Easy Pig Pickin’ Cake Recipe with Mandarin Oranges

This pig pickin’ cake recipe is a classic southern dessert made with mandarin oranges, crushed pineapple, vanilla pudding, and whipped topping. Light, fruity, creamy, and easy to make with a boxed cake mix, this pig pickin’ cake is perfect for any occasion.

This cake has been a favorite at picnics, church suppers, family reunions, and summer potlucks for years. You may also hear it called a mandarin orange cake, pig lickin cake, pig licken cake, or even pea pickin cake. The name changes a little, but the delicious combination stays the same!

Key Takeaways

• Pig pickin’ cake is a light, moist Southern dessert made with mandarin oranges, pineapple, vanilla pudding, and whipped topping.
• A boxed yellow or white cake mix makes this fruity layer cake quick and easy to prepare.
• Don’t drain the fruit completely, but measure the reserved juice carefully so the cake stays moist without becoming soggy.
• Chill the frosted cake before serving, and keep it refrigerated because the frosting contains whipped topping and fruit.
• The cake layers can be made ahead and frozen separately for up to 6 months before frosting and assembling.

What Is Pig Pickin’ Cake?

Pig pickin’ cake is a moist cake with mandarin oranges mixed right into the batter. Once the layers cool, they’re covered with a fluffy pineapple frosting made with crushed pineapple, vanilla instant pudding, and whipped topping.

The cake is sweet, cool, and full of fruit flavor. It also looks pretty on a dessert table, which is always a plus when you’re bringing something to a gathering.

Why Is It Called Pig Pickin Cake?

A pig pickin is a Southern barbecue or picnic where a whole pig is roasted and guests pick the tender meat from the bones. These gatherings are often big family events with plenty of sides and desserts, including this classic southern dessert.

You might find the pig served with coleslaw, Italian pasta salad, Amish potato salad, broccoli salad, and Cowboy Caviar. This moist orange and pineapple cake, flavored with orange juice, became a traditional dessert for those celebrations, so the name stuck.

Even though it’s called pig pickin cake, there isn’t anything savory or pork-related in the recipe. It’s simply a sweet Southern cake that’s perfect for a pig pickin.

Why You’ll Love This Classic Pig Pickin Cake

There are plenty of reasons this old fashioned pig pickin cake recipe continues to be a favorite.

• It’s simple to make with a boxed yellow cake mix.
• Mandarin oranges add a bright citrus flavor and extra moisture.
• The pineapple frosting is cool, creamy, and not too heavy.
• The ingredients are easy to find at any grocery store.
• It works for picnics, birthdays, holidays, potlucks, and family reunions.
• You can prepare parts of it ahead of time.
• It makes a pretty layer cake without requiring special decorating skills.

If you’re looking for family reunion cakes ideas, this layer cake is a great choice. It travels well in a covered cake carrier, and the fruit flavor is especially nice on a warm day.

Cake Mix or Homemade Cake?

I use a boxed white cake mix for this pig pickin’ cake because it’s quick and reliable. The white cake gives the orange pieces a bright, pretty background, while yellow cake mix works too. A yellow cake mix adds a slightly richer flavor, and its cake batter blends beautifully with the citrus.

You can make the cake from scratch if you prefer, but most old-fashioned pig pickin cake recipes use a boxed mix. Pig pickin events are busy, and saving a little time in the kitchen is helpful.

Canned Fruit or Fresh Fruit?

Canned fruit is the best choice for this recipe. Use mandarin oranges packed in juice or syrup, not water-packed oranges. The liquid adds flavor and moisture to the batter, while the soft texture of the mandarin oranges works well in the cake. You can also use pineapple juice from the can for extra moisture and flavor.

Canned pineapple saves time because it’s already crushed. The tender texture of the crushed pineapple blends easily into the batter and frosting. Fresh mandarin oranges can be used, but you’ll need to peel and separate them first. Fresh pineapple can also be used, although canned pineapple is easier and gives the frosting a consistent texture.

Ingredients

For the Cake

• Yellow cake mix
• Eggs, preferably at room temperature
• Vegetable or canola oil
• Vanilla extract
• Water
• Mandarin oranges, undrained

For the Pineapple Frosting

• Vanilla instant pudding
• Cool whip or another whipped topping
• Crushed pineapple, undrained

How to Make a Pig Cake

If you’ve been wondering how to make a pig pickin’ cake, this is the easy version. No special pan is needed, and you don’t need to shape the cake like a pig. The funny name comes from the Southern barbecue tradition.

Bake the Cake

Preheat the oven to 350 degrees F.

Grease two round cake pans with nonstick cooking spray. Lightly flour the pans so the layers release easily.

Add the vegetable oil, water, mandarin orange juice, and room temperature egg whites to a large mixing bowl. Beat with an electric mixer on medium speed until combined.

Add the mandarin oranges and continue mixing the cake batter on medium-high speed for about 1 minute, breaking up the orange pieces as you mix. A few small pieces can remain in the cake batter.

Divide the batter between the prepared pans.

Bake according to the time listed on the cake mix box, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for a few minutes, then move them to a wire rack to cool completely.

Make the Frosting

Add half of the cool whip and the vanilla instant pudding mix to a mixing bowl.

Stir in the undrained crushed pineapple and its pineapple juice.

Fold in the remaining cool whip until the mixture is smooth and fully combined. Don’t overmix it, or the frosting can lose some of its fluffy texture.

Place the frosting in the refrigerator while the cake layers finish cooling.

Assemble the Cake

Put one cooled cake layer on a serving plate. Spread some of the pineapple frosting over the top. Add the second cake layer, then cover the top and sides with the remaining frosting to complete the layer cake.

Refrigerate the cake until you’re ready to serve it. The frosting is soft, so a covered cake carrier is helpful if you’re taking it to a picnic or family gathering.

Tips for the Best Pig Pickin Cake

• Let the cake layers cool completely before frosting them. Warm cake can make the cool whip slide right off.
• Don’t drain the mandarin oranges or pineapple completely. The liquid adds flavor and moisture, but adding too much can make a soggy moist cake.
• Use room temperature egg whites so they blend smoothly into the batter.
• Break up the orange pieces while mixing so they spread throughout the cake.
• Keep the frosting cold until you’re ready to use it, and follow proper refrigeration guidelines for the finished cake.
• Chill the finished cake before slicing. This helps the layers stay neat.
• If the cake domes while baking, trim the top slightly before stacking the layers.
• Transport the cake in a chilled cake carrier. Keep it cold until serving, especially outdoors.

One common problem with pig pickin’ cake is sogginess. This usually happens when too much extra liquid is added or when the fruit is replaced without adjusting the recipe. Follow the ingredient amounts closely, and the cake should stay moist without becoming wet.

Can You Make This Cake Ahead of Time?

Yes, you can make the cake layers ahead of time. Once they’re cool, wrap them tightly in plastic wrap and keep them at room temperature for up to 1 day, or refrigerate them until you’re ready to assemble the cake.

You can also freeze the unfrosted cake layers. Wrap each layer well, place them in a freezer-safe bag or container, and freeze for up to 6 months. Thaw the layers completely before adding the frosting.

I like to make the cake earlier in the day when possible. The layers are easier to frost at room temperature, while the finished cake should stay chilled with proper refrigeration.

How to Store Pig Pickin Cake

Because this cake contains fruit and Cool Whip, refrigeration is necessary. Cover the cake well with plastic wrap or place it in an airtight cake carrier to keep the whipped topping fresh.

The cake will keep in the refrigerator for about 3 days. Keep it cold until you’re ready to serve it, and return leftovers to the refrigerator after dessert.

You can freeze the assembled cake, but the frosting may not have quite the same texture after thawing. For the best result, freeze the cake layers separately and frost the cake after they thaw.

Can You Use Other Fruit?

You can change the fruit if you want to try a different version. Some tasty options include:

• Strawberries between the layers
• Sliced bananas added just before serving
• Canned cherries
• Peaches or fruit cocktail
• A mixture of pineapple and coconut

Fresh strawberries and bananas are best added shortly before serving because they can become soft and watery in the refrigerator.

Some people turn this into a pig poke cake by baking it in a 9 x 13-inch baking dish, poking holes into the cooled cake, and adding extra crushed pineapple or berries before topping it. It isn’t the traditional layer cake, but it’s a fun option when you need dessert for a crowd.

Round Pans or a 9 x 13-Inch Pan?

I like using two round pans because the cake looks festive when stacked into layers. For an easier option, bake the batter in a greased 9 x 13-inch baking dish.

The bake time may change when using the larger baking dish, so begin checking the cake a few minutes before the time listed on the box. It’s ready when the center is set and a toothpick comes out clean.

Pig Pickin Cake vs. Hummingbird Cake

Pig pickin’ cake and hummingbird cake are both popular Southern desserts, but they have different flavors and textures. Pig pickin’ cake is made with mandarin oranges, pineapple, and a light whipped topping. Hummingbird cake usually contains bananas, pineapple, pecans, warm spices, and cream cheese frosting made with powdered sugar.

Pig pickin’ cake is lighter and fruitier, while hummingbird cake is denser and richer. Both are delicious choices for a potluck, but this orange cake is usually faster to prepare.

Frequently Asked Questions

Is this the same as a pig licking cake?

Yes. Pig licking cake, pig lickin cake, pig licken cake, and pig pickin’ cake are common spelling variations for the same dessert. Some families also call it pig lickin good cake or pig licking good cake because it disappears so quickly!

Can I use canned frosting?

You can, but the traditional frosting is made with cool whip, vanilla pudding, and crushed pineapple. Vanilla frosting is the best canned option if you need a substitute, or you can stir in a little powdered sugar and vanilla extract for extra sweetness and flavor.

Can I make the frosting without whipped topping?

You can use sweetened whipped cream instead, but the cake won’t keep as long. Keep it refrigerated and serve it within a day or two.

What is another name for this cake?

Mandarin orange cake is the most common alternate name. You’ll also see Southern pig pickin cake, pea pickin cake, and pea pickin cake recipe used in online searches. These names usually refer to the same orange-and-pineapple dessert.

How many servings does this recipe make?

This recipe makes about 12 servings and contains approximately 319 calories per serving.

Recipe Details

• Prep time: 15 minutes
• Bake time: About 35 minutes
• Total time: 50 minutes
• Course: Dessert
• Cuisine: American
• Servings: 12
• Calories: About 319 per serving

This easy pig pickin’ cake recipe is a sweet, moist southern dessert that’s simple enough for a busy weeknight but special enough for a big family gathering. For a subtle flavor boost, add a dash of vanilla extract to the batter. Keep the cake chilled, add plenty of pineapple frosting, and you’ll have a dessert everyone will be happy to pick up a fork for.