Pig Pickin Cake Recipe: A Southern Delight for Any Occasion!

Pig Pickin Cake Recipe A Southern Delight for Any Occasion!
Hit the Rating button
Pig Pickin Cake
Crushed pineapple, mandarin oranges, and a boxed cake mix are the basic ingredients of this simple cake recipe, pig pickin cake. Sunshine within a cake!

Hello, fellow food enthusiasts! Anne Carter here, coming to you from Beyond the Bayou Blog. Get ready to satisfy your sweet tooth with a treat like no other: our fabulous Pig pickin cake.

I recently tried making a Pig Pickin Cake for a family get-together. It smelled amazing while baking, all citrusy and sweet. When we finally tasted it, it was like a burst of summer in our mouths! The cake was so moist and fruity, and the creamy topping was just perfect.

It reminded us of happy times and made the gathering even more special. With its yummy mix of oranges, pineapple, and creamy topping, this cake quickly became a favorite for all of us to enjoy together.

So are you all set to bring this amazing recipe to life? If yes, just stay tuned and do not miss the boat.

Overview: How To Make Pig Pickin Cake?

Overview How To Make Pig Pickin Cake

Get ready to indulge in a delightful southern treat – Pig Pickin’ Cake! This cake is bursting with citrus goodness, thanks to the mandarin oranges baked right into the batter and a light, pineapple-infused frosting that adds the perfect touch of sweetness.

To kick things off, preheat your oven to 350 degrees and prep your cake pans with a quick spritz of baking spray. Then, it’s time to whip up the cake batter. Using a stand mixer, combine the yellow cake mix, water, vegetable oil, and eggs until you’ve got a smooth, creamy batter.

Next up, fold in most of the mandarin oranges, reserving a few for that extra pop of color on top. Divide the batter evenly between the cake pans and bake for 23-27 minutes, or until a toothpick comes out clean.

Once your cakes are baked to golden perfection, let them cool for 15 minutes before transferring them to a wire rack to cool completely. While they’re cooling, whip up the frosting by mixing crushed pineapple with instant vanilla pudding mix, then gently fold in some softened Cool Whip.

Now, it’s time to assemble! Place one cake layer on a serving dish, spread a generous layer of frosting on top, then add the second layer and frost the entire cake. Finish it off with a garnish of maraschino cherries and those leftover mandarin oranges.

Pop the cake in the fridge for a few hours to chill and set, then get ready to dig in and enjoy every citrusy bite!

Try More Cake Recipes!

Pig Pickin Cake Recipe A Southern Delight for Any Occasion!

Pig Pickin Cake

Crushed pineapple, mandarin oranges, and a boxed cake mix are the basic ingredients of this simple cake recipe, pig pickin cake. Sunshine within a cake!
Hit the Rating button
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 1 hour
Calories: 547kcal
Author: Anne Carter
Servings: 12


  • Mixing Bowl
  • Hand Mixer
  • 13×9-inch Baking Pan
  • Can Opener
  • Wooden Spoon
  • Mixing Spoon
  • Cooling Rack
  • Serving Plate


  • 1 Box Yellow Cake Mix 15.25 oz
  • 1 Cup Water
  • 1/2 Cup Vegetable Oil
  • 3 Large Eggs
  • 11 oz Mandarin Oranges drained & divided (My can was 15oz and I reserved 9 oranges)
  • 15 oz Crushed Pineapple drained (My can was 20oz, and I used it all)
  • 3.4 oz Instant Vanilla Pudding Mix
  • 12 oz Cool Whip softened thawed
  • Garnish: maraschino cherries & extra oranges


  • Preheat oven to 350°F and grease two 8-inch cake pans.
  • Mix cake mix, water, oil, and eggs until smooth.
  • Gently fold in most mandarin oranges.
  • Divide batter between pans and bake for 23-27 minutes.
  • Cool cakes for 15 minutes, then transfer to a wire rack.
  • Mix pineapple, pudding mix, and Cool Whip for frosting.
  • Assemble cake with frosting between layers and on top.
  • Garnish with cherries and remaining oranges.
  • Chill for 4 hours before serving.


Calories: 547kcal | Carbohydrates: 90g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 243mg | Sodium: 562mg | Potassium: 197mg | Sugar: 65g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 117mg

Some Things to Keep in Mind!

  • Prep the Pans: Give your cake pans a good spritz of non-stick baking spray with flour. This ensures your cakes come out effortlessly.
  • Precision Matters: Be precise when measuring ingredients for baking. It’s like a chemistry experiment; accuracy counts!
  • Keep an Eye on the Oven: Every oven has its quirks, and altitude plays a role too. So, keep an eye on your cake while it’s baking. Times may vary.
  • Patience is a Virtue: Let your cake cool completely before you start adding any toppings. It’ll make your frosting game easier and smoother.
  • Tools of the Trade: When it comes to frosting, ditch the knife and opt for an icing spatula. It’s your cake’s best friend for a smooth finish.
  • Dome Dilemma? No Problem!: Sometimes your cake may come out with a dome shape. No need to fret! It just means your batter wasn’t evenly spread. Just trim off the excess and you’re good to go!

What to Serve with Pig Pickin Cake?

What to Serve with Pig Pickin Cake

Guide to Store Leftovers!

  • Fridge Storage: You can keep the recipe in the fridge for up to 7 days.
  • Freezing: Yes, you can freeze the cake, but it’s better to freeze it without the frosting. This prevents runny frosting and makes frosting easier when you’re ready to serve. The cake tastes great partially frozen. Cool the cake completely, wrap it well, and it can be frozen for up to 4 months.
  • Make-Ahead Tips: It’s best to make the recipe a day ahead. This allows the flavors to blend and mellow. You can also freeze the cake for later use as a make-ahead option.

Share Your Thoughts

Recipe Rating