Mandarin Orange Cake, also affectionately called Pig Pickin’ Cake because it’s so good that it makes such pigs out of us, is a Southern classic! This is a beloved cake of family reunions, church picnics, potlucks, and warm weather get togethers. Surprisingly easy to make, this cool cake has always been a hit wherever it goes!
The printable recipe card is at the bottom of this post, of course.
How To Make This Pig Pickin’ Cake Recipe Step By Step
Also known as Mandarin Orange Cake 🙂
Combine all cake ingredients. I usually beat the mess out of this with an electric mixer but if you wanna burn a few calories (to help justify eating the cake later), you can do it by hand. Mix until well incorporated, about 2 minutes with electric, 4-5 by hand.
Here we go!
Divide this among well greased cake pans. I’m using three round cake pans for these photos but I usually just make it in a single 9×13 for ease.
Y’all are worth the extra trouble, but don’t tell that to my family as they enjoy their 9×13 cakes!
Bake at 350 for 25-30 minutes (depending on how many layers you have, thinner layers cook quicker) and allow cake to cool in pan for ten minutes before turning out to cool completely.
If you are a low fuss, low muss person as I usually am, it will bake for about 30 minutes in a 9×13 pan and is just cooled in the pan.
Regardless of which pan you bake your cake in, it is done when it is browned all over the top and a toothpick inserted in the center comes out clean.
For the Mandarin Orange cake, recipe you’ll need:
- Yellow cake mix
- Mandarin oranges
How to make Frosting
Now, let’s make our icing! You’ll need whipped topping, instant vanilla pudding, and pineapple.
I like to get light topping and sugar free pudding just to whittle those calories a bit but you do you.
First, stir together pineapple (and juice) with instant pudding mix until well blended. An electric mixer works best for this. Then, add in whipped topping and gently beat it (low speed) until it is all incorporated together, about 1 minute or so.
Ice your cake however you like to ice your cake. This part is when I am happiest that I’ve made a 9×13, lol. But again, y’all are worth the extra trouble!
Pretty! Don’t you just love jade glass?
Now this cake needs to sit in the fridge, ideally, for two three days before serving.
GASP. Yes, I’m serious. Of course you can eat it now if you want but it will be WAY better after a couple of days.
and then, enjoy!
This recipe I used a yellow cake mix, but you are more than welcome to reach for a white cake mix in replace. It will alter the flavor a bit, but you will find overall it is going to give similar flavor.
In terms of brand of cake mix, feel free to use any brand of cake mix you like, or buy what is on sale.
This cake needs to be stored in the refrigerator. You will find that if you do not refrigerate it will spoil. The frosting is made with whipped cream so for that cover well and store for 3-5 days.
Go right ahead and freeze your cake for up to 3-4 months. Just place in the proper container and freeze. When you want a slice remove and allow to quick thaw on the counter for 30 minutes, or opt to thaw in the fridge overnight.
And believe me, you will! Printable recipe below
Have a great week and thank you for being here! Be sure and print this recipe off, share this post on Facebook, or pin it on Pinterest!
- 1 box Yellow Cake Mix I prefer Duncan Hines
- 11 ounce can Mandarin oranges diced, undrained
- 4 eggs
- ½ cup oil
- 3.4 ounce Box Instant Vanilla Pudding
- 16 ounce whipped topping
- 1 -8 ounce Can crushed pineapple undrained
- Preheat oven to 350. Grease and flour three round cake pans or grease one 9×13 baking dish.
- Place all cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and full combined, about two minutes.
- Pour into prepared pans and bake until toothpick inserted in center comes out clean, 25-30 minutes, slightly less if you use three pans. If using round pans, allow to cool for ten minutes before turning out to cool completely. If using 9×13, allow to cool completely in pan.
- For frosting, place pineapple (with juice) and pudding mix in a mixing bowl. Beat until just mixed. Add in whipped topping and beat on low speed for about one minute, until blended in. Frost cake.
- Cover well and refrigerate. Best if made 2 or 3 days ahead and refrigerated before serving.
If you enjoy this cake you might like the pie version!
Here are some other cake recipes for y’all:
A lot of what weighs you down isn’t yours to carry.