Servings: 12–15
Prep Time: 10 minutes
Bake Time: 30–35 minutes
Chill Time: 30 minutes
Total Time: ~1 hour 15 minutes
Quick Description
Classic Pig Pickin’ Cake is a beloved Southern dessert known for its bright citrus flavor and light, fluffy texture. Made with mandarin oranges baked directly into a moist yellow cake and topped with a creamy pineapple pudding frosting, this easy dessert is refreshing, sweet, and perfect for gatherings, potlucks, and summer barbecues.
Ingredients
Cake
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- ⅓ cup vegetable or canola oil
- 1 cup water
- 1 (11 oz) can mandarin oranges, drained
Topping / Frosting
- 1 (20 oz) can crushed pineapple with juice
- 1 (16 oz) frozen whipped topping, thawed
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (11 oz) can mandarin oranges (for topping)
Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2. Make the Cake Batter
In a large bowl, combine:
- cake mix
- eggs
- oil
- water
Beat until smooth.
Add 1 can of mandarin oranges and mix again until the oranges break up slightly and blend into the batter.
3. Bake the Cake
Pour the batter into the prepared baking dish.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before adding the topping.
4. Prepare the Frosting
In a large bowl, mix together:
- crushed pineapple (with juice)
- instant vanilla pudding mix
Stir until well combined.
Gently fold in the thawed whipped topping until smooth and creamy.
5. Frost the Cake
Spread the pineapple frosting evenly over the cooled cake.
Top with the remaining mandarin oranges.
6. Chill Before Serving
Refrigerate the cake for at least 30 minutes before serving so the topping can set.
Tips & Variations
Extra Citrus Flavor:
Add a teaspoon of orange zest to the batter.
Lighter Version:
Use light whipped topping.
Decorative Finish:
Add toasted coconut flakes on top.
Make Ahead:
This cake tastes even better the next day after chilling overnight.
