Hey y'all! If you're searching for a Southern classic that's a guaranteed crowd-pleaser, you have to try this Easy Pig Pickin’ Cake with Mandarin Oranges. With its moist, fluffy cake layers bursting with juicy fruit and a dreamy whipped topping, this retro dessert is simply irresistible. It's perfect for backyard BBQs, potlucks, holidays, or any time you want a sweet treat that looks impressive but couldn't be easier to make. Let's get cooking!
Why You'll Love This Easy Pig Pickin’ Cake with Mandarin Oranges
- Quick & Easy: Uses a cake mix for fast prep and foolproof results.
- Moist & Fruity: Packed with mandarin oranges and pineapple for juicy, refreshing flavor.
- Crowd-Pleaser: A nostalgic favorite that's always a hit at parties and family gatherings.
- Make-Ahead Friendly: Even better when made a day in advance, saving you time.
- Light & Creamy: The whipped topping keeps it light, never heavy.
Ingredients for Easy Pig Pickin’ Cake with Mandarin Oranges
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 can (11 oz) mandarin oranges, undrained
- 1 container (8 oz) frozen whipped topping, thawed
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, undrained
Directions: How to Make Easy Pig Pickin’ Cake with Mandarin Oranges
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
- In a large mixing bowl, combine the cake mix, eggs, oil, and undrained mandarin oranges. Beat with an electric mixer on medium speed for 2–3 minutes, until the oranges break up and the batter is smooth and fluffy.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 3: Make the Whipped Pineapple Frosting
- In a large bowl, stir together the thawed whipped topping, instant pudding mix, and undrained crushed pineapple until well blended. The mixture should be light and creamy.
Step 4: Assemble Your Easy Pig Pickin’ Cake with Mandarin Oranges
- Place one cake layer on your serving plate. Spread a generous layer of pineapple frosting on top.
- Top with the second cake layer and cover the entire cake with the remaining frosting.
- For best results, chill the cake in the refrigerator for at least 2 hours before serving.
Notes: Tips for the Best Easy Pig Pickin’ Cake with Mandarin Oranges
- Be sure to use the juice from both the mandarin oranges and pineapple for extra moisture and flavor.
- This cake is best made a day ahead, as chilling it overnight helps the flavors blend and the cake set nicely.
- For more baking tips, check out Serious Eats' cake baking guide.
Variations: Fun Twists on Easy Pig Pickin’ Cake with Mandarin Oranges
- Layer Cake: Bake in a 9x13-inch pan for a sheet cake version—just adjust the bake time to 28–32 minutes.
- Coconut Crunch: Add a sprinkle of toasted coconut between layers or on top.
- Lighter Version: Use a sugar-free cake mix and light whipped topping for a lower-calorie treat.
Required Equipment for Easy Pig Pickin’ Cake with Mandarin Oranges
- Electric mixer
- Large mixing bowl
- 2 (9-inch) round cake pans
- Wire racks for cooling
- Spatula
Storage Instructions: How to Store Easy Pig Pickin’ Cake with Mandarin Oranges
- Cover any leftover cake tightly and refrigerate for up to 4 days.
- The frosting will keep the cake moist and delicious throughout.
- For longer storage, wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge.
Serving Recommendations and Pairings
- Serve chilled for the best texture and flavor.
- Pairs perfectly with iced tea, lemonade, or a scoop of vanilla ice cream.
- Garnish each slice with extra mandarin oranges or a sprig of mint for a pretty presentation.
Pro Tips for Easy Pig Pickin’ Cake with Mandarin Oranges
- Use room temperature eggs—they blend better and help the cake rise evenly.
- Don’t overmix your batter, as this can make the cake dense instead of light and fluffy.
- For even more moistness, poke the warm cake layers with a fork and drizzle a spoonful of mandarin orange juice before frosting. For more on cake moisture, see King Arthur Baking's guide.
Easy Pig Pickin’ Cake with Mandarin Oranges: FAQ
- Can I use fresh oranges instead of canned mandarin oranges?
- While fresh oranges can work, canned mandarin oranges add more moisture and that classic flavor. If using fresh, add a little extra juice to keep the cake soft.
- Can I make Easy Pig Pickin’ Cake with Mandarin Oranges ahead of time?
- Absolutely! In fact, it tastes even better after chilling overnight as the flavors have more time to meld.
- Is there a gluten-free option for this cake?
- Yes, simply substitute your favorite gluten-free yellow cake mix. Check out Celiac Foundation's gluten-free cake recommendations for more info.
Prep Time: 15 minutes
Total Time: 1 hour (including cooling and frosting)
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- ½ cup vegetable oil
- 1 can mandarin oranges (11 oz), drained
- 1 can crushed pineapple (20 oz), undrained
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 container whipped topping (8 oz), thawed
- 1 cup granulated sugar
Instructions
-
1Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
-
2In a large bowl, combine yellow cake mix, eggs, vegetable oil, and drained mandarin oranges. Beat with an electric mixer until well blended and oranges are broken up.
-
3Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
-
4In a medium bowl, mix together crushed pineapple (with juice), instant vanilla pudding mix, and granulated sugar. Fold in the whipped topping until smooth and fluffy.
-
5Spread the pineapple topping evenly over the cooled cake. Refrigerate for at least 1 hour before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- ½ cup vegetable oil
- 1 can mandarin oranges, undrained (11 oz)
- 1 can crushed pineapple, undrained (20 oz)
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 container frozen whipped topping, thawed (8 oz)
- ½ cup granulated sugar
Instructions
-
1Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
-
2In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and undrained mandarin oranges. Beat until well blended and oranges are broken up.
-
3Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
-
4In a medium bowl, mix the crushed pineapple (with juice), instant vanilla pudding mix, and granulated sugar until combined. Fold in the whipped topping.
-
5Spread the pineapple whipped topping evenly over the cooled cake. Refrigerate for at least 1 hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!