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 topped with a creamy and 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 actual 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 required! Who knows it may become your new favorite cake.

 If you’re looking for a unique and delicious cake that will impress your guests, look no further than Pig Pickin’ Cake.

Why You’l Love Pig Pickin’ Cake

• Layer cake with lots of fruity tropical flavor and sweetness
• Made with a boxed cake mix
• Traditional southern dessert served at whole pig roasts
• Easy cake that is quick to prepare
• Made with pantry ingredients
• Super moist with a dreamy frosting
• Perfect summer dessert

Ingredients

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

• Box of yellow cake mix
• Water
• Vegetable oil
• Large eggs
• Can of mandarin oranges (drain the mandarin orange juice in the can)
• Can of crushed pineapple (drain the pineapple juice in the can)
• Vanilla instant pudding mix (don’t make the pudding, just use the mix in the box)
• Frozen whipped topping (thawed) – Try my homemade Cool Whip.
• Maraschino cherries

How to Make Pig Pickin Cake Recipe

• Step One: Preheat oven to 350°F. Grease two 8-inch cake pans. 
• Step Two: In a large mixing bowl, add cake mix, water, vegetable oil, and eggs. Mix with a hand 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 from the pan and cool on racks until completely cooled.
• Step Seven: In a medium mixing bowl, combine the crushed pineapple with the vanilla pudding mix. Fold in whipped topping.
• Step Eight: Spread frosting on the first cake. Add second cake on top of the first cake and cover with frosting, making sure to cover the sides and top. 
• Step Nine: Garnish with maraschino cherries and mandarin oranges. 
• Step Ten: Chill 4 hours before serving.

Equipment Needed

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• Large bowl
• Electric mixer
• Wire rack
• Round cake pans (8 inch pan)

What to Serve with Mandarin Orange Cake

• Summer salads like coleslaw and potato salad. Try my Ranch Potato Salad or Herb Potato Salad.
• Grilled meats. Try my Burnt Ends and Burger Hobo Packets.
• Ice cream. I love mine with homemade vanilla ice cream.
• Fresh fruit. Try my Rainbow Fruit Salad or fresh pineapple, berries and mandarin oranges.
• Lemonade. Try my Sparkling Grape Lemonade.

Variations and Substitutions

• Garnish with orange slices,
• Add 1/4 teaspoon of orange extract or orange zest to the cake batter for extra orange flavor.
• Experiment with different cake mixes. You could try lemon, orange or white cake mix instead of yellow cake mix.
• Substitute the mandarin oranges and pineapple with other canned or fresh fruits.  Try peaches, strawberries, raspberries or blueberries.
• For a stronger orange taste, use a package of orange jello to the cake batter.
• Add chopped nuts like pecans or almonds to the cake batter.
• Use a cheesecake or white chocolate dry pudding mix instead of vanilla.
• ​Use a cream cheese frosting instead of the whipped cream topping. 
• Add shredded sweetened coconut to the cake layers and on top of the whipped topping for extra tropical flavor.

Storage Instructions

Cover leftovers in plastic wrap or in an airtight container and refrigerate for up to 3 days. 

Can I Freeze?

Yes, you can freeze Pig Pickin Cake. Make sure it’s wrapped tightly in plastic wrap and place in a freezer safe container or freezer bag. Freeze for up to 3 months.

When you’re ready to serve, thaw overnight in the fridge or let it sit at room temperature for a few hours.

Recipe Tips

• Use a good quality cake mix. I like Betty Crocker box cake mix.
• Don’t use pineapple tidbits or chunks in the frosting. It needs to be crushed pineapple or it will not work the same.
• Don’t forget to drain the canned fruit. Your cake will be wet and soggy if the cans of mandarin oranges and pineapples are not drained. Add only the fruit and not the liquid in the can!
• Don’t overmix the batter. Overmixing any cake batter can cause the cake to become tough and dense. Just mix enough until the ingredients are combined.
• Let the cake cool completely before assembling the layers and frosting. If the cake is still warm, the whipped topping frosting will melt and make it soggy.
• Chill the cake before serving. I chill mine for 4 hours to allow the flavors to mingle together and the frosting to set. If you’re in a rush, the absolute minimum chill time is 1 hour.
• Make ahead. You can make this cake ahead of time and store in the fridge for up to 3 days.

FAQ

Cake Mix Recipes

• Cake Mix Cobbler
• Fool’s Cake
• Earthquake Cake
• Caramel Apple Dump Cake
• Tornado Cake

You’ll also like this Pineapple Cake.

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