Pig Pickin Cake is a cool, fluffy two-layer cake with mandarin oranges in the yellow cake and crushed pineapple in the creamy topping. The name comes from its place at Southern pig pickin’ gatherings, but it fits just as well at a summer potluck or family dinner. The citrus keeps the cake bright, while the pudding and whipped topping make a soft frosting that spreads between the layers and over the outside.
This version uses a boxed yellow cake mix and a short ingredient list. The part to plan for is the chill: after you frost the cake, it needs at least four hours in the refrigerator before slicing. That time helps the pineapple topping settle and makes the two layers easier to serve.
Why This Cake Is Easy to Share
- Two familiar flavors: mandarin orange pieces bake into the cake, while pineapple stays in the cool whipped frosting.
- A simple cake mix base: the oranges and their reserved juice bring moisture and citrus flavor to a standard yellow mix.
- No cooked frosting: dry vanilla pudding thickens the undrained pineapple before the whipped topping is folded in.
- Make-ahead friendly: the required refrigerator time makes it convenient to assemble the cake the day before a gathering.
Ingredients and Helpful Notes
The full amounts are in the recipe card below. Check these details before mixing, because the fruit juices are used in different ways:
- Yellow cake mix: use one 15.25-ounce box. The recipe uses the cake mix powder with its own eggs, oil, oranges, and reserved juice rather than the directions printed on the box.
- Mandarin oranges: lightly drain the 11-ounce can and reserve ½ cup of the juice for the batter. The orange segments go into the mixing bowl too; the mixer will break them into smaller pieces.
- Oil and eggs: ½ cup vegetable oil and four large eggs help the two cake layers bake up tender. Room-temperature eggs blend into the batter more easily.
- Crushed pineapple: use the entire 20-ounce can with its juice for the frosting. Do not drain it, because that liquid works with the dry pudding mix to thicken the topping.
- Instant vanilla pudding and whipped topping: use the 3.4-ounce pudding mix as dry powder, then gently fold in a fully thawed 16-ounce container of whipped topping. Do not prepare the pudding with milk first.
How to Make Pig Pickin Cake
1. Prepare two pans. Heat the oven to 350°F. Grease and lightly flour two 8-inch or 9-inch round cake pans. Use pans of the same size so the layers bake and stack evenly.
2. Mix the orange cake batter. Combine the yellow cake mix, vegetable oil, eggs, mandarin orange segments, and ½ cup reserved orange juice in a large bowl. Beat on medium speed for about two minutes. The oranges will break into small pieces; that is what gives the cake little bursts of citrus throughout the crumb.
3. Divide and bake. Spoon the batter evenly into the two prepared pans. Bake for 22 to 28 minutes, until a toothpick inserted near the center comes out clean. Begin checking near the shorter end of the range, especially if you use 9-inch pans.
4. Cool the layers completely. Let them stand in their pans for 10 minutes, then turn them onto wire racks. Wait until they reach room temperature before adding any frosting. The whipped topping will soften and slide on a warm cake, so this pause is worth it.
5. Make the pineapple frosting. Stir the undrained crushed pineapple and dry instant vanilla pudding mix together until the mixture thickens. Fold in the completely thawed whipped topping gently with a spatula, keeping the frosting airy. You should see pineapple pieces distributed through it.
6. Stack and frost. Place one cooled cake layer on a serving plate. Spread an even layer of the pineapple mixture over it.
Set the second cake layer on top, then use the remaining pineapple frosting on the top and sides. Optional mandarin segments can go on top just before serving.
7. Chill before slicing. Refrigerate the assembled cake for at least four hours; overnight is even better for a neater slice. Keep it covered once the frosting has set so it does not pick up refrigerator odors.
Tips for a Neat, Fluffy Cake
Measure the orange juice you reserved instead of pouring all the liquid from the can into the batter. The cake already has fruit and oil, and extra liquid can affect how the layers set. If a few orange pieces stay larger after mixing, that is fine; they will make soft pockets in the finished cake.
Give the pudding and pineapple a good stir before the whipped topping goes in. The mixture should begin to thicken, which helps the frosting hold between the layers. Once the whipped topping is added, fold rather than beating it hard. A soft, lightly textured finish suits this cake.
If the layers have a slight dome, put the flatter side up when stacking or trim a small amount after they have cooled. The chilled frosting will help hold the layers in place, but a level base makes assembly easier.
Serving and Storing
Serve Pig Pickin Cake cold from the refrigerator. It is especially welcome after a hearty meal because the citrus and pineapple topping feel light and refreshing. Add a few mandarin segments on top if you like; chopped toasted pecans are another garnish listed in the card, but they are optional.
Because the topping contains thawed whipped topping and fruit, keep the cake covered in the refrigerator. It is at its best within about three days. Return leftover slices to the fridge promptly and use a sharp knife wiped between cuts for tidy servings.
Frequently Asked Questions
Do I drain the pineapple?
No. The full can of crushed pineapple and its juice goes into the frosting with the dry instant pudding mix. The mandarins are handled differently: lightly drain them and reserve the measured juice for the cake batter.
Can I make the cake the day before?
Yes. Assemble it, then refrigerate overnight. The recipe already calls for at least four hours of chilling, so a day-ahead schedule works well.
Is the vanilla pudding prepared first?
No. Add the dry instant pudding powder directly to the undrained pineapple. Once thickened, fold in the thawed whipped topping.
For another chilled fruit dessert, see our 3-Ingredient Pineapple Fluff Pie. If you want a simple baked cake, try Cinnamon Apple Cake.
Pig Pickin Cake Recipe
Use the card for the complete ingredient measurements, bake time, and assembly instructions.
Pig Pickin’ Cake
Ingredients
- For the Cake:
- 1 15.25 oz box yellow cake mix
- 1 11 oz can mandarin oranges, lightly drained (reserve ½ cup of the juice)
- ½ cup reserved mandarin orange juice
- ½ cup vegetable oil
- 4 large eggs room temperature
- For the Pineapple Whipped Frosting:
- 1 20 oz can crushed pineapple, undrained (keep all the juices)
- 1 3.4 oz box instant vanilla pudding mix (dry powder only)
- 1 16 oz container frozen whipped topping, completely thawed
- Optional garnish: Extra mandarin orange slices or chopped toasted pecans
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch or 9-inch round cake pans.
- Mix Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, mandarin oranges, and ½ cup of the reserved orange juice. Beat with an electric mixer on medium speed for 2 minutes until the oranges break into small pieces and the batter is well combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely to room temperature.
- Make Frosting: In a large bowl, mix the undrained crushed pineapple and the dry instant vanilla pudding mix until fully combined and thickened. Gently fold in the thawed whipped topping until smooth.
- Assemble: Place one cooled cake layer on a serving plate and spread an even layer of frosting over the top. Add the second cake layer and use the remaining frosting to cover the top and sides of the entire cake.
- Chill: Refrigerate the assembled cake for at least 4 hours (overnight is highly recommended) before slicing and serving.