Classic Pig Pickin’ Cake
If you grew up in the South, chances are you’ve had a slice of Pig Pickin’ Cake at nearly every church potluck, birthday party, and summer cookout.
For me, it was always there when I was a child in Georgia—bright, sunny, and deliciously refreshing.
Now that I live in Pennsylvania, I don’t see it nearly as often, but making it always brings back those sweet memories of home.
This cake is a true Southern classic: soft yellow cake infused with juicy mandarin oranges, topped with a luscious pineapple-pudding whipped frosting.
Light, fruity, and cheerful, it’s the kind of dessert that always disappears quickly at gatherings.
Why This Recipe Works
Moist & Flavorful Cake – The mandarin oranges baked right into the cake give it extra tenderness and a subtle citrus flavor that pairs beautifully with the frosting.
Light & Creamy Topping – Instead of heavy buttercream, the frosting is made with crushed pineapple, instant pudding, and whipped topping, making it airy, refreshing, and not overly sweet.
Feeds a Crowd – Baked in a 9×13 pan, this cake is perfect for sharing at potlucks, picnics, or family celebrations.
Make-Ahead Friendly – The cake tastes even better chilled, so you can prepare it a day ahead, and it only gets more flavorful as it sits.
Ingredients
Cake
1 (15.25 oz) box yellow cake mix
3 eggs
⅓ cup vegetable or canola oil
1 cup water
2 (11 oz) cans mandarin oranges, drained
Topping
1 (20 oz) can crushed pineapple with juices
1 (16 oz) package frozen whipped topping, thawed
1 (3.4 oz) box instant vanilla pudding mix
Instructions
Preheat Oven & Prep Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Cake Batter
In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Drain one can of mandarin oranges and add them to the batter. Beat until the oranges break down and the mixture is well blended.
Bake Cake
Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Make Topping
In a large bowl, stir together the instant vanilla pudding mix and the crushed pineapple with its juices. Gently fold in the thawed whipped topping until fluffy and smooth.
Frost & Garnish
Spread the pineapple topping evenly over the cooled cake. Drain the second can of mandarin oranges and decorate the top with the slices.
Chill
Refrigerate the cake for at least 30 minutes before serving so the frosting can set.
Tips & Tricks for Success
For Extra Citrus Flavor: Replace the water in the cake mix with the juice from the canned mandarin oranges.
Make It Pretty: Garnish with maraschino cherries or shredded coconut for a festive touch.
Lighter Option: Use sugar-free pudding and light whipped topping if you’d like to cut back on sweetness without losing flavor.
Storage: Keep leftovers covered in the fridge for up to 4 days. The cake actually tastes better after sitting overnight.
Serving Suggestions
Pig Pickin’ Cake is best served cold, straight from the fridge. It pairs perfectly with summer BBQ, fried chicken, or alongside other potluck classics like potato salad and deviled eggs.
If you’re serving at a party, cut it into squares and top each piece with a mandarin slice for a picture-perfect presentation.
⏱ Prep Time: 15 minutes
⏱ Cook Time: 30–35 minutes
⏱ Chill Time: 30 minutes
🍰 Total Time: ~1 hour 20 minutes
👩🍳 Servings: 12–15