Pig Pickin Cake

Pig Pickin Cake is a light, sweet, and moist cake perfect for spring or summertime. This sunshine cake is studded with mandarin oranges and a creamy, fluffy vanilla pineapple frosting. Perfect for potlucks, family reunions, BBQs, and picnics.

This simple cake is a traditional dessert popular in the American South. It gets its unique name because it was commonly served at pig pickin’ events. It’s a traditional Southern barbecue with pig roasts. Yes, a whole pig is roasted to be enjoyed with family and friends. I have a friend here in Canada whose family has pig roasts every summer.

It’s a scrumptious fruity cake with a light and fluffy texture and the tropical flavors of mandarin oranges and pineapple. You don’t have to be from the South to enjoy it. Make this easy dessert any time your sweet tooth comes calling. No special occasion is required! Who knows, it may become your new favorite cake.

I remember the first time I tried Pig Pickin’ Cake—it was at a summer potluck when I was a kid. I didn’t know what it was called, but I went back for seconds (and maybe even thirds). It was cold from the fridge, fluffy as can be, and I was hooked from that first bite. Now, it’s one of those nostalgic recipes I always make to bring a little sunshine to the table.

Why You’ll Love This Recipe

• A Southern favorite: This classic cake is a must at pig pickins’, potlucks, and family get-togethers—it’s nostalgic and always a crowd-pleaser.
• Bright and fruity: The mandarin oranges and pineapple add a fresh, juicy flavor that keeps the cake light and not overly sweet.
• Super simple to make: Thanks to a boxed cake mix and Cool Whip, you don’t need to be a pro baker to pull this off.
• That dreamy frosting: Cool, creamy, and packed with pineapple and pudding—it’s the kind of frosting you’ll want to eat by the spoonful.
• Perfect make-ahead dessert: It needs a few hours to chill anyway, so it’s a great dessert to prep the day before your gathering.
• Looks as good as it tastes: With cherries and orange slices on top, it’s a showstopper on the dessert table.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Yellow cake mix: A simple boxed mix is all you need—look for one with pudding in the mix for an extra moist cake.
• Water: Room temperature water blends better and helps everything come together smoothly.
• Vegetable oil: This keeps the cake tender and moist—don’t swap it for butter, or you’ll lose that light texture.
• Eggs: Let them sit out for a few minutes before mixing; room temp eggs help your batter rise more evenly.
• Mandarin oranges: Drain them well, but don’t overdo it—you want a little juice for flavor. Set a few aside for a pretty garnish!
• Crushed pineapple: Make sure it’s drained so your frosting doesn’t get runny—but save a spoonful of the juice if you want an extra punch of pineapple flavor.
• Vanilla instant pudding mix: Adds a creamy, thick texture to the frosting and helps it set nicely in the fridge.
• Cool Whip: Thaw it in the fridge (not the counter!) for the fluffiest, most stable frosting. Try my homemade Cool Whip.
• Maraschino cherries: Totally optional, but they add a fun pop of color on top—perfect for parties.

How to Make This Pig Pickin Cake Recipe

• Step One: Preheat oven to 350°F. Grease two 8-inch round cake pans.
• Step Two: In a large bowl, add cake mix, water, vegetable oil, and eggs. Mix with a hand mixer or stand mixer until combined.
• Step Three: Stir in mandarin oranges, but set aside a few for garnish.

• Step Four: Pour batter evenly into the prepared cake pans.
• Step Five: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Step Six: Cool layers in pans for 10 minutes before removing them from the pan and cool them on wire racks until completely cooled.

• Step Seven: Combine the crushed pineapple with the vanilla instant pudding mix in a medium mixing bowl. Fold in whipped topping.

• Step Eight: Spread frosting on the first cooled cake. Add a second cake on top of the first cake and cover it with frosting, making sure to cover the top and sides of the cake.

• Step Nine: Garnish with maraschino cherries and mandarin oranges.
• Step Ten: Chill 4 hours before serving.

What to Serve with It

• BBQ classics: Think pulled pork, ribs, or smoked chicken. The cake’s citrusy sweetness is the perfect contrast to smoky, savory meats.
• Southern sides: Dishes like baked beans, coleslaw, mac and cheese, or cornbread pair beautifully with this Southern favorite.
• Grilled everything: From burgers to kebabs, if it’s coming off the grill, it’ll go great with this cake. Try my Burnt Ends and Burger Hobo Packets.
• Summer salads: A light pasta salad, potato salad, or cucumber and tomato salad keeps the meal fresh and balanced. Try my Ranch Potato Salad or Herb Potato Salad.
• Iced tea or lemonade: Keep the Southern vibes going with a tall glass of sweet tea or a big pitcher of lemonade to wash it all down. Try my Sparkling Grape Lemonade.

Variations and Substitutions

• Use white or vanilla cake mix: If you don’t have yellow cake mix, white or vanilla works just as well. It’ll still be moist and full of flavor.
• Add coconut: Stir some shredded coconut into the frosting or sprinkle it on top for a tropical twist.
• Swap Cool Whip: If you prefer homemade whipped cream, you can use that instead—just make sure it’s stabilized so it holds up in the fridge.
• Try different fruits: Mandarin oranges and pineapple are the classic combo, but you could experiment with diced peaches, berries or even fruit cocktail for a fun spin.
• Make it a poke cake: Bake the cake in a 9×13-inch pan, poke holes in it, and pour some reserved pineapple juice or orange juice over the top before adding the frosting. Extra juicy!
• Use a bundt pan: For a more elegant presentation, bake it in a bundt pan and frost just the top.
• Lighten it up: Use a light Cool Whip and sugar-free pudding mix to cut down on sugar.
• Boost the orange flavor: Want even more citrusy goodness? Add 1/4 teaspoon of orange extract or fresh orange zest to the cake batter. Mix in a package of orange Jello (just the powder—no need to prepare it) for an even bolder flavor. Garnish with orange slices on top for a pretty and flavorful finishing touch.
• Add some crunch: Stir a handful of chopped pecans or almonds into the cake batter for texture and nutty flavor. It adds a nice contrast to the soft, fruity cake.
• Change up the pudding flavor: Swap the vanilla pudding mix for cheesecake or white chocolate-flavored pudding for a richer, slightly different twist. Both pair beautifully with the fruit and add a creamy depth to the frosting.
• Try cream cheese frosting: For a richer, tangier twist, swap the whipped topping mixture for cream cheese frosting. It adds a decadent layer of flavor that pairs perfectly with the fruity cake—especially if you love that sweet-tart combo!

Storage Instructions

• Refrigerator: Since the frosting has whipped topping and pudding, this cake must be kept in the fridge. Store it in an airtight container or cover it tightly with plastic wrap. It’ll stay fresh for up to 4 days—if it lasts that long!
• Make ahead: This is a great make-ahead dessert. The flavors get even better after a few hours in the fridge. Just wait to add the garnish (cherries and orange slices) until right before serving so they stay fresh and pretty.
• Freezing: You can freeze it, but the texture of the whipped topping might change slightly once thawed. If you freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the fridge before serving.

Recipe Tips and Tricks

• Don’t overmix the batter: Mix until just combined to keep the cake light and fluffy. Overmixing can make it dense.
• Use a good quality cake mix: It makes a difference! I like Betty Crocker—it bakes up moist and flavorful every time.
• Drain the fruit, but not too much: A little juice from the mandarin oranges and pineapple adds extra flavor and moisture—but too much can make the cake or frosting watery.
• Only use crushed pineapple: Pineapple tidbits or chunks won’t blend smoothly into the frosting and can make it runny or lumpy. Crushed is the way to go!
• Cool completely before frosting: Make sure the cake layers are fully cooled before adding the frosting so it doesn’t melt or slide off.
• Chill before serving: Letting the cake chill for a few hours (or overnight) helps the flavors meld together and gives the frosting time to set.
• Use a serrated knife for slicing: This type of knife cuts through the soft cake and creamy frosting without squishing it.
• Decorate right before serving: Add the maraschino cherries and mandarin oranges just before serving so they stay bright and fresh.
• Make it ahead for parties: This is the ultimate make-ahead dessert—it actually tastes better the next day!

What is Pig Pickin Cake?

Pig Pickin’ Cake is a classic Southern dessert that’s as fun to eat as it is to say! It’s a light, fruity layer cake made with yellow cake mix, mandarin oranges, and a whipped pineapple frosting. It’s cool, creamy, and full of bright citrus flavor—perfect for warm-weather get-togethers or anytime you want a dessert that’s a little lighter than your typical frosted cake.

So, why the funny name? Traditionally, this cake was served at Southern pig roasts—aka “pig pickins’”—where a whole pig would be slow-roasted and guests would “pick” the meat off. This sweet, refreshing cake was the perfect way to end a rich, heavy meal, so it became a staple at these gatherings. Eventually, it just became known as “Pig Pickin’ Cake.”

You might also hear it called Mandarin Orange Cake, Pineapple Sunshine Cake, or Pig Lickin’ Cake, depending on your location. No matter what you call it, it’s always a crowd-pleaser!

Cake Recipes Made With Cake Mix

• Earthquake Cake
• Snickerdoodle Cake
• Fool’s Cake
• Cake Mix Coffee Cake

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