Classic Pig Pickin’ Cake is a Southern favorite that shines at barbecues, potlucks, and family gatherings. Light, fruity, and topped with a creamy, tropical-inspired frosting, it’s a dessert that always pleases a crowd.
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 3 eggs
- ⅓ cup vegetable or canola oil
- 1 cup water
- 2 (11 oz) cans mandarin oranges, drained
- 1 (20 oz) can crushed pineapple (with juices)
- 1 (16 oz) container frozen whipped topping, thawed
- 1 (3.4 oz) box instant vanilla pudding
Directions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, eggs, oil, and water according to package instructions (about 2 minutes).
- Gently fold in 1 can of drained mandarin oranges and the crushed pineapple (including its juice).
- Pour into the prepared dish and bake 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
Step 2: Make the Frosting
- In a medium bowl, whisk the pudding mix with 1 ½ cups of the reserved juices (from the oranges and pineapple).
- Stir until slightly thickened, about 1–2 minutes.
- Fold in the thawed whipped topping until smooth and creamy.
Step 3: Assemble
- Spread the frosting evenly over the cooled cake.
- Garnish with the second can of mandarin oranges.
- Refrigerate at least 2 hours before serving.
Step 4: Serve & Enjoy
Slice into squares and serve chilled. This cake is fruity, creamy, and the perfect finish to a summer cookout.
Variations
- Tropical Twist: Add shredded coconut to the batter or sprinkle on top. Try maraschino cherries or lime zest for extra flavor.
- Berry Version: Replace mandarin oranges with strawberries, blueberries, or raspberries. Add berry puree to the frosting for color and flavor.
- Coconut Pineapple: Use extra pineapple and shredded coconut. Add coconut extract to the frosting for more depth.
- Cake Mix Options: Swap yellow cake mix for lemon, butter, or white cake mix. Lemon works especially well with citrus and pineapple.
- Gluten-Free: Use a gluten-free cake mix and check that the pudding and whipped topping are gluten-free.
- Vegan: Replace eggs with flax eggs, use plant-based oil, and choose dairy-free pudding and whipped topping.
Storage Tips
- Refrigerate: Keep covered in the fridge for 3–4 days.
- Freeze (without topping): Bake, cool, and wrap the cake tightly. Freeze up to 2 months. Thaw overnight and frost before serving.
- Leftover Frosting: Store in the fridge and use within 2–3 days.
Pro Tip
For the best flavor, chill the cake overnight. The longer it rests, the more the fruity flavors blend together—making each bite even more refreshing.
