For a summer cookout, pig pickin cake delivers a moist mandarin orange crumb beneath fluffy pineapple frosting. This Southern yellow cake combines canned oranges with cake mix, then gets a chilled topping of crushed pineapple, instant vanilla pudding, and whipped topping.
The oranges go right into the batter, where their tender segments break into juicy flecks. Reserved mandarin juice carries citrus flavor through the cake, while the pineapple frosting adds a cool, creamy contrast without buttercream’s richness.
You can build thin round layers for a celebration or bake everything in a rectangular pan for easier transport. Either way, the important work happens before frosting: drain the fruit gently and let the cake cool completely. That’s how the fluffy topping stays put.
Set a bowl beneath the colander before draining the mandarins so you don’t lose the juice needed for the batter.
Ingredients and Why Each One Matters
Mandarins bring citrus flavor and moisture, eggs give the cake structure, and oil keeps the crumb tender. Pineapple supplies fruity texture to the frosting, while instant pudding thickens its juices and whipped topping adds volume.
Cake Ingredients
- 15 ounces package yellow cake mix
- 14 ounces canned mandarin oranges drained, juice reserved
- ½ cup reserved mandarin orange juice
- 4 large eggs
- ¼ cup vegetable oil
Frosting Ingredients
- 15 ounces canned crushed pineapple drained
- 3.5 ounces package instant vanilla pudding mix
- 16 ounces whipped topping thawed
Reserved mandarin juice: Measure the ½ cup rather than pouring in all the liquid from the can. It supplies the batter’s measured liquid along with sweet citrus flavor that plain water wouldn’t provide. The fruit itself contributes additional moisture, so keep the balance intact.
Yellow cake mix, eggs, and oil: The mix provides the flour, sugar, and leavening foundation. Eggs help the fruit-filled batter set into layers that you can stack, while vegetable oil contributes tenderness. Use the listed quantities rather than adding the ingredients printed on the cake mix box.
Drained crushed pineapple: You want damp fruit, not fruit floating in loose juice. Its small pieces distribute throughout the frosting without making it difficult to spread. Let excess liquid drip away, but don’t squeeze the pineapple into a dry mass.
Instant vanilla pudding mix: Add the powder dry. It thickens the moisture remaining in the pineapple and helps give the frosting body. Cook-and-serve pudding isn’t interchangeable here because this frosting never goes on the stove.
Thawed whipped topping: Soft, thawed topping folds evenly into the pineapple mixture. Its airy texture makes the frosting fluffy rather than dense. Keep the pudding powder out of the topping until you’ve mixed it thoroughly with the fruit.
I prefer letting both fruits drain naturally in a colander; pressing them dry sacrifices juicy texture without improving the frosting.
How to Make Pig Pickin Cake Step by Step
This recipe serves 12 and takes about 10 minutes to prepare, plus baking, complete cooling, and chilling. Have your mixing bowl, rubber spatula, prepared pans, and wire cooling rack ready before combining the batter.
Cake Instructions
- Heat the oven to 350°F, butter three 8-inch round pans or one 9×13-inch pan, and drain the mandarins while collecting ½ cup of juice, reserving 10 to 12 segments for optional decoration.
Coat the pan edges thoroughly because the thin round layers need help releasing cleanly. - Stir the cake mix, drained mandarins, measured juice, eggs, and oil together in a large bowl, then distribute the batter evenly among the prepared pans.
Stop once the mixture comes together with orange flecks throughout; the batter in three round pans will look shallow. - Bake for 18 to 28 minutes, checking the round layers around 18 minutes and the rectangular cake closer to 28 minutes, then allow the cakes to cool completely on a wire rack.
A toothpick pushed into the center should come out clean before you remove the cakes from the oven.
Frosting Instructions
- Work the dry pudding powder into the drained crushed pineapple in a large bowl, then gently fold in the thawed whipped topping.
The fruit mixture will thicken first, and the finished frosting should look fluffy with pineapple distributed throughout. - Fill and stack the completely cooled round layers, cover the top and sides with frosting, and refrigerate until serving, adding reserved mandarin segments for decoration if desired.
For the rectangular cake, spread the frosting across the cooled top and keep the cake chilled until you’re ready to cut it.
Draining the Fruit and Mixing the Citrus Batter
Catch the mandarin juice separately from the pineapple liquid. Stir gently enough to combine the batter without trying to preserve every orange segment. Their soft flesh naturally breaks into smaller pieces; you don’t need to puree it or beat it smooth.
Baking in 8-Inch Round Pans vs. a 9×13 Pan
- Three 8-inch rounds: Thin, delicate layers bake in about 18 minutes.
- Two 8-inch rounds: This optional arrangement makes thicker layers, but the thin-layer timing doesn’t apply; no specific baking time is established here.
- One 9×13-inch pan: The single cake takes closer to 28 minutes.
Folding the Pineapple Pudding Frosting and Chilling
Stir until no dry pudding pockets remain, then fold rather than beat the topping into the thickened fruit. Don’t assemble while the cake feels warm. Refrigeration helps the frosting firm up for slicing.
Expert Tips and Troubleshooting for Perfect Texture
Most texture problems come from excess liquid, excessive mixing, or frosting before the cake cools. Check those points before changing the ingredient quantities.
- Dry crumb: Overbaking or squeezing moisture from the mandarins can leave the cake less tender. Drain without pressing, measure the reserved juice accurately, and check doneness at the appropriate time for your pan.
- Heavy or tough cake: Extended mixing can develop gluten and make the crumb firmer. Stop when the batter is combined rather than continuing until the orange pieces disappear.
- Watery frosting: Loose pineapple juice can overwhelm the mixture, and cook-and-serve pudding won’t thicken properly without cooking. Drain the pineapple and verify that the package says instant before mixing.
- Powdery lumps: Pudding mixed directly into whipped topping can leave dry pockets. Stir it into the damp pineapple first so it hydrates evenly.
- Sliding frosting: Warm cake softens the topping. Let every layer cool completely before stacking, then refrigerate the assembled cake.
- Torn layers: Thin cakes need well-buttered pans and gentle handling. Support each layer as you move it, and avoid bending it while stacking.
If you want to replace commercial whipped topping, choose prepared stabilized homemade whipped cream rather than plain whipped cream. Use a cream recipe specifically designed for filling and frosting cakes, following its stabilization directions. Fold it into the thickened pineapple gently and keep the finished cake chilled. The texture may be softer than the whipped-topping version, so don’t assume an identical result.
For scratch baking, homemade yellow cake offers a separate starting point. Don’t simply replace the boxed mix with flour in this recipe; the mix also supplies sugar, leavening, and other structural ingredients.
Variations and Southern Cake Comparisons
Keep these changes optional. The mandarin cake and pineapple pudding frosting work together without extra flavorings or garnishes.
Toasted Coconut and Fresh Orange Zest Upgrade
- Fresh orange zest: Stir some finely grated zest into the batter for a more fragrant citrus aroma, avoiding the bitter white pith.
- Vanilla extract: An optional splash rounds out the yellow cake flavor without replacing the measured mandarin juice.
- Toasted shredded coconut: Sprinkle cooled coconut over the chilled frosting for a nutty contrast to the soft cake.
- Maraschino cherries: Drain them well before adding them alongside the reserved mandarins for a colorful, retro finish.
If coconut is the flavor you’re craving most, classic coconut cake gives it a starring role rather than using it as a garnish.
9×13 Potluck Sheet Cake Option
A rectangular cake skips the delicate stacking and lets you transport and serve it from its baking pan. Bake at 350°F for about 28 minutes, using the toothpick check to confirm doneness.
For a lighter layer of frosting only on top, you can use half the whipped topping, one 8-ounce tub, while keeping the pineapple and pudding amounts unchanged. That optional adjustment makes the topping fruitier and less airy than the full frosting mixture.
Pig Pickin’ Cake vs. Hummingbird Cake
You may also know this dessert as Pea Pickin’ Cake or Sunshine Cake. Hummingbird Cake shares the Southern fruit-cake tradition, but its flavor and texture differ:
- Pig Pickin’ Cake: Yellow cake mix, mandarin oranges, reserved citrus juice, and a chilled pineapple pudding frosting with whipped topping.
- Hummingbird Cake: A denser scratch spice cake with banana, pineapple, pecans, and cream cheese frosting.
Serving Suggestions, Make-Ahead, and Storage
Plan your baking so the cake can cool completely before assembly and the frosted cake can chill before serving. That sequence matters more than rushing toward a promised total time. The frosting should feel settled rather than loose when you cut the first slice.
Keep the assembled cake covered in the refrigerator until you’re ready to serve it. Use a cover tall enough to avoid pressing against the frosting, or loosely tent it without dragging the covering across the top. Return leftover cake to the refrigerator rather than leaving it on the serving table.
For an outdoor cookout, keep the cake in the refrigerator or a chilled cooler until dessert time. Bring out portions as needed instead of displaying the entire cake in warm sunshine. A rectangular pan is particularly convenient when cooler space is tight.
Serve cold slices after smoky pulled pork barbecue or another rich cookout meal. For extra fruit contrast, spoon strawberry compote or tangy rhubarb sauce beside each slice rather than over the entire cake. If the sauce is warm, keep it separate until serving so it doesn’t soften the frosting.
For a larger summer dessert spread, fresh peach cake adds a different fruit flavor alongside the citrus and pineapple.
Conclusion
Mandarin oranges, sweet citrus juice, and fluffy pineapple frosting give this Southern cake its sunny flavor. Choose thin round layers for a stacked presentation or the rectangular pan for easy potluck serving.
Let the fruit drain naturally, cool the cake completely, and chill it before slicing. Add toasted coconut if you like a little crunch, then serve those cool, fruity slices when dessert time arrives.
Frequently Asked Questions
Why Do They Call It Pig Pickin’ Cake?
The name comes from Southern whole-hog barbecue gatherings called pig pickin’s. The chilled orange and pineapple cake became a popular refreshing finish after rich smoked pork. It’s also known as Pea Pickin’ Cake.
What Is the Difference Between Pig Pickin’ Cake and Hummingbird Cake?
Pig Pickin’ Cake uses yellow cake mix, mandarin oranges, and whipped pineapple pudding frosting. Hummingbird Cake is a denser banana-pineapple spice cake with pecans and cream cheese frosting.
Can I Make This in a 9×13 Pan Instead of Round Layers?
Yes. Butter a 9×13-inch pan and bake at 350°F for about 28 minutes, until a toothpick comes out clean. If you only want frosting on top, you can use the reduced whipped-topping option described above.
Can I Use Fresh Fruit or Homemade Whipped Cream Instead of Canned Fruit and Cool Whip?
Canned fruit is the most predictable choice because the tender mandarins break into the batter and provide the measured juice. Fresh fruit isn’t a direct swap. Stabilized homemade whipped cream can replace whipped topping, but expect a softer frosting and follow the stabilization directions carefully.
How Far Ahead Can I Make Pig Pickin’ Cake and How Do I Store It?
Allow time for complete cooling, frosting, and chilling before serving rather than making it immediately before dessert. Keep the finished cake covered in the refrigerator, and return leftovers to chilled storage promptly. Add the optional mandarin garnish just before serving.
Pig Pickin Cake
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rubber spatula
- 8-inch round cake pans or 9×13 baking pan
- Wire cooling rack
- Offset spatula or frosting knife
- Large plate or cake stand
Ingredients
Cake Ingredients
- 15 ounces package yellow cake mix
- 14 ounces canned mandarin oranges drained, juice reserved
- ½ cup reserved mandarin orange juice
- 4 large eggs
- ¼ cup vegetable oil
Frosting Ingredients
- 15 ounces canned crushed pineapple drained
- 3.5 ounces package instant vanilla pudding mix
- 16 ounces whipped topping thawed
Instructions
Cake Instructions
- Heat the oven to 350°F, butter three 8-inch round pans or one 9×13-inch pan, and drain the mandarins while collecting ½ cup of juice, reserving 10 to 12 segments for optional decoration. Coat the pan edges thoroughly because the thin round layers need help releasing cleanly.
- Stir the cake mix, drained mandarins, measured juice, eggs, and oil together in a large bowl, then distribute the batter evenly among the prepared pans. Stop once the mixture comes together with orange flecks throughout; the batter in three round pans will look shallow.
- Bake for 18 to 28 minutes, checking the round layers around 18 minutes and the rectangular cake closer to 28 minutes, then allow the cakes to cool completely on a wire rack. A toothpick pushed into the center should come out clean before you remove the cakes from the oven.
Frosting Instructions
- Work the dry pudding powder into the drained crushed pineapple in a large bowl, then gently fold in the thawed whipped topping. The fruit mixture will thicken first, and the finished frosting should look fluffy with pineapple distributed throughout.
- Fill and stack the completely cooled round layers, cover the top and sides with frosting, and refrigerate until serving, adding reserved mandarin segments for decoration if desired. For the rectangular cake, spread the frosting across the cooled top and keep the cake chilled until you’re ready to cut it.
