If you’ve ever been to a Southern gathering or summer potluck, there’s a good chance you’ve encountered this charming dessert—and once you’ve tried it, you’ll never forget it! The Classic Pig Pickin’ Cake Recipe brings together sweet mandarin oranges, tangy pineapple, and a pillow-soft cake covered in a creamy whipped topping. It’s the kind of sunshine-filled treat that gets people talking, and it’s as easy to whip up as it is delightful to share. Whether you’re looking for a nostalgic taste of the South or an irresistible, fuss-free dessert that always disappears fast, this recipe fits the bill beautifully.
Ingredients You’ll Need
Ingredients You’ll Need
This cake might taste like something from a bakery, but each ingredient is straightforward and has a special job to do. From juicy canned fruits that add moisture and brightness, to instant pudding mix that transforms the frosting into a dreamy cloud, you’ll appreciate how simple but purposeful each piece of the puzzle truly is.
- Yellow cake mix: The trusty backbone that gives the cake its golden color and tender crumb without any hassle.
- Large eggs: Four eggs create richness and help the cake rise to soft, fluffy perfection.
- Vegetable oil: Keeps everything tender and moist, no dry bites here!
- Canned mandarin oranges (with juice): The juice and fruit add gentle sweetness and a pretty flecked texture throughout the cake.
- Canned crushed pineapple (drained): Bursts of tropical flavor that balance the sweetness of the oranges and enhance the creamy topping.
- Instant vanilla pudding mix: Transforms the whipped topping into a luscious, stable frosting with a hint of vanilla.
- Whipped topping (like Cool Whip): Makes the frosting velvety and light, perfect for layering or slathering on top.
- Extra mandarin orange segments (optional): For a bright and festive final touch atop the finished cake.
How to Make Classic Pig Pickin’ Cake Recipe
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or if you prefer, a single 9×13-inch baking dish. Lining your pans ensures the cake turns out cleanly and bakes evenly, making assembly a breeze later.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the entire can of mandarin oranges with their juice. Beat with an electric mixer on medium speed for about 2 to 3 minutes, until the mixture becomes light and fluffy and the oranges have broken down into little golden bursts throughout the batter. This step is where all that citrusy magic gets started!
Step 3: Bake the Cake
Pour the fluffy batter evenly into your prepared pans. Slide them onto the center rack of your preheated oven and bake for about 25 to 30 minutes. Keep an eye on things—you’re looking for a cake that’s golden on top and passes the toothpick test: a clean toothpick inserted into the center should come out batter-free. Cool the cakes completely in their pans on a wire rack.
Step 4: Make the Frosting
While the cakes are cooling, create the frosting by combining the drained crushed pineapple with the instant vanilla pudding mix in a medium bowl. Once mixed, gently fold in the whipped topping. The result is a sunny, cloud-like frosting that you’ll want to eat by the spoonful!
Step 5: Assemble and Frost
If you baked two rounds, carefully remove them from their pans. Layer one cake with a generous helping of pineapple frosting, then place the second cake on top and cover the whole thing, top and sides, with more frosting. If using a sheet pan, just spread the frosting right over the cooled cake. Finish with extra mandarin orange segments for a show-stopping presentation. Don’t forget to chill your Classic Pig Pickin’ Cake Recipe for at least an hour—it truly tastes best served cold!
How to Serve Classic Pig Pickin’ Cake Recipe
Garnishes
The simplest touch is a ring of extra mandarin orange segments on top, which not only adds bright color but signals that this cake is bursting with real citrus flavor. If you’re feeling fancy, a sprinkle of freshly grated orange zest or even shredded coconut can add extra flair and fragrance.
Side Dishes
This Southern classic really shines all on its own, but if you want to put together a full dessert spread, try pairing slices with a bowl of fresh berries or a scoop of vanilla ice cream. The creamy, fruity cake plays beautifully off tart or rich flavors, making it a lovely contrast to other sweets.
Creative Ways to Present
For potlucks, cut your Classic Pig Pickin’ Cake Recipe into neat squares straight from the pan for easy serving. Hosting a party? Layer cubes of cake and frosting with fruit in parfait glasses for a playful trifle-style dessert. Or bake the batter in cupcake liners for single-serve treats with a dollop of that luscious frosting on top!
Make Ahead and Storage
Storing Leftovers
Your frosted cake should always be stored in the refrigerator, covered with plastic wrap or in a cake keeper. The cold helps keep the whipped topping stabilized and the flavors meld together even more, making leftovers taste just as divine the next day.
Freezing
If you won’t finish the cake within a few days, you can freeze individual slices (or the whole cake) tightly wrapped in plastic and aluminum foil. Thaw overnight in the refrigerator before serving. The texture of the cake and frosting holds up surprisingly well after freezing, making it a handy make-ahead dessert.
Reheating
No reheating needed—this cake is meant to be enjoyed cold, straight from the fridge! In fact, the flavors and texture actually improve after a good chill, so resist the urge to warm it up. Just take it out a few minutes before serving if you like it closer to room temperature.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Whipped cream made from scratch adds a wonderfully rich and natural flavor. Just make sure to whip it until stiff peaks form and use the same amount as you would with the tubbed version. If you want extra stability for your Classic Pig Pickin’ Cake Recipe, add a spoonful of instant pudding or a little powdered sugar to your homemade whipped cream.
Is it okay to use fresh mandarin oranges instead of canned?
You can, but keep in mind that the canned variety adds both juice and convenience. If you go fresh, you’ll need to supplement with some orange juice to keep the batter moist, and peel away all membranes for the best texture.
Can I make this cake gluten free?
Yes! Simply substitute your favorite gluten-free yellow cake mix for the regular one. Be sure to check that your instant pudding and whipped topping are gluten-free as well, and follow the recipe instructions as written.
Does this cake need to be refrigerated?
Yes, due to the whipped topping and fruit in the frosting, refrigeration is a must. Keeping it cold not only preserves the cake but also enhances its refreshing texture and overall flavor.
How far in advance can I assemble Classic Pig Pickin’ Cake Recipe?
This dessert is a great make-ahead option! You can assemble it a day in advance, allowing the flavors to meld and the frosting to set perfectly. Just garnish with extra fruit shortly before serving for the best look.
Final Thoughts
I can’t tell you how many times the Classic Pig Pickin’ Cake Recipe has stolen the spotlight at my family’s gatherings—it’s that irresistible! There’s something so celebratory about the bright citrus, the creamy topping, and how easy it is to make and share. If you’re in the mood for a dessert that’s sunshine in cake form, don’t hesitate: whip up this classic, and watch everyone come back for seconds!
Print
Classic Pig Pickin’ Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Classic Pig Pickin’ Cake recipe is a beloved Southern dessert featuring moist yellow cake infused with mandarin oranges and topped with a creamy pineapple frosting. Perfect for potlucks and gatherings!
Ingredients
Cake:
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (11 oz) can mandarin oranges (with juice)
Frosting:
- 1 (20 oz) can crushed pineapple (drained)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Extra mandarin orange segments for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix batter: Combine cake mix, eggs, oil, and mandarin oranges; beat until fluffy.
- Bake: Pour batter into pans and bake for 25–30 minutes; let cool.
- Make frosting: Mix drained pineapple with pudding mix, then fold in whipped topping.
- Frost cake: Spread frosting on cooled cakes and garnish with orange segments.
- Chill: Refrigerate the cake for at least 1 hour before serving.
Notes
- This cake tastes best when chilled and can be made a day ahead.
- Enhance the citrus flavor by adding orange zest to the batter.
- Homemade whipped cream can be used instead of Cool Whip.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 290 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
