Pig Pickin’ Cake (+Video)
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, Pig Pickin’ Cake. Her mother used to make it, but sadly she did not have her Momma’s recipe. She remembers her Mom calling it Pea Pickin’ Cake. 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.
FREQUENTLY ASKED QUESTIONS:
Of course, if you can find it. Duncan Hines makes one called “Orange Supreme Cake Mix”. I am currently unable to find it in any grocery stores near me but if you are able to find it then you can certainly use it for a stronger orange flavor.
I posed this question to a bunch of folks on Facebook a number of years back and I got about 100 different answers from about 100 different elderly southerners. So it looks like every family has their own idea of where the name came from. After doing a bit of research, most food historians seem to think it came from southern barbecues. This type of cake (or similar) was served at pig roasts (or pig pickings), so therefore this became known as the Pig Pickin’ Cake.
This cake goes by so many different names depending on what your family called it – it is hard to keep up. I’ve heard some call it Mandarin Orange Cake or even Pea Pickin’ Cake. It is also called Sunshine Cake, Pineapple Orange Cake, etc. The list is endless. It doesn’t matter what you call it though – you’ll always call it good!
Of course! If you have a favorite homemade vanilla or yellow cake recipe then you can certainly use that instead. Just make sure to incorporate the drained mandarin oranges into your cake batter. I have only ever used a cake mix so you are going to have to use your best judgement on how best to make this homemade and how to incorporate the oranges and the juice.
I have only ever made this with Cool Whip. I like it because it stays stabilized for much longer than homemade whipped cream. As I say with all recipes that have Cool Whip, if you are used to replacing Cool Whip with homemade whipped cream in recipes, then this one shouldn’t be any different Just do what you would normally do. I cannot make recommendations because I’ve never done it.
This cake should be kept in the refrigerator when not being served (because of the frosting). Leftovers can be kept in the refrigerator for up to 5 days and it can be frozen (if properly wrapped to protect against freezer burn) for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow cake mix – you can use any similar style cake mix: French vanilla, white or butter also work here. I suppose you could even go with a pineapple cake mix.
- butter – you can also use margarine instead of butter. Just make sure it is fully softened to room temperature or you’ll never be able to mix it into the batter. Do not melt it though.
- mandarin oranges – You can purchase mandarin oranges in light syrup or 100% juice. You just need to set aside 1/2 cup of the liquid in the can before fully draining.
- large eggs – baked goods turn out best when everything is at room temperature. So set the eggs out about an hour or so before making your cake.
- vanilla extract – this is optional. It just gives it a little boost of flavor. You could probably use an orange extract if you want to bring out that orange flavor.
- vanilla instant pudding mix – you need to look very carefully at the packaging. It needs to be instant pudding – not cook and serve.
- crushed pineapple – you want to drain these really well. Just be sure to set aside 3/4 cup of that juice and then you can drain the rest.
- whipped topping (COOL WHIP) – if you’ve never purchase this before, you will find Cool Whip in the frozen dessert section of your grocery store. It comes frozen so you’ll need to defrost it before using. Don’t defrost on the counter. Just put it in the fridge to defrost overnight.
HOW TO MAKE PIG PICKIN CAKE:
Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I prefer the kind that has flour in it like Baker’s Joy). For the cake, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla extract. 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 prepared baking pan for 25 to 30 minutes or until a toothpick comes out clean.
Basically you want the cake to be lightly golden brown and set. Remove from oven and cool completely. Once cake is completely cool, blend 3/4 cup of the juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple.
Spread frosting on cooled cake and refrigerate for a a couple of hours before serving. This helps the frosting to set up a bit more. Then slice cake into 12 slices (while in the pan).
Then top each slice with a mandarin orange slice.
Serve and enjoy! Keep cake refrigerated.
CRAVING MORE RECIPES?
Originally published: June 2011
Updated & Republished: July 2023
Pig Pickin’ Cake (+Video)
Ingredients
For the cake:
- 14 ounce can mandarin oranges (1/2 cup juice reserved, drain the rest)
- 1 box yellow cake mix
- 1 stick unsalted butter (1/2 cup), softened to room temperature
- ½ cup mandarin orange juice
- 4 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 20 ounce can crushed pineapple (3/4 cup juice reserved, drain the rest really well)
- ¾ cup juice from the crushed pineapple
- 4 ounce box vanilla instant pudding mix
- ½ cup powdered sugar
- 4 ounces Cool Whip (whipped topping) (half a regular sized tub)
- extra mandarin orange slices (for garnish)
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Drain the can of mandarin oranges, setting aside 1/2 cup of the juice (discard the rest of the juice).
- For the cake: combine 1 box yellow cake mix, 1 stick unsalted butter (1/2 cup), 1/2 cup mandarin orange juice, 4 large eggs and 1 teaspoon vanilla extract. Beat for 3-4 minutes on medium-high.
- Add drained 14 ounce can mandarin oranges and gently stir until combined (leaving some of the oranges chunky).
- Spread batter into prepared baking dish and bake for about 25-30 minutes. Remove from oven and cool completely or until a toothpick inserted comes out clean (oven times can vary).
For the frosting:
- Drain the can of crushed pineapples very well, set ting aside 3/4 cups of the juice (discard the rest of the juice).
- Once cake is cool, in a bowl, stir together 3/4 cup juice from the crushed pineapple with 4 ounce box vanilla instant pudding mix.
- Stir in ½ cup powdered sugar. Then fold in 4 ounces Cool Whip (whipped topping).
- Finally, stir in drained 20 ounce can crushed 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 2-3 hours before slicing.
- When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with extra mandarin orange slices. Keep cake refrigerated.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Keep cake refrigerated.
- Margarine can be substituted for the butter.
- This can be made in a round layer cake. (2) 8 inch round pans and bake for 17-21 minutes (or until toothpick inserted comes out clean.
Nutrition
Nutritional Disclaimer
“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 and other nutritional values can vary quite a bit depending on which brands were used.
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!
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!
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.
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!
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…
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.
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?
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.
Another recipe that looks great! How did it get its name?
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.
Getting ready to make this and wondering if butter is just softened or melted.
Hi Dianne, it’s just softened.
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!
So good – thank you!
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!!
Didn’t change a thing – it was perfect!
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.
Can this cake be frozen? I would make in 2 pans and then freeze one with the topping.
It takes about 10 extra minutes to bake as the top of the cake looked unndone
I am green cooker and just want to make this recipe . the quesiton is which one I should use ? Hand mixer or hand blender?
I made this today! It is soooooo good ????
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 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.
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 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!
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!