Traditional Pig Pickin’ Cake
This Classic Pig Pickin’ Cake (also called Mandarin Orange Cake) is a beloved Southern dessert, perfect for barbecues and potlucks. It’s light, moist, and refreshingly fruity—a wonderful way to finish a hearty meal.
Classic Pig Pickin’ Cake
Ingredients
For the Cake
- Yellow cake mix – 1 box (15 1/4 oz)
- Eggs – 3
- Vegetable or canola oil – 1/3 cup
- Water – 1 cup
- Mandarin oranges, drained – 2 cans (11 oz each)
For the Frosting
- Crushed pineapple with juice – 1 can (20 oz)
- Frozen whipped topping, thawed – 1 package (16 oz)
- Instant vanilla pudding mix – 1 box (3 2/5 oz)
How to Make Classic Pig Pickin’ Cake
Step 1: Prep Oven and Pan
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray so the cake comes out easily.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, oil, and water. Beat until smooth. Gently fold in one can of drained mandarin oranges—these will break up and add little bursts of flavor throughout the cake.
Step 3: Bake and Cool
Pour the batter into the prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let the cake cool completely before frosting.
Step 4: Prepare the Frosting
In a large bowl, mix the instant vanilla pudding with the full 20 oz can of crushed pineapple (including the juice) until combined. Fold in the thawed whipped topping until the frosting is light and fluffy.
Step 5: Frost the Cake
Spread the pineapple-whipped topping evenly over the cooled cake. Decorate with the remaining can of drained mandarin oranges.
Step 6: Chill and Serve
Refrigerate the cake for at least 30 minutes before slicing. This helps the pudding set and allows the flavors to meld beautifully.
