Southern-Style Pig Pickin’ Cake
Classic Pig Pickin’ Cake (Mandarin Orange Cake)
This Classic Pig Pickin’ Cake—also called Mandarin Orange Cake—is a longtime favorite at Southern barbecues and potlucks. It’s light, ultra-moist, and perfectly refreshing, making it an ideal sweet finish after a hearty meal.
Ingredients
For the Cake
- Yellow cake mix – 1 box (15¼ oz)
- Eggs – 3
- Vegetable or canola oil – ⅓ cup
- Water – 1 cup
- Mandarin oranges, drained – 2 cans (11 oz each)
For the Frosting
- Crushed pineapple with juice – 1 can (20 oz)
- Frozen whipped topping, thawed – 1 container (16 oz)
- Instant vanilla pudding mix – 1 box (3.4 oz)
How to Make Classic Pig Pickin’ Cake
Step 1: Prepare the Pan
Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray to ensure easy removal.
Step 2: Make the Batter
In a large bowl, combine the cake mix, eggs, oil, and water. Beat until smooth and well blended. Fold in one can of drained mandarin oranges and mix again—the oranges will naturally break apart, adding moisture and flavor throughout the batter.
Step 3: Bake and Cool
Pour the batter into the prepared dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Step 4: Prepare the Frosting
In a large bowl, stir together the dry pudding mix and the entire can of crushed pineapple (including the juice). Once fully combined, gently fold in the thawed whipped topping until the mixture becomes light and fluffy.
Step 5: Frost and Garnish
Spread the frosting evenly over the cooled cake. Top with the remaining drained mandarin oranges for a bright, decorative finish.
Step 6: Chill Before Serving
Refrigerate for at least 30 minutes before slicing. This helps the frosting set and allows the flavors to meld beautifully.
