If you’re on the hunt for a dessert that’s bursting with sunshine in every bite, the Classic Pig Pickin’ Cake Recipe is an absolute treasure from the South’s sweetest traditions. This cake combines the moistness of a tender yellow cake with juicy mandarin oranges and tangy crushed pineapple, creating a flavor profile that’s refreshingly light yet satisfyingly indulgent. With its fluffy frosting that blends instant vanilla pudding and whipped topping, this cake is a guaranteed crowd-pleaser at any summer gathering or Sunday family dinner. Trust me, once you taste this cake, it’ll hold a special spot in your heart — and on your dessert table — forever.
Ingredients You’ll Need
Don’t let the ingredient list fool you — each component is thoughtfully chosen to build that perfect balance of taste, texture, and vibrant color that makes the Classic Pig Pickin’ Cake Recipe stand out. These simple pantry staples and fruit-packed ingredients work harmoniously to create a moist, flavorful cake that feels like a slice of Southern hospitality.
- Yellow cake mix: The moist and tender base that holds all those juicy fruits together beautifully.
- Large eggs: Provide structure and help the cake rise to perfection.
- Vegetable oil: Keeps the cake extra moist and tender, infusing a soft crumb.
- Mandarin oranges (with juice): Adds sweet citrus bursts and liquid for a fluffy batter.
- Crushed pineapple (drained): Brings tropical tang and moisture without making the cake soggy.
- Instant vanilla pudding mix: Creates a creamy, dreamy frosting with rich flavor.
- Whipped topping (like Cool Whip): Lightens the frosting and adds fluffy sweetness.
- Extra mandarin orange segments (optional): For garnish, adding a fresh, colorful pop on top.
How to Make Classic Pig Pickin’ Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C), then grease and flour two 9-inch round cake pans or a 9×13-inch baking dish. In a large bowl, blend together the yellow cake mix, eggs, vegetable oil, and the entire can of mandarin oranges with their juice. Beat this mixture on medium speed with an electric mixer for two to three minutes until you see a fluffy batter and the oranges break down into small, juicy bits. This step is the magic that brings a citrusy zing into the cake itself.
Step 2: Bake the Cake
Pour your vibrant batter evenly into the prepared pans. Pop them into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow your cakes to cool completely — patience here pays off when it comes to spreading that luscious frosting.
Step 3: Whip Up the Frosting
While the cakes cool, whisk together the drained crushed pineapple with the instant vanilla pudding mix until smooth. Next, gently fold in the whipped topping. This frosting is luxuriously creamy with just the right hint of tropical sweetness that perfectly complements the citrus-infused cake layers.
Step 4: Assemble and Chill
If you baked two round cakes, spread the frosting between the layers and then cover the top fully. If you made the 9×13 cake, just spread the frosting over the entire top. Garnish with extra mandarin orange segments if you want to make it look as beautiful as it tastes. Chill the cake in the fridge for at least one hour — this step really lets all the flavors meld into an irresistible Southern classic.
How to Serve Classic Pig Pickin’ Cake Recipe
Garnishes
Fresh mandarin orange segments make a gorgeous garnish, adding sweetness and visual appeal. If you’re feeling extra fancy, a sprinkle of toasted coconut flakes or a few mint leaves can elevate the look and add even more dimension to this summery cake. The right garnish not only enhances the texture but also invites everyone to dive in eagerly.
Side Dishes
This cake pairs wonderfully with light, refreshing sides that balance its sweetness. Think chilled fruit salads, a crisp green salad with citrus vinaigrette, or even a scoop of vanilla ice cream on the side. These simple companions keep the meal feeling fresh and celebratory, perfect for a weekend cookout or holiday picnic.
Creative Ways to Present
For a playful twist, serve the Classic Pig Pickin’ Cake Recipe in individual parfait glasses layered with extra whipped topping and pineapple chunks. You can also turn it into cupcakes, frosting each one and garnishing with small orange segments for personal-sized treats. Presentation is half the fun, and this cake lends itself beautifully to creative serving ideas.
Make Ahead and Storage
Storing Leftovers
Leftovers of this delightful cake should be stored airtight in the refrigerator to maintain moisture and freshness. This dessert actually tastes better the next day as the flavors meld beautifully. Just keep it covered to avoid any fridge odors sneaking in.
Freezing
You can freeze the cake, but it’s best to freeze individual uniced layers wrapped tightly in plastic wrap and aluminum foil. Freeze for up to two months. Thaw in the refrigerator overnight before frosting and serving for best results. This way, you’ll always have a taste of summer ready to go.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. Instead, simply remove it from the fridge a bit before serving so it’s not too cold but delightfully refreshing and soft. This chilled serving method highlights all the tropical flavors perfectly.
FAQs
Can I use fresh mandarin oranges instead of canned?
Absolutely! Fresh mandarins will give your cake a bright, natural sweetness. Just be sure to include some juice or extra moisture to keep the batter level right, as fresh fruit has less liquid than canned.
Is this recipe suitable for making cupcakes?
Yes, the Classic Pig Pickin’ Cake Recipe batter works wonderfully for cupcakes. Just adjust the baking time to about 18-22 minutes and keep an eye on them. Frost and garnish as you would the traditional cake.
Can I substitute homemade whipped cream for the whipped topping?
Yes! Homemade whipped cream is a fantastic swap if you want a fresher, less processed frosting. Just fold it into the pudding and pineapple mixture gently to keep the frosting light and airy.
What is the best way to ensure the cake stays moist?
The key is the combination of oil in the batter and the juicy fruits, especially the mandarin oranges with juice. Also, avoid overbaking — pulling your cake out as soon as a toothpick comes out clean helps keep it tender.
Can this cake be made gluten-free?
While the original recipe calls for yellow cake mix, you can substitute a gluten-free cake mix in equal amounts. Just make sure the mix is suitable for your dietary needs, and you might want to check the baking times closely.
Final Thoughts
There’s something truly special about the Classic Pig Pickin’ Cake Recipe — it’s a perfect blend of tradition, flavor, and celebration wrapped in one delightful dessert. Whether you’re new to Southern classics or a longtime fan, this cake is incredibly easy to make and guaranteed to impress your family and friends. I can’t wait for you to try it and make it part of your own joyful gatherings. Happy baking!
Print
Classic Pig Pickin’ Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Classic Pig Pickin’ Cake is a delightful Southern dessert combining a moist yellow cake with juicy mandarin oranges and crushed pineapple, topped with a creamy vanilla pudding and whipped topping frosting. Perfectly chilled, this refreshing cake is ideal for summer potlucks and celebrations.
Ingredients
Cake
- 1 box yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (11 oz) can mandarin oranges (with juice)
Frosting
- 1 (20 oz) can crushed pineapple (drained)
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Extra mandarin orange segments for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively, a 9×13-inch baking dish to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the entire can of mandarin oranges including the juice. Using an electric mixer on medium speed, beat the ingredients for 2–3 minutes until the batter is fluffy and the oranges are broken into small bits.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool completely before frosting.
- Prepare the Frosting: In a separate bowl, mix the drained crushed pineapple with the instant vanilla pudding mix until fully combined. Gently fold in the whipped topping until the frosting is smooth and creamy.
- Assemble the Cake: Spread the prepared frosting over the cooled cake layers if using round pans, or directly over the 9×13 cake. Garnish with extra mandarin orange segments if desired for an attractive finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving. This chilling step enhances the flavors and texture, making it refreshing and perfect for warm days.
Notes
- This cake is best served chilled and can be made a day in advance to allow flavors to meld.
- For extra citrus brightness, stir in a teaspoon of orange zest into the cake batter before baking.
- Homemade whipped cream can be used in place of store-bought whipped topping for a fresher taste.
