Get ready to experience a beloved Southern classic that’s been gracing potlucks and family gatherings for generations. This Pig Pickin’ Cake, also known as Mandarin Orange Cake, combines bright citrus flavors with creamy frosting for an irresistibly light and refreshing dessert.
Despite its quirky name (which comes from its traditional appearance at pig roasts), this cake delivers pure sunshine in every bite with its fluffy orange-infused layers and dreamy pineapple-vanilla frosting.
Why You’ll Love This
- Simple pantry ingredients transform into an impressive dessert
- Light and fruity – perfect for spring and summer gatherings
- Make-ahead friendly – actually tastes better the next day
- No fancy decorating skills needed
- Travels well to potlucks and parties
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 can (11 oz) mandarin oranges with juice
- 1 container (8 oz) whipped topping
- 1 can (20 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix cake mix, eggs, oil, and mandarin oranges with juice until well combined.
- Pour batter evenly into prepared pans. Bake 25-30 minutes until done.
- Cool cakes completely on wire racks.
- Mix whipped topping, drained pineapple, dry pudding mix, and vanilla for frosting.
- Stack cake layers with frosting between and cover top and sides.
- Refrigerate at least 2 hours before serving.
Tips & Variations
- Don’t overmix the batter – stop when ingredients are just combined
- Substitute orange cake mix for extra citrus flavor
- Add coconut to the frosting for a tropical twist
- Use fresh oranges by substituting with 1 cup orange segments and 1/3 cup juice
- For easier spreading, let frosting sit at room temperature for 10 minutes
Serving Suggestions
Serve this refreshing cake well-chilled with a cup of coffee or hot tea. For an extra special presentation, garnish with additional mandarin orange segments or a sprinkle of toasted coconut just before serving.
Notes
- Keeps well refrigerated for up to 5 days
- Cake is done when a toothpick comes out clean
- Best served cold – keep refrigerated until ready to eat
FAQs
- Can I make this cake ahead of time? Yes! It actually tastes better after 24 hours in the refrigerator.
- Why is it called Pig Pickin’ Cake? The name comes from its popularity at Southern pig roasts (pig pickin’s).
- Can I freeze this cake? While best fresh, unfrosted layers can be frozen for up to 2 months.
- Can I use sugar-free pudding mix? Yes, sugar-free instant vanilla pudding works fine in the frosting.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 can (11 oz) mandarin oranges with juice
- 1 container (8 oz) whipped topping
- 1 can (20 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 teaspoon vanilla extract
Steps
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix cake mix, eggs, oil, and mandarin oranges with juice until well combined.
- Pour batter evenly into prepared pans. Bake 25-30 minutes until done.
- Cool cakes completely on wire racks.
- Mix whipped topping, drained pineapple, dry pudding mix, and vanilla for frosting.
- Stack cake layers with frosting between and cover top and sides.
- Refrigerate at least 2 hours before serving.
Notes
- Keeps well refrigerated for up to 5 days
- Cake is done when a toothpick comes out clean
- Best served cold - keep refrigerated until ready to eat
