Amazing Pig Pickin’ Cake Recipe

Pig Pickin’ Cake: Your New Favorite Summer Treat

Okay, so let’s talk about this amazing dessert I’m about to dive into—Pig Pickin’ Cake. You heard me right! This isn’t just some random cake; it’s a sweet, tangy, and utterly delightful cake that’s practically begging to be served at your next BBQ. I came across this recipe while scrolling through TikTok (because where else do we get our culinary inspiration these days?), and my mom even suggested it after I told her about a potluck coming up. She said, “You have to make the Pig Pickin’ Cake,” and honestly, who am I to resist that kind of encouragement?

Look, I’m in my tiny apartment kitchen, which is basically the size of a shoebox, trying to make this happen with my basic equipment and a limited budget. I mean, it’s all about practicality, right? I’ve been cooking for a while, but I’m definitely no pro. I love the idea of a cake that sounds fancy but is actually super simple—this is the kind of stuff I live for!

So, let’s get into this. I’m excited to share my experience, and trust me, you’ll want to make this Pig Pickin’ Cake for yourself.

Why This Recipe is Actually Worth Your Time

Here’s the thing: Pig Pickin’ Cake is not just any cake; it’s a traditional Southern dessert that combines flavors in a way that makes your taste buds do a little happy dance. I mean, who can resist the combo of mandarin oranges and crushed pineapple? It’s honestly like a tropical vacation for your mouth!

When I first discovered this cake, I was a little skeptical. I mean, “Pig Pickin’?” What kind of name is that? But after the first bite, I was completely sold. It’s light, refreshing, and perfect for those hot summer days when you want something sweet but not too heavy. Plus, this cake is a crowd-pleaser. I brought a slice to work last week, and my coworkers were practically fighting over it.

Honestly, if you’re someone who feels intimidated by baking, this recipe is for you. It’s straightforward enough that even I, in my tiny kitchen with questionable skills, could pull it off. And the best part? You can whip it up and chill it in a couple of hours. That’s what I call a win!

What You’ll Need

Alright, here’s the shopping list. I’m telling you, this is budget-friendly, and you probably have a few of these ingredients in your pantry already.

• 1 (15-ounce) can mandarin oranges (reserve 1/2 cup juice, drain the rest)
• 1 box yellow cake mix
• 1 stick unsalted butter (1/2 cup), softened to room temperature
• ½ cup mandarin orange juice
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 (20-ounce) can crushed pineapple (drain very well, reserve ¾ cup juice)
• ¾ cup juice from the crushed pineapple
• 1 (3.4-ounce) box vanilla instant pudding mix
• ½ cup powdered sugar
• 4 ounces Cool Whip (whipped topping) (about half a regular-sized tub)
• Extra mandarin orange slices (for garnish)

Now, a couple of things here: when I first attempted this, I didn’t know how crucial it was to drain the fruits really well. If you skip that step, your cake might end up a little soggy, and nobody wants a soggy cake. And as for the Cool Whip, don’t be afraid to use extra if your frosting seems too runny.

Let’s Figure This Out Together

So, let’s get to the nitty-gritty of actually making this cake. Here’s how we do it:

1. Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. This part is crucial—trust me, you don’t want a cake that sticks to the pan!
2. Drain the can of mandarin oranges and set aside 1/2 cup of the juice (just toss the rest). This is when I realized how sticky my fingers get when I’m trying to drain fruit. Pro tip: use a fine mesh strainer for this!
3. In a large bowl, combine the yellow cake mix, 1 stick of softened butter, ½ cup mandarin orange juice, 4 large eggs, and 1 teaspoon vanilla extract. Beat this mixture for about 3-4 minutes on medium-high. Honestly, it should be nice and fluffy by the end. If you feel like it’s too thick, don’t panic—just keep beating!
4. Add in the drained 15-ounce can of mandarin oranges and gently stir until combined. Look, the key here is to leave some of the oranges chunky; it adds a nice texture!
5. Spread the batter into the prepared baking dish and pop it in the oven for about 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. I usually set a timer and clean up my mess while I wait. Multitasking is key in a tiny kitchen!
6. Once the cake is out of the oven, let it cool completely. This is when I get impatient, but trust me, cooling is necessary. If you frost it while it’s still warm, you’ll have a gooey mess on your hands.
7. For the frosting, drain the 20-ounce can of crushed pineapples very well and set aside ¾ cup of the juice (yes, again, just toss the rest). I learned the hard way that this step is super important for the right consistency.
8. Once the cake is cool, in a bowl, stir together ¾ cup juice from the crushed pineapple with the 3.4-ounce box of vanilla instant pudding mix. This mixture should start to thicken up a bit—don’t skip this!
9. Then, stir in ½ cup powdered sugar. After that, fold in 4 ounces of Cool Whip. This is where it really starts to look like frosting.
10. Finally, stir in the drained crushed pineapple. If your frosting seems a bit too “liquidy,” just add in a little more Cool Whip until you get a stiffer consistency. I’ve been there, and it’s totally fixable!
11. Spread the frosting on the cooled cake. To help the frosting set up, place the cake in the refrigerator for at least 2-3 hours before slicing. This is the hardest part—waiting!
12. When you’re ready to serve, slice the cake into 12 pieces while it’s still in the pan and top each slice with extra mandarin orange slices. Then, keep it refrigerated. You’ll be so glad you did!

Honestly, I had a couple of mishaps along the way. Like, at one point, I dropped half a can of mandarin oranges on the floor. Spoiler alert: the floor does not need extra fruit. But hey, that’s part of the learning process, right?

Real Talk: What Actually Works

Here’s some honest advice from someone who’s still figuring things out. If you’re in a rush, you can absolutely take shortcuts. Don’t have Cool Whip? Use whipped cream instead. No mandarin oranges? Just double up on the crushed pineapple. Honestly, it’s all good, and you can make it work.

I’ve also played around with the frosting a bit. Sometimes, I’ll add a few crushed nuts on top for a little crunch. And if you want a more tropical twist, try adding shredded coconut into the frosting. Just a thought!

And let’s talk about apartment kitchen hacks. If your fridge is as small as mine, this cake is great because it’s easy to store. Just keep it in the baking dish, cover it with some plastic wrap, and you’re good to go.

Leftovers and Storage Reality

Now, if you’re like me and live alone or with roommates, you might be wondering how long this cake lasts. Honestly, it keeps well in the fridge for about a week. Just make sure to cover it up to keep it fresh.

If you find yourself with leftovers (which is a good problem to have), you can also slice and freeze individual pieces. Just wrap them tightly in plastic wrap and pop them in the freezer. When you’re ready for a treat, just thaw it in the fridge overnight.

Questions I’ve Actually Gotten

Pig Pickin’ Cake Delight

This decadent pig pickin’ cake delight is perfect for special occasions or when you're craving something sweet. Made with can mandarin oranges (1/2 cup juice reserved, 1 box yellow cake mix, and 1 stick unsalted butter (1/2 cup), it's a treat that everyone will love.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 15 ounce can mandarin oranges (1/2 cup juice reserved, drain the rest)
• 1 box yellow cake mix
• 1 stick unsalted butter (1/2 cup), softened to room temperature
• ½ cup mandarin orange juice
• 4 large eggs
• 1 teaspoon vanilla extract
• 20 ounce can crushed pineapple (3/4 cup juice reserved, drain the rest really well)
• ¾ cup juice from the crushed pineapple
• 3.4 ounce box vanilla instant pudding mix
• ½ cup powdered sugar
• 4 ounces Cool Whip (whipped topping) (half a regular sized tub)
• extra mandarin orange slices (for garnish)

Method

 

1. Preheat the oven to 350°F degrees and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Drain the can of mandarin oranges, setting aside 1/2 cup of the juice (discard the rest of the juice).

For the cake, combine 1 box yellow cake mix, 1 stick unsalted butter (1/2 cup), ½ cup mandarin orange juice, 4 large eggs, and 1 teaspoon vanilla extract in a bowl. Beat for 3-4 minutes on medium-high.

1. Add the drained 15 ounce can of mandarin oranges and gently stir until combined, leaving some of the oranges chunky.
2. Spread the batter into the prepared baking dish and bake for about 25-30 minutes. Remove from the oven and cool completely or until a toothpick inserted comes out clean (oven times can vary).

For the frosting, drain the 20 ounce can of crushed pineapples very well, setting aside ¾ cup of the juice (discard the rest of the juice).

1. Once the cake is cool, in a bowl, stir together ¾ cup juice from the crushed pineapple with the 3.4 ounce box of vanilla instant pudding mix.
2. Stir in ½ cup powdered sugar. Then fold in 4 ounces of Cool Whip (whipped topping).

Finally, stir in the drained 20 ounce can of crushed pineapple. Note: if your frosting seems a bit too "liquidy," just add in a little more of the Cool Whip until you get a stiffer consistency.

1. Spread the frosting on the cooled cake. To help the frosting finish setting up, place the cake into the refrigerator for at least 2-3 hours before slicing.

Notes

When cooled, slice the cake into 12 pieces (while in the pan) and then top each slice with extra mandarin orange slices. Keep the cake refrigerated.