If you’re craving a dessert that’s pure Southern sunshine in every bite, Classic Pig Pickin’ Cake will steal your heart! Bursting with citrus, soft cake, and a luxuriously creamy topping, this cheerful treat is beloved at potlucks and summer picnics for good reason—it tastes like sweet golden nostalgia.
Why You’ll Love This Recipe
- Ultra-Easy Shortcut: Starts with a cake mix, so your prep is a total breeze—no baking degree required.
- Summery Citrus Flavors: Every bite is bright, zesty, and sun-kissed thanks to mandarin oranges and pineapple.
- Crowd-Pleasing & Kid-Approved: The luscious, fluffy frosting and pretty fruit topping make it impossible to resist at any gathering.
- Perfect Make-Ahead Dessert: Chill it in advance—Classic Pig Pickin’ Cake actually gets better as it rests!
Ingredients You’ll Need
With just a handful of pantry staples and a few cans of fruit, Classic Pig Pickin’ Cake comes together in a snap. Each ingredient serves a starring role in making the cake soft, fruity, and unforgettable.
- Yellow cake mix (15.25 oz): This is our super-convenient shortcut—guaranteeing a tender, sweet base every time.
- Eggs (3): Bind the cake for structure and moistness—don’t skip ‘em!
- Vegetable or canola oil (⅓ cup): Keeps the crumb lush and helps the cake stay fresh longer.
- Water (1 cup): Hydrates the mix and brings everything together smoothly.
- Mandarin oranges, drained (2 cans, 11 oz each): One can gets mixed in for juicy pockets of citrus, and the second can creates the sunset-bright topping.
- Crushed pineapple with juices (1 can, 20 oz): Sweet-tart pineapple adds sparkle to the creamy frosting.
- Frozen whipped topping, thawed (1 package, 16 oz): This is what makes the cake’s frosting light and cloudlike—easy to spread, and so dreamy!
- Instant vanilla pudding (1 box, 3.4 oz): Thickens the pineapple layer and infuses the topping with a hint of vanilla.
Variations
One of the best things about Classic Pig Pickin’ Cake is how effortlessly you can make it your own—switch up flavors, swap in your favorite low-sugar substitutes, or cater to dietary needs without losing that signature sunny vibe.
- Go Coconut-Crazy: Sprinkle sweetened shredded coconut between the layers or on top for a tropical twist.
- Gluten-Free Option: Use your favorite gluten-free yellow cake mix in place of the standard box mix and keep everything else the same.
- Fresh Fruit Topping: Add sliced strawberries or blueberries with the mandarin oranges to make the cake even more colorful and refreshing.
- Lightened-Up Version: Swap regular whipped topping for a light or sugar-free version, or try sugar-free pudding for a lower-cal dessert.
How to Make Classic Pig Pickin’ Cake
Step 1: Prepare and Mix Your Batter
Start by preheating your oven to 350°F and generously greasing a 9×13-inch baking dish—you want that lovely cake to pop right out later! In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Once that’s perfectly mixed, fold in one can of drained mandarin oranges (juice discarded). The oranges will break up as you mix, evenly flavoring the batter with sweet-tangy notes.
Step 2: Bake the Cake
Pour the batter into your prepared baking dish and use a spatula to spread it evenly into all four corners. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean—the top will be lightly golden and your kitchen will smell amazing! Allow the cake to cool completely in the pan; this makes frosting so much easier.
Step 3: Make the Whipped Pineapple Topping
In a large bowl, gently mix together the instant vanilla pudding and undrained crushed pineapple. The pudding thickens beautifully with the pineapple juice, creating a sweet, creamy base. Fold in the thawed whipped topping until the mixture is fluffy and blended—no mixer needed! This is the dreamy layer that takes the cake sky-high.
Step 4: Frost and Garnish
Once your cake is fully cooled, generously spread the whipped pineapple topping over the entire surface. Don’t be shy—it’s part of the magic! To finish, arrange the second can of drained mandarin oranges on top for a gorgeous, golden sunburst effect. Pop the cake in the fridge and chill for at least 30 minutes before serving to help those flavors meld and the topping set.
Pro Tips for Making Classic Pig Pickin’ Cake
- Chill Factor: The flavor and texture of Pig Pickin’ Cake get even better after a couple hours in the fridge—overnight is pure perfection!
- Fruit Layer Magic: Gently pat your mandarin oranges dry before placing them on the cake so your topping stays light and fluffy, not watery.
- No Mixer Needed: You can easily fold and blend the topping with a spatula, keeping everything airy and preventing overmixing.
- Pan Size Counts: Stick to a 9×13 pan for classic, party-ready squares, or bake in two 8-inch rounds for a layer-cake moment.
How to Serve Classic Pig Pickin’ Cake
Garnishes
For a breezy, beautiful presentation, arrange the mandarin orange segments in circles, rows, or even into a sweet little flower design. If you want a little extra sparkle, a sprinkle of toasted coconut, chopped pecans, or bright maraschino cherries can add a fun pop of color and crunch to your Classic Pig Pickin’ Cake.
Side Dishes
This cheerful cake pairs perfectly with refreshing summer salads (think cucumber or fruit salad), smoky barbecue fare, or even just a scoop of vanilla ice cream. At potlucks, it’s a ray of sunshine next to savory casseroles, coleslaw, and classic Southern sides.
Creative Ways to Present
Classic Pig Pickin’ Cake is stunning in a trifle bowl for extra “wow” factor. Layer chunks of cake and topping in individual glasses for cute parfaits, or cut the cake into mini squares and serve with toothpicks for a playful, bite-sized dessert bar—instant summer picnic charm!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cake tightly with plastic wrap or foil and store it in the refrigerator. It stays moist and delicious for up to four days, with the flavors continuing to meld beautifully.
Freezing
You can freeze Classic Pig Pickin’ Cake with wonderful results! Wrap individual slices tightly and pop them into an airtight container. Thaw slices in the refrigerator overnight before serving—the topping stays surprisingly fluffy even after freezing.
Reheating
This is one dessert you don’t need to (and shouldn’t!) reheat—Pig Pickin’ Cake is always served chilled for that perfectly cool, refreshing bite. If prepping in advance, just let it sit for a few minutes out of the fridge for the softest texture before eating.
FAQs
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Can I use homemade whipped cream instead of frozen whipped topping?
You can use homemade whipped cream for a delicious from-scratch flavor! Just be aware that homemade cream is less stable than commercial whipped topping, so the frosting may soften more quickly and should be kept extra cold until serving.
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Why is it called Pig Pickin’ Cake?
The name comes from Southern “pig pickin’,” a barbecue tradition where a whole pig is cooked, and friends and family gather to “pick” the meat—and enjoy this fruity, creamy cake for dessert. It’s as much about the celebration as the flavor!
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Can I make Classic Pig Pickin’ Cake in advance?
Absolutely! Classic Pig Pickin’ Cake actually tastes better when made ahead, as chilling gives the flavors and textures time to blend. Make it up to 24 hours in advance for best results, and store it covered in the refrigerator.
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Can I bake this recipe as cupcakes?
You sure can! Bake the cake batter in lined cupcake tins for 18–22 minutes, then decorate with the whipped topping and a mandarin orange on each mini cake for a sweet picnic-ready twist.
Final Thoughts
If you’ve never tried Classic Pig Pickin’ Cake, now is the time—its bright layers and irresistible creaminess just might make it your new potluck tradition. I can’t wait for you to share a slice (or two) of this sweet Southern sunshine with those you love!
Print
Classic Pig Pickin’ Cake Recipe
- Prep Time: 20m
- Cook Time: 35m
- Total Time: 1h
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Pig Pickin’ Cake is a delightful dessert that combines the flavors of citrus and tropical fruits with a light and fluffy cake, topped with a creamy pudding and whipped topping mixture. Perfect for gatherings or special occasions!
Ingredients
Cake:
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- 1/3 cup vegetable or canola oil
- 1 cup water
- 2 (11 oz) cans mandarin oranges, drained
Topping:
- 1 (20 oz) can crushed pineapple with juices
- 1 (16 oz) package frozen whipped topping, thawed
- 1 (3.4 oz) box instant vanilla pudding
Instructions
- Preparation: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Baking: Pour batter into baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool.
- Topping: In a large bowl, stir pudding mix and pineapple. Fold in thawed whipped topping. Frost the cooled cake and top with the second can of mandarin oranges.
- Chilling: Chill for a minimum of 30 minutes before serving.
In a mixing bowl, beat cake mix, eggs, oil, and water until well combined. Add one can of mandarin oranges to batter and beat until well blended.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
