Pig Pickin' Cake

4.60 from 5 votes

This classic Southern dessert is an easy, semi-homemade recipe with boxed cake mix, mandarin oranges, and a fluffy pineapple frosting.

Course Dessert

Cuisine American

Keyword mandarin orange cake, orange cake, pig pickin cake, pineapple cake

Prep Time 10

Cook Time 30

Cooling Time 2

Total Time 40

Servings slices

Calories 330kcal

Author Blair Lonergan

1 (15.25 oz) box yellow cake mix
4 eggs
1 cup vegetable oil
1 (15 oz) can mandarin oranges in syrup, NOT drained (plus extra for garnish, if desired)
1 (8 oz) container frozen whipped topping, thawed (such as Cool Whip)
1 (3.4 oz) box vanilla instant pudding mix (just the dry mix…do not prepare the pudding)
1 (20 oz) can crushed pineapple, well drained

Preheat oven to 350° F. Spray a 13 x 9-inch cake pan (or two 8-inch round cake pans) with cooking spray and set aside.
In a large bowl, beat together cake mix, eggs, and oil on low speed for about 30 seconds. Beat at medium speed for 2 minutes. Add mandarin oranges (with their syrup) and mix on low speed for about 30 seconds, or until completely combined.
1 (15.25 oz) box yellow cake mix, 4 eggs, 1 cup vegetable oil, 1 (15 oz) can mandarin oranges in syrup, NOT drained
Bake cake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.
In a separate large bowl, gently fold together whipped topping, dry pudding mix, and drained crushed pineapple. Spread “frosting” on cooled cake.
1 (8 oz) container frozen whipped topping, thawed, 1 (3.4 oz) box vanilla instant pudding mix (just the dry mix…do not prepare the pudding), 1 (20 oz) can crushed pineapple, well drained
Refrigerate until ready to slice and serve!

Sweeten the whipped frosting with powdered sugar, or add shredded coconut, coconut cream, or coconut extract for extra flavor that perfectly complements the citrus in this delicious cake.
Add a splash of vanilla extract to the cake mix for an extra layer of flavor.
Add walnuts or pecans to the batter or garnish the top of the cake with the chopped nuts. Sprinkles, maraschino cherries, or toasted shredded coconut are also great garnishes for the fluffy pineapple frosting.
Thaw the Cool Whip in the refrigerator overnight before stirring together the frosting. Do not thaw the Cool Whip on the counter at room temperature, or it will lose its fluffy texture.
Let the cake cool completely before frosting, or the icing will "melt" right off.
Garnish each slice with a mandarin orange slice, sprinkles, coconut, or chopped pecans or walnuts.
Using a hand mixer or stand mixer is best for breaking up and evenly distributing the mandarin oranges throughout the cake batter, but if you don't have an electric mixer, a whisk will work -- just make sure to mix the cake batter well.
Keep the cake refrigerated until ready to serve.