals, or church events.
- Turn it into a layer cake. Bake in three round pans for a traditional layered presentation.
- Use orange cake mix. Swap in orange mix for a more pronounced citrus flavor.
- Add chopped pecans. Fold a small amount into the frosting or sprinkle on top for crunch and a classic Southern touch.
Serving Suggestions
Serve Pig Pickin’ Cake cold from the refrigerator to enjoy its light, fluffy texture. It pairs well with barbecue, burgers, pulled pork, baked beans, and other savory summer dishes as a sweet, refreshing finish.
For parties and holidays, it fits nicely on a dessert table alongside nostalgic favorites. It’s ideal for Easter, Mother’s Day, baby or bridal showers, and backyard gatherings where you want an easy-to-slice dessert. The 9×13 version is the most convenient for transport.
A few simple garnishes can elevate the presentation: chopped pecans, extra mandarin segments, a sprinkle of toasted coconut, or a light dusting of orange zest just before serving.
Frequently Asked Questions (FAQs)
The name comes from Southern pig pickin’ gatherings—whole-hog barbecues—where this chilled dessert is commonly served after rich, savory meals.
No. Despite the name, this cake is made with cake mix, mandarin oranges, pineapple, whipped topping, and pudding mix.
Yes. Making it ahead improves the flavor and texture, making it an excellent make-ahead dessert for events.
Absolutely. A 9×13 pan is simpler to frost, slice, and transport. Round pans are best for a layered presentation.
Cool Whip provides the classic texture and stability for this topping. You can try stabilized homemade whipped cream, but it may not hold as long.
Either works. Yellow mix offers a traditional base, while orange mix gives a brighter citrus punch.
You can freeze unfrosted cake layers, tightly wrapped. A fully frosted cake may change texture after freezing and thawing, so it’s best enjoyed chilled from the fridge.
Storage
Store Pig Pickin’ Cake in the refrigerator because of the whipped topping and pineapple. Cover tightly or transfer slices to an airtight container and refrigerate up to 4 days. The cake is best in the first couple of days when the frosting is at its lightest and fluffiest.
If you prefer to prep ahead, bake the cake and let it cool, then store the unfrosted layers overnight. Mix the frosting and assemble the next day, then chill before serving for easier transport and fresher texture.
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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
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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.
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In the bowl of your mixer combine the cake mix, mandarin oranges (with the juice), eggs, and oil. Mix until combined.
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Pour the batter into the 9×13 inch baking pan OR divide equally between 3 8-inch round cake pans.
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Place in oven and bake for 25-30 minutes or until a toothpick stuck in the center comes out clean.
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Remove from oven and let cool completely.
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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.
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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.
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Refrigerate cake until ready to serve.
Nutrition
