If you're looking for the ultimate summer dessert recipe, this classic Pig Pickin' Cake deserves a spot on your table. Made with a simple box cake mix recipe, juicy mandarin oranges, crushed pineapple, and a light whipped topping frosting, it's one of those Southern desserts that never goes out of style.
This refreshing mandarin orange cake is a staple at potlucks, family reunions, church suppers, and backyard barbecues. Best of all, it's incredibly easy to make and tastes even better after chilling in the refrigerator overnight.
Why Is It Called Pig Pickin' Cake?
The name may sound a little unusual if you've never heard it before.
Pig Pickin' Cake gets its name from traditional Southern pig roasts, often called "pig pickin's." These gatherings centered around a whole smoked hog, where friends and family would gather to enjoy barbecue, swap stories, and spend the day together.
After a hearty barbecue meal, people wanted something light and refreshing for dessert. This fruity cake quickly became a favorite at those gatherings thanks to its bright citrus flavor and fluffy pineapple topping. Before long, everyone simply started calling it Pig Pickin' Cake.
It's one of those recipes that feels like summer in the South.
Why You'll Love This Recipe
- Easy to make with a boxed cake mix
- Perfect make-ahead dessert
- Light, fluffy, and refreshing
- Great for potlucks and cookouts
- Made with simple ingredients
- A classic Southern favorite
The combination of mandarin oranges and pineapple gives this cake a bright, fruity flavor that pairs perfectly with summer meals.
The Secret Ingredient Most People Throw Away
One of my favorite tricks for making the best Pig Pickin' Cake is using every bit of flavor from the fruit.
Instead of adding water to the cake mix, use the juices from the mandarin oranges and crushed pineapple. Most people pour those juices down the drain, but they add incredible flavor and help create an extra moist cake.
You'll use half of the mandarin oranges and half of the crushed pineapple in the cake batter, along with their juices. The remaining fruit gets folded into the frosting, which means every bite is packed with fresh fruit flavor.
It's a simple little trick that makes a big difference.
Ingredients You'll Need
For the Cake
- Yellow cake mix
- Eggs
- Vegetable oil
- ½ can mandarin oranges with juice
- ½ can crushed pineapple with juice
For the Frosting
- Remaining ½ can mandarin oranges
- Remaining ½ can crushed pineapple
- Instant vanilla pudding mix
- Whipped topping
How to Make Pig Pickin' Cake
Step 1: Prepare the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, oil, half of the mandarin oranges, half of the crushed pineapple, and all of the reserved juices.
Mix until smooth and well combined. The fruit will break apart as it mixes into the batter.
Step 2: Bake
Pour the batter into a prepared baking dish and bake according to package directions or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the frosting.
Step 3: Make the Frosting
In a large bowl, stir together the instant vanilla pudding mix and the remaining crushed pineapple.
Fold in the whipped topping and remaining mandarin oranges until light and fluffy.
Step 4: Frost and Chill
Spread the frosting evenly over the cooled cake.
Refrigerate for at least four hours before serving.
Why Chilling Matters
If there's one tip I can give you, it's this: don't rush the chilling time.
Pig Pickin' Cake gets even better after several hours in the refrigerator. The frosting firms up, the flavors blend together, and the cake becomes incredibly moist.
In fact, I think it's best the next day.
That makes it the perfect dessert for entertaining because you can make it ahead and forget about it until it's time to serve.
Perfect for Summer Gatherings
There's something nostalgic about this cake. Maybe it's the bright citrus flavor. Maybe it's the fact that so many Southern families have been making it for decades.
Whatever the reason, Pig Pickin' Cake always feels right at home at summer gatherings.
Serve it alongside burgers at a backyard cookout, bring it to a church potluck, or make it for a holiday weekend with family. It's light enough for hot weather but still satisfying enough to feel like a true dessert.
Frequently Asked Questions
Can I Make Pig Pickin' Cake Ahead of Time?
Yes. This cake is actually better when made a day in advance.
Do I Have to Use a Box Cake Mix?
No, but using a box cake mix keeps the recipe quick and easy. That's part of what makes this classic recipe so popular.
How Long Does It Last?
Store covered in the refrigerator for up to 4 days.
Can I Freeze It?
Yes. Freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
If you've never tried Pig Pickin' Cake before, this is the recipe to start with. Between the moist mandarin orange cake, the fluffy pineapple frosting, and the simple preparation, it's easy to see why this dessert has been passed down through generations.
Whether you're serving it at a family barbecue, summer cookout, or holiday gathering, this classic Southern dessert is guaranteed to bring smiles to the table.
And once you discover the trick of using those fruit juices instead of water, you may never make it any other way again.
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Pig Pickin' Cake
Equipment
- 1 9x13 pan
Ingredients
- 1 box yellow cake mix
- ½ cup light tasting oil
- 1 cup water (or juices from pineapple and oranges)
- 1 box instant vanilla pudding mix
- 1 can mandarin oranges in syrup
- 1 can crushed pineapple
- 1 container whipped topping
- 3 eggs, room temperature
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, mix your cake mix, pudding mix, oil, water (or juices from canned fruit), and eggs until incorporated.
- Fold in half of your oranges and crushed pineapple.
- Pour into your 9x13 cake pan, and bake for 30 minutes.
- While your cake is baking, make your frosting by mixing whipped topping with remaining mandarin oranges and crushed pineapple.
- Refrigerate until cake is done and has cooled for 1 hour.
- Once cake is done baking, cool for 1 hour.
- Frost cake. You can enjoy now, or refrigerate for 2-4 hours for a really delightfully cool treat!
Notes
Split the fruit between the cake and frosting. Use half of the mandarin oranges and half of the crushed pineapple in the cake batter. Reserve the remaining fruit for the frosting. This keeps the cake light while ensuring every bite is packed with fruity flavor.
Chill before serving. Pig Pickin' Cake tastes best after several hours in the refrigerator. The frosting sets up beautifully, and the flavors have time to meld together.
Make it a day ahead. This is one of those Southern desserts that actually improves overnight, making it perfect for potlucks, cookouts, and holiday gatherings.
Drain only if needed. If your frosting seems a little loose, refrigerate it for 15 to 20 minutes before spreading. The pudding mix will continue to thicken as it chills.
Garnish before serving. Save a few mandarin orange segments for the top of the cake for a pretty presentation that hints at what's inside.
