Why You’ll Love This Recipe
- Easy cake mix base: No need to measure separate flour, sugar, and leavening.
- Two kinds of fruit: Mandarin oranges and pineapple provide a bright combination.
- Fluffy topping: Whipped topping keeps the frosting soft and easy to spread.
- Simple presentation: Bake, cool, and frost in the same dish.
- Make-ahead convenience: Chill the finished cake until serving time.
Ingredients You’ll Need
Yellow Cake Mix
Use one 15.25-ounce box of yellow cake mix.
Follow the ingredient amounts in this recipe rather than adding the ingredients listed on the cake mix package. Different box sizes can affect the batter, so check the package weight.
Eggs
Use three large eggs to give the cake structure and richness.
Vegetable or Canola Oil
You’ll need ⅓ cup vegetable or canola oil.
Either provides moisture without a strong flavor.
Water
Use 1 cup water to bring the batter together.
Drain the mandarin oranges before adding them so their packing liquid does not introduce extra moisture.
Mandarin Oranges
Use two 11-ounce cans of mandarin oranges, drained.
One can goes into the cake batter, where the mixer breaks the segments into smaller pieces. Reserve the second can for decorating the frosted cake.
Drain the garnish especially well to prevent liquid from collecting on the topping.
Crushed Pineapple
Use one 20-ounce can of crushed pineapple with its juices.
Unlike the oranges, the pineapple should not be drained. Its juice moistens the dry pudding mix and helps create the topping.
Whipped Topping
Use one 16-ounce package of frozen whipped topping, thawed.
Thaw according to the package directions, preferably in the refrigerator. Fold it into the pineapple mixture gently to preserve its fluffy texture.
Instant Vanilla Pudding Mix
Use one 3.4-ounce box of instant vanilla pudding mix.
Add the powder directly to the pineapple. Do not prepare it with milk, and do not substitute cook-and-serve pudding.
How to Make Classic Pig Pickin’ Cake
1. Prepare the Oven and Dish
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish, including the corners and sides.
2. Mix the Cake Batter
In a large bowl, beat the yellow cake mix, eggs, oil, and water until well combined.
Add one drained can of mandarin oranges and beat briefly until the fruit breaks into small pieces and distributes throughout the batter. Avoid unnecessary mixing once everything is incorporated.
3. Bake
Pour the batter into the prepared dish and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, without wet batter.
Begin checking at 30 minutes and allow additional time if needed.
4. Cool Completely
Place the baking dish on a wire rack and let the cake cool completely.
The cake must be cool before frosting. Residual warmth can soften the whipped topping and make it slide.
5. Make the Pineapple Topping
In a large bowl, stir together the crushed pineapple, including its juices, and the dry instant vanilla pudding mix.
Mix until no dry pockets remain. Gently fold in the thawed whipped topping until evenly combined.
6. Frost and Decorate
Spread the pineapple topping over the cooled cake.
Arrange the remaining drained mandarin oranges across the surface. For a neat finish, gently blot the segments before adding them.
7. Chill and Serve
Cover and refrigerate for at least 30 minutes before serving.
A longer chill gives the topping more time to settle and makes the cake easier to portion. Serve cold.
Tips for the Best Results
Drain the Oranges, Keep the Pineapple Juice
The two fruits are handled differently. Drain both cans of oranges, but include the pineapple juice in the topping.
Use Instant Pudding
Instant pudding thickens without cooking. Cook-and-serve pudding will not behave the same way in this method.
Skip the Pudding Package Directions
The pineapple juice supplies the liquid for the topping. Adding milk would make the mixture too loose.
Cool Before Frosting
Allow enough time for the center of the cake to cool, not just the edges.
Fold the Topping Gently
Use a spatula to lift and turn the mixture until blended. Vigorous beating can reduce its volume.
Keep the Cake Refrigerated
The fruit-and-whipped-topping finish is best kept chilled until serving.
Easy Variations
Extra Citrus Flavor
Add a little finely grated orange zest to the cake batter for a more pronounced orange flavor.
Coconut Finish
Sprinkle shredded coconut over the frosting. Toast it first and cool completely if you prefer a little crunch.
White Cake Mix Version
Use a similarly sized white cake mix for a slightly different flavor. Keep an eye on doneness because mixes vary.
Chopped Nut Garnish
Add a small handful of chopped pecans just before serving for texture.
These additions are optional and change the original ingredient list.
What to Serve with Pig Pickin’ Cake
This chilled cake works well after grilled chicken, burgers, barbecue, or a casual family meal.
It is creamy enough to serve on its own. Coffee, tea, or fresh berries make simple accompaniments without competing with the fruit flavors.
For tidy portions, use a sharp knife and wipe it between cuts.
Make-Ahead Instructions
Bake the cake a day ahead and let it cool completely. Cover the unfrosted cake once cool.
You can also frost and decorate it the day before serving, then refrigerate in a covered cake carrier or beneath a cover that does not touch the topping.
If you want the garnish to look especially fresh, add the second can of oranges closer to serving time.
Storage
Keep the cake covered in the refrigerator for up to 3–4 days.
The topping may soften or release a little moisture as it sits. Keep the cake chilled and use well-drained oranges to help preserve its texture.
For longer storage, freeze the unfrosted cake, tightly wrapped, for up to 2 months for best quality. Thaw before adding freshly prepared topping.
Frequently Asked Questions
Does Pig Pickin’ Cake contain pork?
No. This recipe is a fruit-flavored cake made with mandarin oranges and pineapple.
Do I drain the pineapple?
No. Use the crushed pineapple and its juices for the topping.
Do I drain the mandarin oranges?
Yes. Drain both cans: one for the batter and one for the garnish.
Do I make the pudding first?
No. Stir the dry instant pudding powder directly into the pineapple.
Can I use fresh whipped cream?
Fresh whipped cream does not have the same stability as packaged whipped topping. For the recipe as written, use thawed whipped topping. A homemade alternative would need appropriate stabilization.
Why is my frosting loose?
The cake may have been warm, the whipped topping may have become too soft, or extra liquid may have been added. Use a completely cooled cake, omit milk from the pudding, and refrigerate the finished dessert.
Can I make a layer cake?
This recipe is written for a 9×13-inch dish. Round pans require different baking times, and the soft topping is easier to manage as a sheet cake.