Mandarin Orange Cake (Pig Pickin’ Cake)
A nostalgic Southern classic, this bright, fluffy mandarin orange cake combines a simple yellow cake mix with juicy mandarins and a light pineapple whipped frosting. Perfect for potlucks, BBQs, or any occasion that calls for a refreshing, crowd-pleasing dessert.
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.