Pig Pickin’ Cake is a beloved Southern classic, an incredibly easy cake that brightens any table. Starting with a humble boxed cake mix, it transforms into a vibrant, moist dessert featuring succulent mandarin oranges and sweet crushed pineapple. This cake isn’t just a treat; it’s a slice of pure sunshine!
An Easy, Irresistibly Zesty Orange Flavored Cake
There’s something truly special about a dessert that evokes childhood memories, and for my Mom’s birthday, she yearned for just that – a taste of her past with Pig Pickin’ Cake. Her own mother used to bake it, though the precise family recipe had been lost to time. She fondly recalled her Momma calling it “Pea Pickin’ Cake,” a charming Southern twist on the name. Determined to recreate that cherished flavor, my Mom and I embarked on a culinary quest. After much trial and error, I believe we’ve perfected it! This cake isn’t merely a dessert; it’s an experience, a delightful journey back to simpler times. With its bright, refreshing flavors and light-as-air whipped cream topping, it’s particularly amazing for spring and summer gatherings, or any time you need a little sunshine in your day.
The Enduring Charm of Pig Pickin’ Cake: Your Questions Answered
This classic dessert sparks many questions, from its curious name to ingredient choices. Here, we delve into the most frequently asked questions about Pig Pickin’ Cake, offering insights and tips to ensure your baking experience is as smooth and delightful as the cake itself.
Absolutely, if you can find one! While the classic recipe typically calls for a yellow cake mix, an orange cake mix like Duncan Hines’ “Orange Supreme Cake Mix” (if available in your local grocery stores) would certainly intensify the orange flavor. However, a yellow cake mix works beautifully to provide a subtle base that allows the natural sweetness of the mandarin oranges to truly shine, complemented by the pineapple. The choice depends on whether you prefer a more pronounced citrus burst or a balanced tropical medley. If using an orange mix, be mindful that the overall sweetness and zest might be heightened.
The quirky name of this cake is a source of much debate and regional folklore, particularly among elderly Southerners! When I posed this question years ago on social media, I received countless charming and varied explanations. However, most food historians concur that the name originated from traditional Southern pig roasts, often referred to as “pig pickings.” These were grand community events where a whole hog was slow-cooked, and guests would “pick” meat directly from the roasted pig. A light, refreshing, and easy-to-make dessert was always needed to cut through the richness of the barbecue, and this citrusy, pineapple-infused cake fit the bill perfectly. Thus, it became affectionately known as the “Pig Pickin’ Cake.” It’s a testament to its popularity at these quintessential Southern gatherings.
This cake is a true chameleon of the Southern dessert world, boasting a delightful array of aliases depending on family traditions and regional dialects. You might hear it lovingly referred to as Mandarin Orange Cake, Sunshine Cake, Pineapple Orange Cake, or even the whimsical Pea Pickin’ Cake (as my Momma called it!). Some simply know it as Orange Delight Cake or Tropical Ambrosia Cake. The endless list of names only underscores its widespread popularity and the deep affection people have for its irresistible flavors. No matter what you call it, one thing remains universally true: it’s always incredibly delicious!
Certainly! While this recipe celebrates the convenience and consistent results of a boxed cake mix, you can absolutely adapt it for a homemade version. If you have a cherished homemade vanilla or yellow cake recipe, feel free to use it. The key is to incorporate the drained mandarin oranges directly into your cake batter, ensuring their moisture and flavor infuse throughout. You’ll need to use your best judgment for adjusting the liquid content if your homemade recipe is very different from a standard box mix, potentially reducing other liquids slightly to account for the orange juice that would normally go into the mix. The goal is a moist, tender crumb, so be careful not to overmix.
While I’ve always made this recipe with Cool Whip due to its superior stability and ease of use (it holds up beautifully for extended periods), you can certainly experiment with homemade whipped cream if that’s your preference. If you’re accustomed to substituting Cool Whip in other recipes, you should follow your usual method. For stability, consider adding a stabilizer like a teaspoon of cream of tartar or a small amount of unflavored gelatin to your homemade whipped cream. Since I haven’t personally tested it with homemade whipped cream for this specific recipe, I cannot provide precise recommendations for quantities or techniques, but many bakers successfully make such substitutions.
Due to its luscious whipped topping frosting, Pig Pickin’ Cake must be stored in the refrigerator when not being served. Ensure it’s covered tightly with plastic wrap or placed in an airtight container to prevent it from drying out or absorbing other food odors. Leftovers will maintain their delightful freshness in the refrigerator for up to 5 days. For longer storage, this cake freezes remarkably well. Wrap individual slices or the entire cooled cake securely in plastic wrap, then an additional layer of aluminum foil, to protect against freezer burn. It can be kept in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Essential Ingredients for Your Pig Pickin’ Cake
Crafting this delightful Mandarin Orange and Pineapple Cake requires a few simple yet crucial ingredients. Here’s a closer look at what you’ll need and why each component is important:
- Yellow Cake Mix: The foundation of our easy cake. While yellow is traditional, French vanilla, white, or even butter cake mixes are excellent substitutes. For an adventurous twist, some bakers even enjoy a pineapple cake mix for an extra tropical punch.
- Unsalted Butter: Ensure your butter is fully softened to room temperature. This is vital for achieving a smooth, well-incorporated batter. Do not melt it, as this will drastically alter the cake’s texture. Margarine can be used as an alternative if preferred.
- Canned Mandarin Oranges: These provide the signature citrusy burst and moistness to the cake. You can find them packed in light syrup or 100% juice. Remember to set aside ½ cup of the liquid before thoroughly draining the rest of the oranges.
- Large Eggs: For the best results in baked goods, always use room temperature eggs. This helps them emulsify better with the other ingredients, leading to a lighter, more uniform cake crumb. Take them out of the refrigerator about an hour before you plan to bake.
- Vanilla Extract: While optional, a touch of vanilla extract subtly enhances all the other flavors. If you’re looking to amplify the orange notes further, an orange extract could be a fantastic alternative.
- Vanilla Instant Pudding Mix: This is a key ingredient for the frosting’s delightful texture and stability. Be very careful to select “instant” pudding, not the “cook and serve” variety, as they behave very differently in no-bake applications.
- Crushed Pineapple: The tropical counterpart to the mandarin oranges. It’s imperative to drain the crushed pineapple exceptionally well to prevent a watery frosting. However, don’t discard all the juice! Reserve ¾ cup of the liquid for the frosting base.
- Whipped Topping (Cool Whip): This convenience ingredient provides a light, fluffy, and stable frosting. You’ll typically find Cool Whip in the frozen dessert aisle of your grocery store. It’s crucial to defrost it completely in the refrigerator overnight before use; avoid thawing it on the countertop, as this can affect its texture.
How to Bake the Perfect Pig Pickin’ Cake: A Step-by-Step Guide
Creating this delightful Pig Pickin’ Cake is a straightforward process, making it accessible even for novice bakers. Follow these steps carefully to achieve a moist, flavorful cake with a luscious, airy frosting.
Preparing the Cake Layers:
- Preheat your oven and prepare the baking dish: Begin by preheating your oven to 350°F (175°C). While the oven heats, generously spray a 9×13-inch baking dish with a nonstick cooking spray. I highly recommend using a spray that contains flour, like Baker’s Joy, for an extra layer of nonstick insurance.
- Drain the mandarin oranges: Open your can of mandarin oranges. Carefully drain the liquid, but be sure to reserve exactly ½ cup of this juice. The remaining juice can be discarded. This reserved juice is essential for the cake batter.
- Combine cake ingredients: In a large mixing bowl, combine the yellow cake mix, softened unsalted butter, the reserved ½ cup of mandarin orange juice, the four large eggs, and the vanilla extract.
- Beat the batter to perfection: Using an electric mixer, beat the mixture on medium-high speed for a full four minutes. This extended beating time helps to incorporate air, resulting in a lighter, fluffier cake.
- Fold in the oranges: Gently add the drained mandarin oranges to the batter. Stir them in carefully, just until they are combined and slightly broken up. Avoid overmixing; you want to see delightful pockets of orange pieces throughout the finished cake.
- Bake the cake: Pour the prepared batter evenly into your greased 9×13-inch baking pan. Place it in the preheated oven and bake for approximately 25 to 30 minutes. The cake is done when it’s lightly golden brown on top and a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep a close eye on it.
- Cool completely: Once baked, remove the cake from the oven and place it on a wire rack to cool. This step is critical! The cake must be completely cool before you apply the frosting, otherwise, your beautiful topping will melt.
Crafting the Dreamy Frosting and Assembly:
- Prepare the crushed pineapple: Open your can of crushed pineapple. Drain it very thoroughly, pressing out as much liquid as possible, but make sure to set aside ¾ cup of the juice. Discard any remaining juice.
- Mix the pudding base: In a separate bowl, once the cake is entirely cool, whisk together the reserved ¾ cup of pineapple juice with the vanilla instant pudding mix. Stir until the pudding mixture is smooth and begins to thicken.
- Incorporate remaining frosting ingredients: Add the powdered sugar to the pudding mixture and stir until fully combined. Next, gently fold in the defrosted whipped topping (Cool Whip) until the mixture is light and fluffy. Finally, stir in the well-drained crushed pineapple. If your frosting seems a little too loose, you can add a bit more Cool Whip until you achieve a firmer, spreadable consistency.
- Frost the cake and chill: Spread the pineapple-whipped topping frosting evenly over the completely cooled cake. For the best texture and to allow the frosting to fully set, refrigerate the cake for at least 2-3 hours before serving. This chilling time makes for clean, easy slices.
- Slice and garnish: Once chilled, slice the cake directly in the pan into 12 generous pieces. For an extra touch of visual appeal and a fresh burst of flavor, top each slice with an additional mandarin orange segment just before serving.
Adorn each slice with a fresh mandarin orange segment for that perfect finish.
Serve immediately and enjoy the delightful flavors! Remember to keep any leftover cake refrigerated to maintain its freshness and the integrity of the frosting.
Tips for the Perfect Pig Pickin’ Cake
- Room Temperature Ingredients: Always ensure eggs and butter are at room temperature. This helps them combine smoothly, creating a more uniform and tender cake texture.
- Don’t Overmix: After adding the mandarin oranges to the batter, stir just enough to combine. Overmixing can develop the gluten too much, leading to a tough cake. You want distinct pieces of orange in the cake.
- Cool Completely: Patience is key! The cake must be entirely cooled before frosting. Warm cake will cause the whipped topping to melt and slide off, creating a messy rather than magnificent dessert.
- Thoroughly Drain Pineapple: Excess liquid from the crushed pineapple can make the frosting runny. Use a fine-mesh sieve and press gently to remove as much juice as possible, only reserving the specified amount for the pudding base.
- Chilling is Essential: Refrigerating the frosted cake for a few hours before slicing allows the frosting to firm up, making it easier to cut neat, clean slices and enhancing the overall texture.
Craving More Citrus & Tropical Desserts?
If you love the bright, refreshing flavors of Pig Pickin’ Cake, you’re in for a treat with these other fantastic recipes. Explore more fruity delights that are perfect for any season!
- Orange Fluff Dessert
- Orange Creamsicle Poke Cake
- Orange Creamsicle Pie
- Easy Pineapple Crumb Cake
- Orange Poke Cake
- Pineapple Pudding Poke Cake
- Lemon Lava Cake
- Best Banana Pudding
Originally published: June 2011
Updated photos & Republished: July 2023
Pig Pickin’ Cake
Pig Pickin’ Cake is an easy cake that starts with a boxed cake mix, mandarin oranges and crushed pineapple. It’s sunshine in a cake!
20 minutes
30 minutes
50 minutes
12
Brandie Skibinski
Ingredients
For the Cake:
- 15 ounce can mandarin oranges (½ cup juice reserved, drain the rest)
- 1 box yellow cake mix
- 1 stick unsalted butter (½ cup), softened to room temperature
- ½ cup mandarin orange juice (reserved from above)
- 4 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 20 ounce can crushed pineapple (¾ cup juice reserved, drain the rest really well)
- ¾ cup juice from the crushed pineapple (reserved from above)
- 3.4 ounce box vanilla instant pudding mix
- ½ cup powdered sugar
- 4 ounces Cool Whip (whipped topping) (half a regular sized tub), defrosted
- Extra mandarin orange slices (for garnish)
Instructions
Cake Preparation:
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Drain the can of mandarin oranges, setting aside ½ cup of the juice (discard the rest of the juice).
- For the cake: combine 1 box yellow cake mix, 1 stick unsalted butter (½ cup), ½ cup mandarin orange juice, 4 large eggs and 1 teaspoon vanilla extract. Beat for 3-4 minutes on medium-high.
- Add drained 15 ounce can mandarin oranges and gently stir until combined (leaving some of the oranges chunky).
- Spread batter into prepared baking dish and bake on the middle rack for about 25-30 minutes or until a toothpick inserted comes out clean (oven times can vary). Remove from oven and cool completely.
Frosting Preparation & Assembly:
- Drain the can of crushed pineapples very well, setting aside ¾ cup of the juice (discard the rest of the juice).
- Once cake is cool, in a bowl, stir together ¾ cup juice from the crushed pineapple with 3.4 ounce box vanilla instant pudding mix.
- Stir in ½ cup powdered sugar. Then fold in 4 ounces Cool Whip (whipped topping).
- Finally, stir in drained 20 ounce can 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.
- Spread frosting on cooled cake. To help the frosting finish setting up, place cake into the refrigerator for at least 2-3 hours before slicing.
- When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with extra mandarin orange slices. Keep cake refrigerated.
Video Tutorial
Notes
- Please refer to the FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Always keep the cake refrigerated due to the fresh fruit and whipped topping.
- Margarine can be substituted for the butter if needed.
- This recipe can be adapted for a round layer cake. Use two 8-inch round pans and bake for approximately 17-21 minutes, or until a toothpick inserted comes out clean. Adjust cooking time as needed.
Dessert
American, Southern
Nutrition Information (Estimated per Serving)
Calories: 295 kcal |
Carbohydrates: 63g |
Protein: 4g |
Fat: 3g |
Sodium: 402mg |
Fiber: 1g |
Sugar: 42g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used and exact measurements.
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