Pig Picking Cake is an easy cake that starts with a boxed cake mix, mandarin oranges and crushed pineapple. It’s sunshine in a cake!
EASY PIG PICKIN’ CAKE
HOW-TO VIDEO INCLUDED BELOW:
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.
WHAT YOU’LL NEED:
For the cake:
yellow cake mix
butter
can of mandarin oranges
large eggs
vanilla extract
For the topping:
vanilla instant pudding mix
crushed pineapple
powdered sugar
whipped topping (COOL WHIP)
extra mandarin orange slices, for garnish
STEP-BY-STEP INSTRUCTIONS TO MAKE PIG PICKING CAKE:
Preheat oven to 350 degrees.For the cake, combine cake mix, margarine, 1/2 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 and small.
Pour batter into greased 9 x 13 inch baking pan or 2-8 inch round pans and bake for 25 to 30 minutes for 9X13 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.
Enjoy!
Originally published: June 2011
Updated & Republished: March 2020
PIG PICKIN' CAKE
Ingredients
For the cake:
- 1 box yellow cake mix
- 1 stick unsalted butter (1/2 cup) softened
- 1 (14 oz) can mandarin oranges drained, 1/2 cup juice reserved
- 4 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1 (4 oz) box vanilla instant pudding mix
- 1 (20 oz) can crushed pineapple (juice reserved)
- ½ cup powdered sugar
- 4 ounces Cool Whip (half a regular tub)
- extra mandarin orange slices, for garnish
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- For the cake, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for 3-4 minutes on medium-high.
- Add drained oranges and stir until combined.
- Pour batter into prepared baking dish and bake for about 20-25 minutes.
- Remove from oven and cool completely.
- Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix.
- Stir in powdered sugar. Then mix in whipped topping.
- Finally, stir in drained pineapple.
- Spread frosting on cooled cake. Optional: Top with slices of mandarin oranges.
Video
Notes
Nutrition
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It makes sense that this cake also goes by the name "pig pickin' cake" since it would be a perfect dessert for a pig roast. I love that it's so easy to make!
Happy Birthday to your Mom!
Looks and sounds delicious. I am going to make this cake this week for my Granddaughter Vanessa who is returning after a five month stay in Spain. Hope she likes it.
PS, I hope your MOM has a wonderful birthday and many many more to come.
I have been making this cake for years. It is my daughters favoriate cake and I bake it every year for her birthday.
The family loves it and there is never any left.
Can you use peaches instead of Mandarin oranges?
I've heard such fabulous things about this cake…it may be on my menu this weekend…as, shocking as this may seem, we're running low on dessert!!! Happy birthday to your sweet mom, Brandie…and thanks again for allowing me to share one of my recipes with all your friends and fans. It was great fun (and you have the NICEST followers…truly :)). xoxo
Happy birthday to your mom, great story. This cake looks very fluffy and tasty. Since it has so many names-it must be delicious. The idea of individual servings makes this recipe even better. Thanks for sharing
Yup, this recipe is a classic!! Our family calls it Pig Pickin' Cake. Happy, happy birthday to your Mom! Oh, and I made your strawberry bread … divine.
I love this cake, whatever you call it! My mom didn't make this one, but I always looked for it at church when we had covered dish dinners. Happy Birthday to your mom!! 🙂
Happy Birthday to your mama! This cake sounds delicious and perfect for these summer days. So bright and cheery. Yummy!
I combined this with a jello poke cake and dubbed it Pig Pickin' Poke Cake, lol!
You gals are just the sweetest folks in the world. Thank you for the birthday wishes for my Momma. She reads this blog (she better!) so I know she is loving all your well-wishes!
Tonya – you crack me up!
Siggy, love that idea!!!
Dear Rae, what a great story and recipe. Thanks for sharing it. I look forward to making it for my family/friends.
Happy birthday to your mom. 60 is very young. I love the cake, It is called by all the names everyone mentioned. It really is good.
Brandi, This is such a great post and I enjoyed reading it so much. This cake looks wonderful and I hope your Mom has a wonderful birthday. I can tell by your post how close you and your Mom are and I love that about you. My girls and I have so much fun together, too. Have a great weekend and thanks for sharing your Mom and your recipe with us today.
Im going to attempt this for dessert tonight sounds very refreshing…..Happiest of Birthdays to your Mom may all her Birthday Wishes come true this year!!!
Happy Birthday to your mom. My mama's birthday was yesterday. This is the second birthday since her passing and I sure miss her! She would have been 69. Cancer took her home too early. Anyway, don't mean to be a party pooper! Glad you still have your mom and glad y'all got to celebrate together! 🙂
We call it Mandarin Orange Cake and no matter what it's called… it is GOOOOOD! Even for breakfast!!!!! Well, I wouldn't know, I'm just speculating. lol 🙂
Ok fine! I know it's good for breakfast from experience. Confession is good for the soul, right? Oranges are healthy, and cool whip is like having milk and butter is a good fat….oh never mind.
Enjoyed hearing your memories…and the cake sounds wonderful. Happy Birthday to your Mom!
Happy Birthday Brandi's Mom! 🙂
This cake sounds really good! Thanks so much for sharing it!
Aw, so sweet! My friend has made this in a 9×13 pan but it looks really pretty as a two layer cake!
I have definitely been living under a rock since I never heard about this cake :((
Sounds so great for summer, with those mandarins.
Happy birthday to your mother Brandie and thanks for sharing this amazing cake 🙂
Happy Birthday to your mom! Enjoy! Cake looks amazing. Yummy! I'll have to try this. Thanks.
Oh my gosh, I just found your blog through a linky party. Every single recipe on your side bar is mouthwatering! I LOVE this cake – except I call it "Pig Pickin Cake". I have only ever done it as a sheet cake. I love the idea of making it a layer cake. I will have to try that next. I am a new follower – I LOVE your blog. Check out mine if you're interested. http://eatcakefordinner.blogspot.com
God bless your Mama and enjoy her as long as you can. She raised a smart girl, didn't she?
Happy Birthday to your Moma. Nice to make a easy cake and be enjoyable. Sounds wonderful. Have a great week Andi
Happy B-day to your mom..your cake look amazing..and I love all the names..I cant say that I ever heard of it but I have to try..looks like my kind of cake..
Happy bday to your mom – the cake looks delicious
Mary
Happy Birthday to you wonderful mother…I would be so pleased to have this cake for my next birthday.
What a wonderful post. This recipe looks so fantastic. I cannot wait to try this out.
Happy belated birthday to your mom and this cake is delicious!! gloria
I hope Mom had a wonderful and blessed birthday. How about I tell you when my birthday is and you make this cake for me. I can't imagine that I could do it any better.
This is an absolutely fabulous cake recipe! My mom made this every year for my birthday. I missed it this year since we couldn't be together. I guess I'm going to have to make it myself. Hope your mom had a fantastic birthday! Have a happy and safe 4th of July!
This cake is so good and perfect for summertime!! I've tried it at a locally favorite bakery and loved it. I'm so glad that you shared the recipe with me now so that I can make it! 🙂 Thanks!
A happy belated birthday to your mother…I, too, have seen this cake called by all the different names you mentioned. The recipe was posted in my local newspaper several years ago. According to the article, TV journalist, Connie Chung, went to Atlanta, GA to interview the parents of Newt Gingrich. Newt's father made this cake and served it to Connie Chung. I have made this cake so many times and it is always well loved by everyone that eats it. I make it for one of my stepsons every time he visits. He could eat the whole cake by himself if I'd let him. Thanks for sharing the recipe. I'll have to try your version with the powdered sugar added… 🙂
Finally, finally, FINALLY got a chance to make this cake and OMG…it is DELICIOUS!!! I especially love the icing with its little chunks of pineapple. I made the 2-layer version and garnished around the edge with mandarin oranges which made it seem extra special to the kids.
My family loves this cake! We are from southwest fl and this cake has been a staple at many a birthdays, family gatherings and on those just because days! My * year old loves it so much that since she's been in school that's what she has asked for on her birthdays for school. Needless to say all her classmates now ask for the pea cake.. We only have one difference in our recipe from yours and that is that we don't add powdered sugar to the frosting because it already a pretty sweet one on its own without..Love your blog! All your recipes remind me of my Gran!!!
I have to try this one. Sounds like the type of cake that southern women would have baked. I've got a really old recipe that my mother-in-law in South Carolina gave me that is fantastic and I hope I never lose that recipe because it will make a pineapple cake with seven minute sticky frosting or a pound cake.
Brandie, this cake is just like the one our favorite restaurant serves. Shonda, the lady that bakes the cake told me what was in it and then I found this recipe, which is exactly like it with the exception that she puts all of the juice from the mandarin oranges in the batter. I made it on Saturday and put the whole can in as well. My husband is a retired Marine and has a good appetite but I have to say that in the 34 yrs. that I have been married, this is without a doubt the best cake I have ever made. My husband just loved it and so did I. I gave my younger sister the recipe on Sunday when I went to her son's ceremony for obtaining Eagle Scout.
I have also given your website to my daughter and my daughter-in-law. They will be making it as well.
Thanks and I am thrilled to have found your blog.
Can't wait to make this.
Whenever we would come to the USA from Salzburg, Austria, my Aunt Merlin would make this cake (Arkansas) just haven't been able to find recipie and it's escaped from my pea brain. Thanks for posting, I'm going to "pig out"
I made this for my mothers birthday today!! So yummy! Thank you for sharing.
My mother had this recipe as Pig Pickin' cake. Her recipe did not include the powdered sugar and she would always poke holes in the cake with a toothpick and pour some of the pineapple juice over it. It's my favorite and she would make it for my birthday in July(perfect as you said for hot weather). She's been gone almost 6 years and I still can't make it to taste like hers.
My mother did the exact same thing. She would drain the juice to use after the cake had baked, poking the holes into the cake afterwards and using the juice, before layering the frosting without powdered sugar. She also used wax paper under the cake mix so that the juice would remain underneath and seep back up into the cake.
Best cake ever!
I've been excited ever since I found your site here recently. I was especially excited to see this recipe though…because I already had it. lol We call it Piggy Cake. Anyways, the reason i was so excited is because if I have at least ONE recipe that you already have, maybe one day I'll cook as good as you!
Have had this recipe for years but mine does not call for butter in the cake mix instead it calls for a butter cake mix, 4 eggs and a can of mandarin oranges, juice too. It turns out light and fluffy and sooooo GOOD. Everything else is the same.
I used to make this cake often. We called it pea picking cake since it was made during the summer and made a good dessert to have after picking peas on the farm. It is better if you put some nuts in the topping. I always used chopped pecans.
Glad your mother was able to have this cake for her 60th birthday. What are you planning to make for her 70th?!
Never known anyone else to make pea picking' cake other than my own mom. So glad to have found your recipe and blog (thanks to pinterest!) and the chance to share the love. This is a MUST for every birthday and cookout!
My family as made this cake for years and we call it "Pig Pickin Cake" because you make a pig out of yourself eating it. We also make it with three layers, it seems to absorb the pineapple and cream taste even better.
I've always heard it called "Pig Pickin" cake too, because the ladies used to take them to the bbqs in the community. No matter what you call it, it really is good! 🙂
I have made this cake throughout the years for large groups and I have always used the yellow cake mix UNTIL last week. I substituted an orange cake mix and it is so much better! I will not go back to the yellow cake mix. It got rave reviews from my church group.
Can you put it in the freezer to help keep it cold for setting out for a few hours until after the meal? No way to refrigerate once we take it to the party.
I fold in crushed pecans into the frosting as well!! Delicious fruity cool summer cake!!
Am in UK what is cool whip please
It’s like a stabilized whipped cream. I’m pretty sure you can Google it and come up with a good substitution. 🙂
Just made this cake and it was beautiful in the oven until I took it out. It has flatten! Any ideas as to why?
I’m thinking that the oranges weren’t beaten small enough. The weight from them weighed down the cake. I never added the powdered sugar because I thought it would be to sweet for us.
Thank you for the recipe the cake is delicious.
I I am so glad to see that someone else had their cake flatten. Mine actually shrunk from the sides of the pan also. I really think my oranges were beaten small enough. Any other ideas of what I did wrong? I used extra large eggs – could that have done it?
Possibly! But the good news is this cake has a frosting. So any imperfections can be covered up! 😉
My sister told me it is because a used a glass pan. Same thing has happened to me many time with just plain cake. Happened again with this recipe. I googled & it said when using glass pan lower temp to 325 & bake longer. I will just start using my metal pan. Still tasted delicious though, just not as pretty as the picture shown.
I think sometimes the Pyrex pans don’t always heat as evenly as metal pans. There are also hot spots in all ovens and it can cause uneven heating when using a glass or Pyrex dish.
My recipe is different in that the icing is: crushed pineapple and the juice, a large instant vanilla pudding, mixed on mixer then fold in cool whip. Do try it. this way
I baked in a glass pan with the oven on 325 but I baked the cake for 45 minutes and my cake was a success!
I live at high altitude (7000 feet). I made this cake for years without any problems. However the last couple of years, it has fallen just at the end of baking. Has there maybe been a change to the boxed cake recipe? Does anyone have any tips to help me out? Otherwise, I LOVE the cake!
The cake turned out perfect. No issues what so ever. The frosting was a whole other situation. Nothing I did would firm it up. It was like soup. The instant pudding calls for 2 cups of liquid and this recipe only called for a quarter of the liquid so I don’t understand why it did what it did.
Dont make the pudding. Just use the pudding mix.
I make a cake very similar, except no powdered sugar in the topping. Topped mine with pecans and cherries. The recipe was given to me by a neighbor 30 yrs ago and is still a favorite. At a dessert auction fund raiser it sold for $70.
I just made this recipe and it’s to die for!!! I subbed the oranges for additional pineapple and added mini marshmallows and 1/2 cup shredded coconut. Such a great summer desert
Yes! I love the idea of coconut! I am totally gonna have to try that next time!
I made this today! It is soooooo good ????
I am green cooker and just want to make this recipe . the quesiton is which one I should use ? Hand mixer or hand blender?
It takes about 10 extra minutes to bake as the top of the cake looked unndone
Can this cake be frozen? I would make in 2 pans and then freeze one with the topping.
I just made this last weekend for the fourth. Such a great summer dessert. The topping is so light and the cake is so fresh. The only thing I did different was not use the powered sugar in the frosting. So yummy! Thanks.
Didn’t change a thing – it was perfect!
I’ve made this many times and it’s delicious but I always need to bake almost 20 extra minutes?! It’s golden brown on top but 100% soup when timer goes off….. Any idea what I’m doing wrong? My oven works fine too.
Hi Tara, Are you baking the cake on the top rack? I’ve made this cake so many times (I could make it in my sleep – LOL) and the time is always the same. However, it’s possible it could be rack position or perhaps my oven runs hot. I need to do a proper oven test. However, I am so glad you figured it out and you enjoyed it!!
So good – thank you!
Turned out perfect. Mine came out so fluffy and scrumptious! I wouldn’t change a thing. FYI – I used Betty Crocker cake mix. Seems to work better than Duncan Hines. My whole church group wanted the recipe. 🙂
I don’t see why not. It’s not a super heavy tasting dessert so I think a little citrus after a pasta meal would be delicious!
Getting ready to make this and wondering if butter is just softened or melted.
Hi Dianne, it’s just softened.
Is it possible that this original recipe used a box cake that was 18.25 oz? I’m wondering if the new smaller cake mixes that are on the shelves today (15.25 oz) are contributing to the longer cooking times and flattening of the cake out of the oven.
Hi Anna! I tested this with the smaller cake mix boxes. It still worked so I think it has to do with the actual brands that are being used. Some off the cake mix brands (like Duncan Hines) aren’t working so well with these types of recipes. It’s sad because I love the flavor of Duncan Hines cake mix! Perhaps they changed their formulation. Pillsbury seems to be working the best.
Another recipe that looks great! How did it get its name?
I have made this before but this time my frosting was not as stiff. Any suggestions on what I could have done to make it thicker, or stiffer. I made a two layer cake but the top layer is just sliding around.
My aunt told me about using powdered non-dairy creamer. You don’t get that powdered sugar taste, in fact, if you use the regular flavor, you don’t get any taste change at all. I use crisco instead of butter ( sometimes ) because the crisco seems to hold up better to being stirred. Using that creamer, you can make cement if you add enough!LOL
Ha! I did not know that Dianne!! I am going to have to try that sometime! What do you do to sweeten it though since there is no sweetener in non dairy creamer? Do you just add it along with the powdered sugar?
Ya, you make the powdered sugar frosting just as you normally would, sub out butter for crisco to make it hold a little better and then add your creamer to get your consistency. Get the consistency just about to where you want, THEN add your flavoring, otherwise it can get lost.
One thing I like to do is to make this with cream cheese extract/flavoring. You could not tell it from the real thing. I get mine from Watkins, most stores carry it now. Or get the clear vanilla from Watkins as well and you can make pure white frosting, no tint of brown. Add some almond extract along with the clear vanilla and you have royal icing.
I made this cake and loved it except for the frosting has a somewhat grainy taste to it. I mixed the pineapple juice with the instant pudding mix with a whisk, then whisked in the powdered sugar and I”m wondering if I should have used a mixer and beat it instead. Then I folded in my Cool Whip, then folded in the pineapple. Any ideas?
Hi Janice – hmmm perhaps? I’ve never had that happen…wonder if it had to do with the pudding mix itself. Maybe something was wrong with it…
My ex BF would tell me of a cake like this he had as a child .. So I think I finally have found it and we’ll its cooling now and after the icing we will see if it’s the one he remembers…
I hope you both loved it Sasha!
any ideas on how to make the icing so that its spreadable its a bit too thin to spread like a frosting
I made the frosting with softened cream cheese, powdered sugar, pineapple, vanilla pudding mix and the juice of the pineapple and it is firm and delicious.
Made it for my Ma’s B-day party. Everyone loved it. I made the cake the night before and put it in the fridge along with the can of pineapple. I made the topping the next day. I used the whole tub of whipped cream. My sister wants it for her birthday too.
Absolutely love hearing that Brenda!! Thank you for coming back to comment!
My Mom used to make this cake many, many, and I do mean many, years ago. It’s wonderful and I will be making sure what ingredients I need when I go to the store. We called it Pig Lickin’ cake. I grew up in hog country. Just a comment.
Hahaha! The names we come up with, right? Love it!