Table of Contents
If you’re looking for a dessert that’s bright, nostalgic, and incredibly simple to make, this mandarin orange cake recipe is exactly what your kitchen needs. In this article, we’re diving into a deeply personal take on the Southern staple known affectionately as “Pig Pickin’ Cake.” You’ll find a heartwarming origin story, ingredient swaps, pro baking tips, variations, and answers to the most Googled questions about this easy crowd-pleaser. I’ll also connect you with some of our other top comfort dessert recipes from FlavivoRecipes.com, in case your sweet tooth still has room.
My Journey to Mandarin Orange Cake
My Southern Start in the Kitchen
When I first tasted mandarin orange cake, I was knee-high to a flour sack in my grandma’s Charleston kitchen. She didn’t follow recipes—she followed her nose. And that fragrant orange-flavored bundt cooling on the sill? I never forgot it. My recipe for mandarin orange cake blends nostalgic appeal with a modern burst of flavor. You know those bite-after-bite desserts that vanish during potlucks? This is one of them.
I remember helping my grandma stir the yellow mix straight from a box, adding in canned mandarins, and watching the cake puff up golden in an old cast-iron oven. Today, I lean into that memory while making it my own—adding butter for richness, swapping whipped topping varieties, or sometimes turning it into cupcakes for casual gatherings.
Why It’s Called Pig Pickin’ Cake (and Why You’ll Love It)
Let’s set the record straight: this mandarin orange cake recipe is also famously known in the South as “Pig Pickin’ Cake.” The name hails from community pig roasts where dessert was just as important as pulled pork. After a big meal, folks craved something tangy yet light—this cakelike, fruity finale always hit the mark.
But this isn’t just about tradition; it’s about versatility, too. One of the best things about this cake is how forgiving and customizable it is. Don’t have whipped topping? Use homemade cream. Only have fresh mandarins? I’ll show you how to make that work, too. Just like my easy banana bread recipe, it’s made with ingredients you probably already have—and plenty of heart.
Ingredients, Timing & How-To Guide
What You’ll Need (Substitution-Friendly)
This mandarin orange cake recipe calls for pantry staples, making it ideal for last-minute cravings or casual get-togethers that need a little sweetness.
| Ingredient | Notes / Substitution |
|---|---|
| 1 box yellow cake mix | Any brand; avoid “pudding-in-the-mix” versions for best texture |
| 4 eggs | Room temperature |
| 1/2 cup vegetable oil | Canola also works; coconut oil gives a tropical note |
| 1 (11 oz) can mandarin oranges (undrained) | Use fresh if you prep by removing membranes and adding juice |
| 1 (8 oz) container whipped topping | Stabilized homemade whipped cream also works |
| 1 (20 oz) can crushed pineapple (undrained) | Essential for frosting; the tang balances the sweetness perfectly |
| 1 (3.5 oz) box instant vanilla pudding mix | White chocolate or cheesecake pudding adds a fun twist |
Prep, Bake & Chill Times (With Tips)
This mandarin orange cake comes together fast. Total time from start to finish: about 1 hour 20 minutes.
- Prep time: 10 minutes
- Bake time: 25–30 minutes
- Cooling time: 20 minutes
- Frosting prep and chill: 20 minutes
Helpful tip: Bake the cakes ahead and chill them for cleaner slices. You can even turn leftovers into trifle layers or turn them into Japanese-style crepe cake layers for a unique hybrid dessert.
Step-By-Step Cake Assembly
- Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large mixing bowl, beat the cake mix, eggs, oil, and the entire can of mandarins (juice included) for 2–3 minutes until light and fluffy.
- Pour evenly into prepared pans and bake 25–30 minutes. They should spring back in the center when touched.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks.
- In a separate bowl, combine pineapple (with juice), pudding mix, and whipped topping. Mix well and refrigerate until it thickens slightly.
- Once cakes are completely cool, frost with chilled pineapple whipping cream. Chill the whole cake for at least 1 hour before serving.
For visual frosting techniques and ideas, check out inspiration from our pink heart cake guide to get those perfect swoops and swirls.
Customizing Your Mandarin Orange Cake Recipe
Fresh vs. Canned: Can You Substitute?
Absolutely—you can substitute fresh mandarins for canned if you’re craving that straight-from-the-tree citrus burst. Simply peel, section, and remove all white membranes. Use about 1 1/4 cup of fresh segments and combine with 2–3 tablespoons of fresh-squeezed orange juice to simulate the canned flavor profile.
Using fresh fruit retains more natural antioxidants like vitamin C. According to USDA nutrition research, fresh mandarins contain fewer additives and sugars compared to canned varieties in syrup.
Still, canned versions are more consistent in texture and moisture, especially for baked goods. I recommend using canned for the cake mix and reserving fresh for decoration or serving.
Turning This Into Other Desserts
Want to get creative? This mandarin orange cake batter is incredibly versatile. Use it instead of traditional yellow cake to make:
- Bundt cakes (just adjust the baking time to 40–45 minutes).
- Cupcakes (bake 18–20 minutes; makes 24).
- Sheet cake (use a 9×13 pan; perfect for potlucks).
- Layered trifles or parfaits.
Pair it with textures like the crisp brioche layers found in our French beignets recipe or turn leftovers into a crumbly topping for an afternoon yogurt bowl.
Pro Tips, FAQs & Final Thoughts
Easy Wins for Better Flavor & Texture
- Chill It: For cleaner, restaurant-style slices, refrigerate the frosted cake at least 2 hours.
- Whip Smart: Beat pudding into pineapple before folding in the whipped topping for silkier texture.
- Toasted Coconut Topping: A few sprinkles on top add crunch and contrast.
- Zested Appeal: A little orange zest in the batter lifts the citrusy profile.
This orange-forward cake shares the same easy charm as our cinnamon rolls recipes, especially when enjoyed with a hot cup of breakfast coffee.
Why This Cake Is Always a Crowd Favorite
People love it because it’s light, fruity, and unexpected—but still familiar. That combo of juicy mandarin, fluffy yellow cake, and creamy pineapple frosting makes for unforgettable Southern hospitality. Whether you’re prepping it alongside our how-to-make pancakes guide for brunch or finishing off a barbecue, it always earns praise.
If you’re into pie-based spins, imagine the mandarin twist inside something like our rhubarb and strawberry pie shell—yes, it can be done.
FAQs About Mandarin Orange Cake
Can you add mandarin oranges to cake mix?
Yes. In fact, undrained canned mandarin oranges are essential to this recipe’s moisture and citrus flavor. They break down during mixing, infusing the entire batter with fruitiness.
What are the three ingredients in orange cake?
The simplest version of orange cake often includes yellow cake mix, eggs, and canned mandarin oranges. Our recipe builds on that trio with oil, pineapple, whipped topping, and pudding for a fluffier, more flavorful result.
Why is it called Pig Pickin’ Cake?
“Pig Pickin’” refers to Southern pig roast parties where this cake became the signature dessert. It offered a sweet, refreshing contrast to smoky BBQ meats—hence, the name.
Can you substitute fresh mandarin oranges for canned?
Yes, just use peeled, membrane-free orange slices and a few tablespoons of fresh-squeezed juice. The texture will be slightly different, and the flavor may be brighter but less sweet without syrup.
Conclusion: A Feel-Good Favorite You’ll Keep Coming Back To
This mandarin orange cake recipe brings together everything I love about cooking: family history, bright flavors, and recipes that bring people together effortlessly. Whether you’re re-creating a Southern tradition or trying something new with fresh twists, it’s yours to customize and enjoy.
From Charleston childhood memories to your own family’s table, this recipe delivers nostalgia, refreshment, and the kind of joy only homemade cake can bring. Try it once, and I promise you—it’ll become your go-to dessert for any occasion.
And if you’re craving even more creamy textures, fancy a layered masterpiece, or want to explore new baking arts, you can swing by our panna cotta recipe adventure and keep that sweet streak going.
Mandarin Orange Cake (Pig Pickin’ Cake)
Ingredients
- 1 box Yellow cake mix Any brand; avoid pudding-in-the-mix
- 4 large Eggs Room temperature
- ½ cup Vegetable oil Canola or coconut oil works too
- 11 oz Canned mandarin oranges Undrained; about 1 1/4 cups fresh with juice if substituting
- 8 oz Whipped topping Cool Whip or stabilized homemade whipped cream
- 20 oz Crushed pineapple Undrained; for frosting
- 3.5 oz Instant vanilla pudding mix Cheesecake or white chocolate flavor for variations
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix batter: In a large bowl, combine cake mix, eggs, oil, and entire can of mandarin oranges (with juice). Beat for 2–3 minutes until light and fluffy.
- Bake: Divide batter evenly into pans. Bake 25–30 minutes or until centers spring back when touched.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make frosting: In a separate bowl, combine undrained crushed pineapple and pudding mix. Stir in whipped topping until fully blended. Chill for 20 minutes.
- Assemble: Once cakes are completely cool, frost with chilled pineapple mixture. Chill the frosted cake for at least 1 hour before slicing.
- Serve & enjoy! Garnish with toasted coconut or fresh mandarin segments if desired.
Notes
- For cleaner slices, chill the frosted cake for 2+ hours.
- Fresh mandarins can replace canned—just peel, remove membranes, and add juice.
- Try topping with toasted coconut or extra zest for more texture.
- Makes excellent cupcakes or trifle layers if you love repurposing leftovers!
- Keeps well refrigerated for up to 4 days.