Julie Clark
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Pig Pickin Cake Recipe
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Jazz up a boxed cake mix to create a moist, fruity layer cake with an easy Cool Whip and pudding frosting. This orange pineapple Pig Pickin Cake recipe is an old fashioned recipe favorite.
I’ve been making this Orange Pineapple Pig Pickin’ Cake for over 20 years ago. It’s a popular Southern cake that is often served at pig roasts, according to Eater.com. I am a pineapple and orange cake lover, so when I came across this fruity cake, I knew it was for me!
We’ve shared this pig pickin cake with many friends and family, the biggest group being our church family. They love this cake and I am asked to make it quite often, which is fine with me since it is so easy. Right next to our popular chocolate and peanut butter cake and mocha chocolate chip cookies? This cake takes home the blue ribbon.
For fun, I call this mandarin orange cake the “sunshine cake” because it’s perfect for a spring picnic or bbq. It also makes a beautiful Easter cake.
Ingredients Needed
Pig pickin’ cake starts with a boxed yellow cake mix (just like with our banana split cake). Some balk at the idea of a cake mix, but they really do make such delicious recipes such as cinnamon muffins, cake mix pancakes and even spice candies.
- Cake mix. Traditional yellow or butter golden cake work well. If you love lemon, try a lemon cake mix for even more citrus flavor.
- Mandarin orange slices. The key to the moistness of this pig pickin cake is the addition of a can of drained mandarin oranges.
- Crushed pineapple. Use the pineapple juice in the cake mix instead of water, then the pineapple itself goes in the frosting.
- Vanilla instant pudding mix. This ingredient is in the Cool Whip pineapple frosting. The pudding helps stabilize the whipped cream.
See the recipe card for full ingredients and amounts.
How to Make Pig Pickin Cake
- To prepare. Preheat the oven to 350ºF. Grease and flour 2 8-inch cake pans or bake in a greased 9×13″ cake pan. Drain the crushed pineapple, but reserve the juice for the cake batter. Set aside the pineapple for the frosting and use ¾ cup pineapple juice in the cake.
- Make the cake batter. In a large bowl, add the cake mix, oil, pineapple juice, eggs, and drained mandarin oranges. Use a hand mixer or stand mixer to mix well, scraping the sides of the bowl as needed.
- Bake the cake. Bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.
- Make the whipped pineapple frosting. In a bowl, mix together the drained pineapple and dry vanilla pudding mix. Then fold in the Cool Whip whipped topping.
- Assemble the cake. Place one cooled cake layer on a cake plate. Spread frosting over the top. Then place the other layer of cake on top of that. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks, if desired.
Cool Whip Alternative
If you don’t want to use store bought whipped topping for the pig pickin cake frosting, make homemade whipped cream which is heavy cream, powdered sugar and vanilla extract.
This would be the perfect dessert after a picnic or honey oregano pork chops or bacon cheddar egg salad sandwiches.
Pig Pickin Cake Recipe
Jazz up a boxed cake mix to create a moist, fruity layer cake with an easy Cool Whip and pudding frosting. This orange pineapple Pig Pickin Cake recipe is an old fashioned recipe favorite.
Servings 12 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 20 ounces unsweetened crushed pineapple 1 can, drained, juice reserved
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3/4 cup pineapple juice drained from crushed pineapple
- 3 large eggs
- 11 ounces mandarin oranges 1 can, drained
- 3.4 ounces dry instant vanilla pudding mix 1 small box
- 12 ounces Cool Whip or stabilized whipped cream
Instructions
- Preheat the oven to 350ºF. Grease and flour 2 8-inch round cake pans or bake in a greased 9×13" cake pan.
- Drain the crushed pineapple, but reserve the juice for the cake batter. Set aside the pineapple for the frosting and use ¾ cup pineapple juice in the cake. 20 ounces unsweetened crushed pineapple
- In a large bowl, add the cake mix, oil, pineapple juice, eggs, and drained mandarin oranges. Use a hand mixer or stand mixer to mix well, scraping the sides of the bowl as needed. 1 box yellow cake mix, ½ cup vegetable oil, ¾ cup pineapple juice, 3 large eggs, 11 ounces mandarin oranges
- Pour batter evenly between the two prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.
- In a bowl, mix together the drained pineapple and dry vanilla pudding mix. Then fold in the Cool Whip. 3.4 ounces dry instant vanilla pudding mix, 12 ounces Cool Whip
- Once the cake is cool, place one cake layer on a cake plate. Spread frosting over the top. Then place the other layer of cake on top of that.
- Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks, if desired.
Video
Notes
- Storage: Store this cake covered in the refrigerator for up to 3 days. Store in the freezer for up to 6 weeks.
Nutrition
Calories: 273kcal | Carbohydrates: 60g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 386mg | Potassium: 152mg | Fiber: 1g | Sugar: 39g | Vitamin A: 250IU | Vitamin C: 11.4mg | Calcium: 139mg | Iron: 1.1mg
What does the powdered pudding mix do?
What if I opted to make the cake in a 9 x 13, single layer? How long would it have to bake?
Can I use to pineapple or lemon cake mix to increase the citrus flavors?
My mom made this cake for years. But she put cherries on top instead of oranges or pineapples, it was wonderful
Can this cake be frozen with the icing on it?
The BEST quick cake ever
Can you replace yellow cake mix with white cake mix?
A favorite at Church Potluck!! Everyone was crazy about it!
Can this cake be frozen, frosting and all?
I have been making this cake for years. So good! The only difference is my recipe called for peach pie filling or a large can of drained peaches instead of the mandarin oranges in the cake mixture. I believe this cake is a winner no matter what fruit is in the cake.
Holy Mother of all things Amazing !!! THIS IS AMAZING !!!!!!! Thank you for this recipe! You are a cake ???? Queen ????????
Thanks. It makes a lot for a 9×13 also I have a jello cool cake recipe and I mix the pudding with cool whip first.Make it real tropical and use coconut pudding.All in all it’s great.Thank you
I only have a 8oz tub of cool whip will it do.I’am making a 9×13 pan.Will it matter with the pudding ratio?
At what temperature should i bake it if i use a 9 by 13 pan ?
Sounds yuuuummmy! Just was wondering it a bunt pan could be used???