Pig Pickin’ Cake is a classic Southern dessert that’s light, fruity, and perfect for potlucks, holidays, and family gatherings. Made with mandarin orange cake layers and topped with a fluffy pineapple whipped topping frosting, this easy vintage recipe delivers refreshing citrus flavor in every bite. Whether you're serving it at a summer barbecue, Easter celebration, or backyard cookout, Pig Pickin’ Cake is a crowd-pleasing dessert that’s simple to make and impossible to resist.
Pig Pickin’ Cake is always a favorite dessert to make when I need something easy, refreshing, and guaranteed to disappear quickly. I love how the sweet mandarin oranges and fluffy pineapple topping come together to create a light, fruity cake that feels perfect for any occasion. Whether I’m bringing it to a family gathering, potluck, or summer cookout, this classic Southern dessert never fails to earn rave reviews and requests for the recipe.
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Try some of our other favorite cakes, such as: Southern Hummingbird Cake, Strawberry Earthquake Cake, Oreo Dump Cake, or Pineapple Upside Down Cake.
Ingredients for Pig Pickin' Cake
- yellow cake mix
- eggs
- oil
- vanilla pudding
- whipped topping
- mandarin oranges
- crushed pineapple
FAQs
Pig Pickin' Cake is a classic Southern dessert made with a moist mandarin orange cake and a light, fluffy frosting made from whipped topping and crushed pineapple. It's often served at barbecues, potlucks, and family gatherings.
Store the cake covered in the refrigerator for up to 4 days. Because the frosting contains whipped topping and pineapple, it should remain chilled until serving.
Absolutely! A 9x13-inch pan is one of the easiest ways to make this cake and is perfect for potlucks and parties.
This cake pairs wonderfully with barbecue, grilled meats, picnic foods, and other Southern favorites. Its light citrus flavor makes it a refreshing finish to a hearty meal.
Pro Tips for the Best Pig Pickin' Cake
⭐ Drain the pineapple well. Too much liquid can make the frosting runny. If your crushed pineapple seems extra juicy, drain off a small amount before mixing it into the topping.
⭐ Chill before serving. For the best flavor and texture, refrigerate the cake for at least 4 hours, or overnight if possible. The flavors meld together beautifully as it chills.
⭐ Don't overmix the batter. Mix just until the ingredients are combined to keep the cake light and tender.
⭐ Use cold whipped topping. Slightly thawed whipped topping is easier to fold into the frosting while still maintaining its fluffy texture.
⭐ Add extra mandarin oranges. Fold a few chopped mandarin orange segments into the frosting for even more citrus flavor and bursts of fruit throughout the cake.
⭐ Make it a day ahead. Pig Pickin' Cake is one of those desserts that often tastes better the next day, making it perfect for parties and gatherings.
⭐ Toast coconut or pecans for garnish. A sprinkle of toasted coconut or chopped pecans adds delicious flavor, texture, and a beautiful finishing touch.
⭐ Keep it refrigerated. Since the frosting contains whipped topping and fruit, store leftovers in the refrigerator until you're ready to enjoy them.
⭐ Use a serrated knife for clean slices. Wiping the knife clean between cuts helps create neat, bakery-style slices.
⭐ Serve cold. This cake is at its most refreshing when served straight from the refrigerator, especially during warm-weather gatherings.
How to make Pig Pickin' Cake
- Preheat the oven to 350°F.
- Grease and flour two 8-inch round cake pans (or a 9x13" baking dish). You could also line the bottoms with parchment paper and spray with nonstick spray.
- In a large bowl, combine the cake mix, juice from mandarin oranges, eggs, and oil.
- Gently fold in mandarin oranges.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting: In a large bowl, mix the crushed pineapple (with its juice) and dry pudding mix until combined.
- Fold in the whipped topping until light and fluffy.
- Place one cake layer on a serving plate.
- Spread about one-third of the frosting over the top.
- Add the second cake layer. Frost the top and sides of the cake with the remaining frosting.
- Refrigerate for at least 4 hours, or overnight, before serving. Enjoy!
Pig Pickin' Cake
Ingredients
For the Cake
- 1 box 15.25 oz. yellow cake mix
- 1 can 11 oz. mandarin oranges, undrained
- 4 large eggs
- ½ cup canola/vegetable oil
For the Frosting
- 12 oz. whipped topping (Cool Whip)
- 1 can 20 oz. crushed pineapple, drained
- 1 box 3.4 oz. instant vanilla pudding mix
Instructions
Making the Cake
- Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans (or a 9x13" baking dish).
- Grease and flour two 8-inch round cake pans (or a 9x13" baking dish). You could also line the bottoms with parchment paper and spray with nonstick spray.
- In a large bowl, combine the cake mix, juice from mandarin oranges, eggs, and oil.
- Gently fold in mandarin oranges.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting: In a large bowl, mix the crushed pineapple (with its juice) and dry pudding mix until combined.
- Fold in the whipped topping until light and fluffy.
- Place one cake layer on a serving plate.
- Spread about one-third of the frosting over the top.
- Add the second cake layer. Frost the top and sides of the cake with the remaining frosting.
- Refrigerate for at least 4 hours, or overnight, before serving.
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