Traditional Pig Pickin’ Cake
This Classic Pig Pickin’ Cake, also known as Mandarin Orange Cake, is a favorite Southern dessert, ideal for barbecues, potlucks, or any gathering. Light, moist, and fruity, it’s a perfect way to finish a hearty meal.
Classic Pig Pickin’ Cake
Ingredients
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)
Frosting
- Crushed pineapple with juice – 1 can (20 oz)
- Frozen whipped topping, thawed – 1 package (16 oz)
- Instant vanilla pudding mix – 1 box (3 2/5 oz)
Instructions
Step 1: Prep Oven and Pan
Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Make the Cake Batter
In a large bowl, combine the cake mix, eggs, oil, and water. Beat until smooth. Gently fold in one can of drained mandarin oranges—they’ll break apart slightly and add bursts of flavor throughout the cake.
Step 3: Bake and Cool
Pour the batter into the prepared pan. 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, mix the instant vanilla pudding with the full can of crushed pineapple (juice included) until combined. Fold in the thawed whipped topping until light and fluffy.
Step 5: Frost the Cake
Spread the pineapple-whipped topping evenly over the cooled cake. Arrange the remaining can of drained mandarin oranges on top for decoration.
Step 6: Chill and Serve
Refrigerate the cake for at least 30 minutes before slicing. This allows the frosting to set and the flavors to meld beautifully.
