Everyone loves this moist pig pickin’ cake with its bright orange flavor and fluffy pineapple frosting. Easy to make because it starts with a box cake mix. Perfect for picnics and BBQs even if you aren’t in the South!
I make this recipe a lot for parties. The chance of someone else bringing this is pretty low unless of course, you’re in the South. But if you were, we would have talked to each other about four million times about who is bringing what.
I have never been to a picnic or BBQ in the Deep South where anyone left hungry, ever. That’s a fact!
Like most Southern recipes, there are many variations, and was not invented by Paula Deen or the Pioneer Woman. In fact, it’s served as a matter of Southern tradition at pig roasts and that’s where the name comes from.
Don’t be put off by the oranges in it, there won’t be huge chunks of them. When you mix the cake batter the mandarin oranges will break apart. By the time it’s baked you won’t see them.
Ingredients
Substitutions
Whipped Topping can be replaced with 6 cups of homemade sweetened whipped cream.
A yellow cake mix can be substituted with a white cake mix.
The butter used in the cake can be replaced with vegetable oil, but it won’t be nearly as nice.
Instructions
- Melt the butter and set it aside to cool for a few minutes.
- Preheat your oven to 350ºF.
- Spray a 9 X 13 cake pan with baking spray.
- Open the Mandarin oranges and drain the juice into a bowl and reserve, set the oranges aside.
- Combine a yellow cake mix with the melted butter, 1/2 cup of the juice from the oranges, and 4 large eggs and mix for 2 minutes.
- Add the drained mandarin oranges and mix until the oranges are broken up and well combined. (Photo 1)
- Pour the cake into the prepared cake pan.
- Place into the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow to cool completely.
- While the cake is cooling, drain the crushed pineapple, reserving a couple of tablespoons of juice in case you need it for the frosting.
- Once the cake is cool combine the pudding mix with the drained pineapple (Photo 3) and mix until well combined. It will be a little thick, just keep stirring. If it is just too clumpy, add a little bit of reserved pineapple or orange juice. Don’t add too much though or will be loose and runny. This needs to be a little thick before adding the whipped topping.
- Add the whipped topping and stir until smooth. (Photo 4)
- Spread the frosting over the cake and decorate with additional mandarin oranges, pineapple chunks, or maraschino cherries if desired.
- Place in the refrigerator until ready to serve.
Pro Tips
Allow the cake to cool completely before frosting. Even the smallest amount of heat will cause the whipped topping to melt and the frosting will break down.
If you prefer larger pieces of orange in your cake, gently mix the oranges in and light break them apart with a spoon.
When making homemade whipped cream you will need to start with 3 cups of heavy whipping cream and 6 tablespoons of granulated sugar.
Use a disposable 9 X 13 cake pan that comes with a plastic lid for easy transport to picnics and BBQs.
This cake can be baked in layers. Reduce the baking time to 20 to 25 minutes. Allow the cakes to cool for a few minutes before removing from the pans.
Leftovers
Store any leftovers in the refrigerator for up to 4 days. As soon as the frosting starts to deflate and get gummy, it’s time to toss it.
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Pig Pickin’ Cake
Ingredients
- 1/2 cup salted butter
- 1 Yellow Cake Mix
- 11 ounce can mandarin oranges
- 4 large eggs
- 20 ounces crushed pineapple in juice
- 3.4- ounce box instant vanilla pudding
- 16 ounces whipped topping thawed
- Additional mandarin oranges pineapple piece, maraschino cherries, optional for decorating
Instructions
Cake
- Preheat an oven to 350⁰F.
- Prepare a cake pan by spraying with baking spray.
- Heat the butter just until melted then set aside to cool.
- Drain the mandarin oranges, reserving 1/2 cup of the juice.
- Add the cake mix to a large mixing bowl.
- Add the eggs, melted butter, and reserved orange juice and mix to combine.
- Add the oranges and mix until the oranges are tiny pieces and combined.
- Pour the batter into the prepared cake pan and place into the preheated oven.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow to cool completely.
Frosting
- Once the cake is cool drain the crushed pineapple and reserve the juice.
- Combine with the pudding mix. It will be a little thick. If it is too thick to stir or too lumpy, add a bit of reserved pineapple juice or mandarin orange juice, about 1 tablespoon.
- Add the whipped topping and mix just until combined.
- Spread evenly over the completely cooled cake and decorate with additional fruit if desired.
- Place in the refrigerator until it is time to serve.
Notes
- White can mix can be used instead.
- 15 ounce can of mandarin oranges can be used. Drain the fruit well and do not add the additional 1/4 cup of juice to the cake mix.
- Melted butter can be replaced with vegetable oil.
- Whipped topping can be replaced with homemade whipped cream. You will need 3 cups of heavy whipping cream and 6 tablespoons of sugar.
- The cake can be baked in layers, reduce baking time to 20 to 25 minutes.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
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