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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

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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Course: Dessert
Cuisine: American, southern
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 12 Slices
Calories: 320kcal
Cost: 10$

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)

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

Instructions 

Prepare the Batter

  • In a large mixing bowl, combine the yellow cake mix, mandarin oranges (with juice), vegetable oil, eggs, and vanilla extract.
  • Using a hand or stand mixer, beat on medium speed for about 2 minutes until the batter is light and fluffy.
  • Scrape down the sides of the bowl with a spatula to ensure all ingredients are fully incorporated.

Prep the Pans

  • Preheat the oven to 350°F (175°C).
  • Grease and lightly flour three 9-inch cake pans to prevent sticking.
  • Evenly distribute the batter between the prepared pans and use a spatula to smooth the tops.

Bake the Cake

  • Place the cake pans on the middle oven rack.
  • Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  • Avoid opening the oven frequently to prevent uneven baking.

Cool the Cakes

  • Remove cakes from the oven and let them cool in the pans for 10 minutes.
  • Carefully run a knife around the edges to loosen the cakes.
  • Transfer cakes to wire racks and allow them to cool completely before frosting (about 1 hour).

Make the Frosting

  • In a medium bowl, combine drained crushed pineapple and instant vanilla pudding mix. Stir well to distribute the pineapple evenly.
  • Fold in Cool Whip, powdered sugar, and vanilla extract, mixing gently to maintain a light and airy texture.
  • Cover the frosting and refrigerate for at least 30 minutes to let the flavors blend.

Assemble the Cake

  • Place the first cake layer on a cake stand or serving plate.
  • Spread about ⅓ of the frosting evenly across the top using an offset spatula.
  • Repeat with the second and third layers, ensuring an even distribution of frosting.

Frost the Cake

  • Use the remaining frosting to coat the sides and top of the cake.
  • Smooth the frosting with an offset spatula or create decorative swirls for a rustic look.

Nutrition

Serving: 100g | Calories: 320kcal (16%) | Carbohydrates: 45g (15%) | Protein: 3g (6%) | Fat: 15g (23%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 40mg (13%) | Sodium: 280mg (12%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 120IU (2%) | Vitamin C: 6mg (7%) | Calcium: 90mg (9%) | Iron: 1mg (6%)