This Pig Pickin Cake is amazingly moist, fruity and simple to make. It’s a deliciously easy Southern cake that is light and refreshing. It’s Southern hospitality at its finest.
This Pig Pickin Cake cake is a winner for any occasion because of its light fruity texture but is also simple to make because this is a box cake mix recipe. Therefore, it comes together quick but tastes like a scratch made cake.
What is a Pig Pickin Cake?
I know, the name alone makes it intriguing and a fun addition to any barbecue because of the conversations it will start. The Southern barbecue got the name “pig pickins” down south because everyone wanted the best part of the pig at the picnic.
This mandarin orange cake became a regular on the dessert table of most Southern pig roasts too. It is the personification of summer in cake form. This Pig Pickin Cake has a bright flavor that is also light for those warm summer days.
This Southern treasure is one of my favorite desserts. You can find other iconic Southern desserts here.
How to Make Pig Pickin Cake – Step by Step
- Step One: First, preheat oven according to box directions. Next, grease and flour two round cake pans. Then follow the instructions on the cake mix EXCEPT for the water.(Photo 1 below)
- Step Two: Then pour juice from the can of oranges into a measuring cup. Then add enough water to the mandarin orange juice to meet the required “water” measurement. Next, add to cake mix.(Photo 2 below)
- Step Three: Once cake batter is mixed fold in the drained can of mandarin oranges and mix to break up orange bits. Then bake according to package directions. (Photo 3 below)
- Step One: First, whisk crushed pineapple with packet of instant vanilla pudding. (Photo 1 below)
- Step Two: Next, fold in half of the whipped topping until incorporated; Once combined, then add the remaining half and fold until combined. Once all the cool whip is folded in, refrigerate until cakes are cooled and ready for frosting.(Photo 2 below)
- Step Three: Finally, after your cake is cooled, frost the top of the first layer and the second cake and frost the remaining cake heavily. (Photo 3 below)
Can I Make the Pig Pickin Cake in a 13×9 inch pan?
I love making this orange sponge cake in a 13×9 inch pan
. It is great for parties. The best part you would not need to change any of the recipe amounts.
This cake is great in a bundt pan
too. It is a favorite for any summer outing.
Tips for Frosting the Pig Pickin Cake
This lovely light cake with fruit is the perfect dessert but working with cool whip as a frosting can be tricky. So here are a few tips and tricks to help make this cake your showstopper:
- To ensure success, cool the cake completely.
- Make the icing early and refrigerate for at least an hour before frosting.
- After you frost the cake refrigerate until ready to serve, then serve immediately.
Expert Tips for Making the Best Pig Pickin Cake
- Go a little nuts: Try adding some crushed nuts to the frosting to up your flavor profile.
- Decorate with different fruits: Use your imagination and try using blueberries, strawberries or whatever your family likes to decorate your Pig Pickin Cake.
- Less liquid helps: Try drying and draining the pineapple well. It will help keep your frosting firm.
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Pig Pickin Cake
Ingredients
Cake:
- 1 box white cake mix
- 1 cup water
- 1/3 cups oil
- 4 egg whites
- 1 8 oz can mandarin oranges
Whipped Frosting:
- 16 oz Frozen Whipped Topping - thawed
- 20 oz canned crushed pineapple
- 5.1 oz instant vanilla pudding
Instructions
Cake
- Preheat oven according to box directions.
- Grease and flour two round cake pans.
- Follow the instructions on the cake mix EXCEPT for the water.
- Pour juice from the can of oranges into a measuring cup.
- Add enough water to the mandarin orange juice to meet the required "water" measurement.
- Add to cake mix.
- Once cake batter is mixed fold in the drained can of mandarin oranges and mix to break up orange bits.
- Bake according to package directions.
Whipped Frosting
- Whisk crushed pineapple with packet of instant vanilla pudding.
- Fold in half of the whipped topping until incorporated; Once combined, add the remaining half and fold until combined.
- Once all the cool whip is folded in, refrigerate until cakes are cooled and ready for frosting.
- After your cake is cooled, frost the top of the first layer and the second cake and frost the remaining cake heavily.
- You can leave it just like that or you can top it with strawberries, pineapple, mandarin oranges and so on.
Notes
- Go a little nuts: Try adding some crushed nuts to the frosting to up your flavor profile
- Decorate with different fruits: Use your imagination and try using blueberries, strawberries or whatever your family likes to decorate your Pig Pickin Cake.
- Less liquid helps: When making the icing, make sure the pineapple is well drained and fairly dry to keep it firm.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Lucinda says
July 28, 2018 at 8:16 pmI made this cake for dessert tonight and everyone raved over it.
Was made for a pig roast get together. Figured a pig roast deserved a cake called pig pickin. Cake so light not too sweet either. Will definitely make again
Christina Hitchcock says
August 23, 2018 at 5:56 pmI’m so glad you liked it! Thanks for sharing your feedback! 🙂
Louise says
June 23, 2016 at 8:20 pmHi,
Should I drain the can of pineapple or does it get mixed with the pudding syrup and all?
Thanks
Marianne Karp says
February 2, 2019 at 11:40 amunable to print. Please e mail recipie
Debi Powell says
May 23, 2016 at 11:24 amWhat flavor of pudding did you use? I know that can make a big difference in the outcome. 🙂 Thanks for any details on that!! xoxo
Christina Hitchcock says
May 25, 2016 at 3:54 pmVanilla 🙂
Pauline Taylor says
March 17, 2016 at 4:56 pmOne cake mix normally makes 2 layers, so I am wondering how 2 cake mixes plus 2 cans of mandarins, all those egg whites, oil, and water, will not overflow the pans. Also the directions say to add THE can of mandarins to the batter, but the ingredients state 2 cans. Which is correct? Could you also give the size of a large container of Cool whip, and a large can of pineapple? This cake sounds really good, but I need to make sure I use the correct amount of ingredients. I would really appreciate the clarification.
Christina Hitchcock says
May 25, 2016 at 4:05 pmMy apologies Pauline — there was some confusion with the recipe. The original recipe was for 2-9×13 cake pans. However, I halved all of the ingredients for a standard 2 layer round cake. Let me know if you have any more questions 🙂
Patti Dolin says
May 23, 2015 at 9:09 amTried this mandarin cake and it is out of this world.
Liz says
May 23, 2015 at 8:49 amThanks
Liz says
May 23, 2015 at 8:48 amThanks <3
carol says
May 22, 2015 at 1:01 pmWhat kind of instant pudding?
Random Musings says
May 17, 2015 at 7:08 pmThis looks lovely – I love the step-by-step photos! #sundaysociallinkyparty
Debbie
http://www.myrandommusings.blogspot.com