Southern-Style Pig Pickin’ Cake

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Traditional Pig Pickin’ Cake (Mandarin Orange Cake)

This beloved Pig Pickin’ Cake—often known as Mandarin Orange Cake—is a staple at Southern cookouts and gatherings. Fluffy, incredibly moist, and refreshingly fruity, it’s the perfect light dessert to follow a rich barbecue spread.

Ingredients

For the Cake

1 box (15¼ oz) yellow cake mix
3 eggs
⅓ cup vegetable or canola oil
1 cup water
2 cans (11 oz each) mandarin oranges, drained

For the Frosting

1 can (20 oz) crushed pineapple with juice
1 container (16 oz) frozen whipped topping, thawed
1 box (3.4 oz) instant vanilla pudding mix

Instructions

Step 1: Prep the Baking Dish
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan with butter or cooking spray to prevent sticking.

Step 2: Mix the Cake Batter
In a large mixing bowl, beat together the cake mix, eggs, oil, and water until smooth. Gently fold in one can of drained mandarin oranges. As you stir, the oranges will break into smaller pieces, naturally infusing the batter with moisture and citrus flavor.

Step 3: Bake and Cool
Transfer the batter to the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding frosting.

Step 4: Make the Topping
In a large bowl, combine the dry pudding mix with the entire can of crushed pineapple, including its juice. Stir until fully blended. Carefully fold in the whipped topping until the frosting becomes smooth and airy.

Step 5: Frost the Cake
Spread the pineapple frosting evenly over the cooled cake. Arrange the remaining drained mandarin oranges on top for a bright, decorative touch.

Step 6: Chill and Serve
Refrigerate the cake for at least 30 minutes before serving. Chilling helps the topping firm up and enhances the fruity flavors throughout.

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