This Classic Pig Pickin’ Cake is a beloved Southern tradition—light, fruity, and irresistibly refreshing. Originally served at pig pickin’ barbecues, this dessert quickly became a potluck and picnic favorite because it’s simple to make, feeds a crowd, and tastes like sunshine on a plate.
A moist yellow cake studded with mandarin oranges is topped with a fluffy pineapple whipped cream frosting, creating a dessert that’s bright, cool, and perfect for warm-weather gatherings.
🥄 Ingredients
For the Cake
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 can (11 oz) mandarin oranges, undrained
For the Frosting
- 1 container (8 oz) whipped topping (Cool Whip or similar)
- 1 can (20 oz) crushed pineapple, drained
- 1 box (3.4 oz) instant vanilla pudding mix
👩🍳 Instructions
1. Make the Cake
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, eggs, oil, and mandarin oranges with their juice until smooth.
- Pour the batter into the prepared baking dish.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before adding the frosting.
2. Prepare the Frosting
- In a mixing bowl, combine the whipped topping, drained crushed pineapple, and pudding mix.
- Stir until smooth, thickened, and creamy.
3. Frost the Cake
Spread the pineapple whipped frosting evenly over the cooled cake.
Refrigerate for at least 1 hour before serving so the flavors can meld and the topping can set.
🍍 Serving Suggestions
- Garnish with extra mandarin orange slices or pineapple tidbits.
- For a layered version, bake the cake in two round pans and frost between the layers.
- Serve chilled — this cake tastes best when cold and refreshing.
🧊 Storage
- Store covered in the refrigerator for up to 4 days.
- Even better the next day after chilling overnight!
- Not recommended for freezing (whipped topping may separate).
