How to Make Pig Pickin’ Cake (Classic Southern Mandarin Orange Cake)
If you’ve ever been to a Southern barbecue, church potluck, or family reunion, you’ve probably seen (and tasted) the famous Pig Pickin’ Cake. Light, moist, fruity, and topped with a fluffy pineapple whipped frosting, this cake is a true Southern classic.
Despite its unusual name, Pig Pickin’ Cake has nothing to do with pork. The name comes from its popularity at “pig pickin’” gatherings — traditional Southern barbecues where a whole pig is roasted and guests “pick” the meat straight from the grill.
This easy mandarin orange cake recipe is refreshing, simple to make, and perfect for warm weather events, holidays, or anytime you want a light and crowd-pleasing dessert.
Let’s dive into how to make it step by step.
Why You’ll Love Pig Pickin’ Cake
This cake has remained popular for decades because it’s:
- Incredibly moist and soft
- Bursting with citrus flavor
- Light and not overly sweet
- Easy to prepare using simple ingredients
- Perfect for potlucks and gatherings
- Better when made ahead of time
It’s often called Mandarin Orange Cake or Sunshine Cake, but no matter the name, the flavor is unforgettable.
Ingredients for Pig Pickin’ Cake
One of the reasons this cake is so loved is because it uses convenient ingredients.
For the Cake:
- 1 box yellow cake mix
- 1 (11 oz.) can mandarin oranges (with juice)
- 4 large eggs
- ½ cup vegetable oil
For the Frosting:
- 1 (20 oz.) can crushed pineapple (do not drain)
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1 (8 oz.) container whipped topping (like Cool Whip), thawed
That’s it! Simple, affordable, and easy to find.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish or two round cake pans.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine:
- Yellow cake mix
- Mandarin oranges (with juice)
- Eggs
- Vegetable oil
Beat with a hand mixer on medium speed for about 2 minutes until smooth. The oranges will break apart as you mix, adding natural sweetness and moisture.
The batter should be slightly thick but smooth.
Step 3: Bake the Cake
Pour the batter into the prepared pan.
Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cake to cool completely before frosting. This step is very important — frosting a warm cake will cause it to melt.
How to Make the Pineapple Frosting
This frosting is what makes Pig Pickin’ Cake so special. It’s light, creamy, and fruity — almost like a tropical cloud.
Step 4: Mix the Frosting
In a large bowl, combine:
- Crushed pineapple (with juice)
- Instant vanilla pudding mix
Stir until the pudding mix dissolves and thickens slightly (about 2–3 minutes).
Fold in the whipped topping gently until fully combined.
The frosting should be fluffy and creamy.
Step 5: Frost the Cake
Once the cake is completely cool, spread the pineapple frosting evenly over the top.
If making a layer cake, spread frosting between layers and over the top and sides.
Chill Before Serving
For best results, refrigerate the cake for at least 2 hours before serving.
Pig Pickin’ Cake actually tastes better the next day because the flavors have time to blend together.
Serve chilled for a refreshing dessert experience.
What Does Pig Pickin’ Cake Taste Like?
This cake is:
- Moist and tender
- Light and fluffy
- Sweet but not heavy
- Bursting with citrus and pineapple flavor
- Cool and refreshing
It’s perfect after a barbecue meal because it’s not overly rich.
Tips for the Best Pig Pickin’ Cake
- Do not drain the mandarin oranges. The juice adds flavor and moisture.
- Do not drain the pineapple. The juice activates the pudding mix.
- Let the cake cool completely before frosting.
- Chill before serving for the best texture.
- Store in the refrigerator since the frosting is whipped-based.
Variations and Customizations
Want to change it up? Try these ideas:
- Use white cake mix instead of yellow
- Add shredded coconut to the frosting
- Garnish with extra mandarin slices
- Add chopped pecans for texture
- Turn into cupcakes for parties
This cake is very versatile and easy to customize.
Storage Instructions
Refrigerator: Store covered in the refrigerator for up to 4 days.
Freezer: You can freeze the unfrosted cake layers for up to 2 months. Thaw and frost before serving.
Because of the whipped topping frosting, always keep the finished cake chilled.
Frequently Asked Questions
Why is it called Pig Pickin’ Cake?
It became popular at Southern pig roasts (pig pickin’s), where it was served as a light dessert after barbecue meals.
Can I make this cake ahead of time?
Yes! It’s actually better when made a day in advance.
Can I use homemade whipped cream?
Yes, but stabilize it so it holds up well in the refrigerator.
Does this cake need refrigeration?
Yes, because of the whipped topping and pineapple frosting.
Final Thoughts
Pig Pickin’ Cake is more than just a dessert — it’s a Southern tradition. Its bright citrus flavor, creamy pineapple topping, and moist texture make it perfect for gatherings, holidays, and summer barbecues.
Simple to make, refreshing to eat, and loved by crowds, this classic mandarin orange cake continues to be a favorite for good reason.
Once you try it, you’ll understand why it has stood the test of time.