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This sunshine-bright Pig Pickin' Cake transforms simple ingredients into a dessert that brings smiles to any gathering. The refreshing combination of mandarin oranges and pineapple creates a light, tropical flavor profile that works year-round but especially shines during warm weather celebrations.
I first made this cake for a neighborhood barbecue where it disappeared within minutes. The name might sound unusual, but it refers to Southern pig roasts where this cake became a traditional dessert. Now my family requests it for every backyard gathering from Memorial Day through Labor Day.
Ingredients
- For the cake
- Yellow cake mix: Provides the perfect base without overpowering the citrus flavors
- Mandarin oranges: Deliver bright bursts of sweetness throughout the cake
- Reserved mandarin juice: Intensifies the orange flavor while adding moisture
- Butter: Creates a richer texture than using oil as directed on the box
- Eggs: Provide structure and richness to balance the fruity elements
- Vanilla extract: Enhances the overall flavor profile
- For the frosting
- Crushed pineapple: Offers texture and tropical flavor to complement the oranges
- Reserved pineapple juice: Infuses the frosting with natural sweetness
- Instant vanilla pudding mix: Creates a stable frosting that holds its shape
- Powdered sugar: Balances the tartness of the fruit juices
- Cool Whip: Keeps the frosting light and fluffy instead of heavy like buttercream
- Extra mandarin slices: Make a beautiful and delicious garnish
How To Make Pig Pickin' Cake
- Prepare the cake batter:
- Start by preheating your oven to 350°F and thoroughly spraying your baking dish with nonstick spray. Drain your mandarin oranges carefully, making sure to reserve exactly 1/2 cup of the juice for the cake batter. In a large mixing bowl, combine the yellow cake mix, softened butter, reserved mandarin juice, eggs, and vanilla extract. Beat these ingredients for a full 3-4 minutes on medium-high speed until the batter becomes light and fluffy. This extended mixing time incorporates air for a lighter texture.
- Add the fruit:
- Gently fold in the drained mandarin oranges with a spatula rather than the mixer. Be careful not to overmix at this stage. You want some of the orange segments to remain partly intact for bursts of flavor throughout the cake. A few strokes with your spatula should be sufficient to distribute them evenly.
- Bake to perfection:
- Spread the batter evenly in your prepared 9x13 baking dish, making sure to push it into the corners. Bake for 25-30 minutes, watching carefully toward the end. The cake is done when the top springs back when lightly touched and a toothpick inserted in the center comes out with just a few moist crumbs. Allow the cake to cool completely before frosting.
- Create the frosting:
- While the cake cools, prepare your frosting by first draining the crushed pineapple very thoroughly. Reserve 3/4 cup of the juice and discard the rest. Combine this juice with the instant vanilla pudding mix in a large bowl, stirring until completely dissolved. Add the powdered sugar and mix until smooth. Gently fold in the Cool Whip using a spatula with a light hand to maintain fluffiness. Finally, fold in the well-drained crushed pineapple.
- Frost and chill:
- Once the cake has completely cooled, spread the frosting evenly across the top. Refrigerate the frosted cake for at least 2-3 hours before serving. This resting time is crucial as it allows the flavors to meld and the frosting to set properly. Just before serving, garnish with additional mandarin orange slices for a beautiful presentation.
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The mandarin oranges are truly the star of this recipe. I learned from my grandmother that leaving some orange segments whole creates those delightful bursts of citrus flavor in every bite. Once during a family reunion, my uncle claimed he disliked fruity desserts but ended up requesting the recipe after his third slice!
The History Behind The Name
The quirky name "Pig Pickin' Cake" comes from its origins at Southern barbecues where whole pigs were roasted. These events, called pig pickins, featured this cake as a refreshing dessert following heavy barbecue meals. The light, fruity profile provided the perfect contrast to smoky meats. Some regions also call it Mandarin Orange Cake or Sunshine Cake, but the Pig Pickin' name has endured as a charming conversation starter. The recipe gained popularity in the 1970s when convenience ingredients like cake mix and Cool Whip became household staples.
Storage Tips
This cake must be refrigerated due to its dairy-based frosting. Cover the cake tightly with plastic wrap or store in an airtight container to prevent it from absorbing refrigerator odors. Properly stored, the cake remains fresh for up to 5 days, with many people insisting it actually improves after 24 hours as the flavors continue to develop. Unfortunately, this cake does not freeze well due to the texture changes in the whipped topping when thawed, so plan to enjoy it fresh within the week.
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Helpful Substitutions
While the classic recipe has stood the test of time, several variations can accommodate different dietary needs or preferences. For a lighter version, substitute the butter with an equal amount of unsweetened applesauce and use sugar-free pudding mix with light Cool Whip. Those avoiding artificial ingredients can replace Cool Whip with homemade whipped cream stabilized with a tablespoon of the pudding mix powder. For a different flavor profile, try pineapple cake mix instead of yellow, or experiment with other canned fruits like peaches in place of the mandarin oranges.
This beloved Southern classic deserves a place in your recipe collection. Its cheerful appearance and refreshing taste make it perfect for everything from casual family dinners to special celebrations. The combination of convenience ingredients with fresh fruit flavors creates a dessert that feels both nostalgic and contemporary.
Frequently Asked Questions
- → Can I use fresh mandarin oranges instead of canned?
Yes, you can use fresh mandarin oranges, but you'll need to extract 1/2 cup of juice for the cake. Additionally, ensure the segments are peeled and sectioned without seeds.
- → How long can I store this cake?
This cake can be refrigerated for up to 3-4 days in an airtight container. Ensure it's kept chilled due to the creamy topping.
- → Can I substitute the Cool Whip in the frosting?
Yes, you can substitute Cool Whip with stabilized whipped cream. Whip heavy cream with a bit of powdered sugar to achieve a similar texture.
- → Is it possible to make this cake in advance?
Absolutely! You can bake the cake a day ahead, frost it after cooling, and store it in the refrigerator until you're ready to serve.
- → Can I make this in a round cake pan instead?
Yes, but you'll need two 9-inch round pans, and baking time may vary. Be sure to test doneness with a toothpick.