Pig Pickin' Cake is an easy cake that starts with a boxed cake mix, mandarin oranges and crushed pineapple. It's sunshine in a cake!
AN EASY, ORANGE FLAVORED CAKE
For her birthday, my Mom wanted a dessert she had not had since childhood, Pea Pickin' Cake (or Pig Pickin' Cake.) Her mother used to make it, but sadly she did not have her Momma's recipe. So, my Mom and I were determined to get this just like she remembered. I think we nailed it! This really is an amazing cake for spring and summer. The flavors are bright and fresh and the whipped cream topping gives it a light taste.
ALSO CALLED MANDARIN ORANGE CAKE
This cake has a lot of different names. I have no idea how it became called Pig Pickin' or Pea Pickin' Cake (as my Momma remembers it being called.) But whatever you call it - I know you'll call it delicious! This cake does to be stored in the refrigerator because of the whipped topping.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- yellow cake mix
- mandarin oranges
- large eggs
- vanilla extract
- vanilla instant pudding mix
- crushed pineapple
- powdered sugar
- whipped topping (COOL WHIP)
- extra mandarin orange slices, for garnish
HOW TO MAKE PIG PICKIN' CAKE:
Preheat oven to 350F degrees. For the cake, combine cake mix, butter, ½ cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high.
Add drained oranges and stir until pieces are broken up slightly. Don't stir too much because you want to see some large orange pieces in the cake.
Pour batter into greased 9x13-inch baking pan or (2) 8 inch round pans and bake for 25 to 30 minutes for a 9x13-inch pan or 17-21 minutes for 8-inch pans.
Basically you want the cake to be lightly golden brown and set. Remove from oven and cool completely. Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix.
Add powdered sugar and mix, then mix in whipped topping.
Stir in drained pineapple.
Spread on cooled cake (or layers if making a round cake) and refrigerate several hours before serving. Then slice cake into 12 slices (while in the pan)and then top each slice with a mandarin orange slice. I like to put the cake into the refrigerator for about an hour to help set up the frosting.
CRAVING MORE RECIPES?
Originally published: June 2011
Updated & Republished: March 2020
Pig Pickin' Cake (+Video)
For the cake:
- 15.25 ounce box yellow cake mix
- 1 stick unsalted butter (½ cup) softened
- 14 ounce can mandarin oranges drained, ½ cup juice reserved
- 4 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 4 ounce box vanilla instant pudding mix
- 20 ounce can crushed pineapple (juice reserved)
- ½ cup powdered sugar
- 4 ounces Cool Whip (whipped topping) (half a regular tub)
- extra mandarin orange slices, for garnish
- Preheat oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
- For the cake: combine cake mix, butter, ½ cup juice from the mandarin oranges, eggs, and vanilla extract. Beat for 3-4 minutes on medium-high.
- Add drained oranges and gently stir until combined (leaving some of the oranges chunky).
- Spread batter into prepared baking dish and bake for about 20-25 minutes. Remove from oven and cool completely.
- Once cake is cool, in a bowl, stir together the juice from the drained crushed pineapple with the instant vanilla pudding mix.
- Stir in powdered sugar. Then fold in the Cool Whip whipped topping.
- Finally, stir in drained pineapple. Note: if your frosting seems a bit too "liquidy" just add in a little more of the Cool Whip until you get a stiffer consistency.
- Spread frosting on cooled cake. To help the frosting finish setting up, place cake into the refrigerator for at least 3-4 hours before slicing.
- When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with a mandarin orange slice. Note: I like to put the cake into the refrigerator for about an hour to help set up the frosting.
- Keep cake refrigerated.
- Margarine can be substituted for the butter.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.