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close-up of a moist slice of Pig Pickin Cake with creamy pineapple frosting on a decorative plate, showing its fluffy texture.

Easy Pig Pickin Cake Recipe

4 from 1 vote
A Southern classic, this Pig Pickin’ Cake is a light, fluffy, and fruit-filled dessert perfect for BBQs, family gatherings, and potlucks. Made with yellow cake, mandarin oranges, and a creamy pineapple frosting, it’s an irresistible treat with a nostalgic touch.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American, southern
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 box Yellow cake mix Any brand works
  • 1 cup Mandarin oranges With juice
  • ½ cup Vegetable oil Neutral flavor
  • 4 Eggs Room temperature
  • 1 teaspoon Vanilla extract Pure for best flavor
  • 1 box Instant vanilla pudding 3.4 oz package
  • 1 can Crushed pineapple Drained well (20 oz)
  • 8 oz Cool Whip Thawed
  • ½ cup Powdered sugar For sweetness
  • 1 teaspoon Vanilla extract For frosting
  • Coconut flakes (Optional) chopped pecans, fresh mandarins, orange zest, maraschino cherries

Equipment

  • 3 39-inch cake pans For even cake layers
  • 1 Hand/stand mixer To blend ingredients
  • 2 Mixing bowls Large for batter, small for frosting
  • 1 Rubber spatula For folding ingredients
  • 1 Measuring cups Accurate ingredient measuring
  • 1 Cake plate For assembling and serving
  • 1 Offset spatula For spreading frosting evenly
  • 1 Bench scraper For smoothing frosting

Method
 

Prepare the Batter
  1. In a large mixing bowl, combine the yellow cake mix, mandarin oranges (with juice), vegetable oil, eggs, and vanilla extract.
  2. Using a hand or stand mixer, beat on medium speed for about 2 minutes until the batter is light and fluffy.
  3. Scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.
Prep the Pans
  1. Preheat the oven to 350°F (175°C).
  2. Grease and lightly flour three 9-inch cake pans to prevent sticking.
  3. Evenly distribute the batter between the prepared pans and use a spatula to smooth the tops.
Bake the Cake
  1. Place the cake pans on the middle oven rack.
  2. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  3. Avoid opening the oven frequently to prevent uneven baking.
Cool the Cakes
  1. Remove cakes from the oven and let them cool in the pans for 10 minutes.
  2. Carefully run a knife around the edges to loosen the cakes.
  3. Transfer cakes to wire racks and allow them to cool completely before frosting (about 1 hour).
Make the Frosting
  1. In a medium bowl, combine drained crushed pineapple and instant vanilla pudding mix. Stir well to distribute the pineapple evenly.
  2. Fold in Cool Whip, powdered sugar, and vanilla extract, mixing gently to maintain a light and airy texture.
  3. Cover the frosting and refrigerate for at least 30 minutes to let the flavors blend.
Assemble the Cake
  1. Place the first cake layer on a cake stand or serving plate.
  2. Spread about ⅓ of the frosting evenly across the top using an offset spatula.
  3. Repeat with the second and third layers, ensuring an even distribution of frosting.
Frost the Cake
  1. Use the remaining frosting to coat the sides and top of the cake.
  2. Smooth the frosting with an offset spatula or create decorative swirls for a rustic look.