The Ultimate Pig Pickin’ Cake Recipe (Moist, Easy & Southern-Style Sweet)

Hey friends! Today, I’m excited to share a baking recipe that’s close to my heart and full of Southern charm — the Pig Pickin’ Cake. This sunny, citrus-kissed dessert is light, creamy, and layered with nostalgic flavor. If you’ve ever been to a Southern BBQ or family potluck, chances are you’ve spotted this golden beauty on the dessert table. And if not? Well, it’s time you did.

This cake is a crowd-pleaser through and through — a fluffy yellow cake layered with crushed pineapple, sweet whipped topping, and juicy mandarin oranges. It’s cold, creamy, and bursting with tropical vibes in every bite. Best part? It’s beginner-friendly, comes together with just a few pantry staples, and tastes even better the next day.

So, whether you’re prepping for a summer cookout, family reunion, or just need something bright and cheerful on your table, this cake brings sunshine to every slice. Ready to create some magic?

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Recipe at a Glance

Category	Details
Prep Time	25 minutes
Bake Time	25–30 minutes
Chill Time	4 hours (or overnight for best flavor)
Total Time	About 5 hours including chill
Skill Level	Beginner-friendly
Servings	12–16 slices
Best For	Potlucks, BBQs, Spring & Summer gatherings
Tools Needed	Mixing bowls, hand/stand mixer, 9×13 pan

Make-Ahead Tip: This cake gets even better after chilling overnight, making it a great option for prepping the day before your event.

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Ingredients List

For the Cake Base

• 1 box yellow cake mix (15.25 oz)
  Use butter yellow for extra richness.
• 4 large eggs
• 1/2 cup vegetable oil
• 1 can mandarin oranges (11 oz), drained, reserve juice
  Don’t toss that juice – it adds flavor to the batter!

Substitutions:

Ingredient	Swap Option
Yellow cake mix	White cake mix + 1 tsp vanilla
Mandarin oranges	Fresh segments or canned peaches
Vegetable oil	Melted butter or light olive oil

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For the Pineapple Whipped Frosting

• 1 container whipped topping (Cool Whip, 8 oz)
  Thawed in fridge overnight.
• 1 box instant vanilla pudding mix (3.4 oz)
• 1 can crushed pineapple (20 oz), undrained

Pro Tip: Use full-fat whipped topping for a sturdier frosting that holds better after chilling.

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Step-by-Step Instructions

Step 1: Preheat & Prepare

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch cake pan or line it with parchment paper.

Step 2: Mix the Cake Batter

• In a large mixing bowl, combine:
  • Cake mix
  • 4 eggs
  • 1/2 cup oil
  • Juice from the mandarin oranges
• Beat on medium speed for 2 minutes, until fluffy.
• Gently fold in mandarin orange pieces (they may break up a bit — that’s okay!).

Baker’s Note: The batter will be light and airy with bits of orange throughout — that’s what gives it the signature citrusy lift.

Step 3: Bake

• Pour the batter into the prepared pan.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely in the pan.

Step 4: Make the Frosting

• In a large bowl, combine:
  • Crushed pineapple with juice
  • Dry pudding mix
• Mix gently until combined.
• Fold in whipped topping until smooth and creamy.

Pro Tip: Chill the frosting for 15–20 minutes before spreading — this helps it firm up and spread like a dream.

Step 5: Frost & Chill

• Once the cake is cool, spread the pineapple frosting evenly over the top.
• Cover and refrigerate for at least 4 hours — or overnight for best flavor and texture.

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Serving & Storage Tips

Storage Method	Instructions
Refrigerator	Store covered for up to 4 days. Best chilled.
Freezer	Freeze individual slices for up to 1 month.
Serving Tip	Serve chilled with a garnish of extra oranges.

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Troubleshooting & FAQ

Problem	Solution
Cake too dry	Don’t overbake — check at 25 min. Add a bit more juice.
Frosting too runny	Chill frosting before using; use full-fat topping.
Cake sinking in center	Beat batter well and avoid opening oven early.
Orange pieces sinking	Lightly toss in flour before adding to batter.

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Flavor Variations

Looking to mix things up? Try these fun twists:

1. Tropical Twist
   Add shredded coconut and a dash of rum extract to the batter for a beachy flair.
2. Berry Pickin’ Cake
   Swap mandarin oranges with blueberries and use a lemon cake mix.
3. Layered Version
   Bake in two 9-inch round pans for a more elegant presentation. Frost in between layers and garnish with fresh fruit.

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Final Thoughts

There’s something so joyful about this Pig Pickin’ Cake — the name might be quirky, but the flavor is unforgettable. It’s one of those no-fuss desserts that always brings smiles, especially when the first chilled slice hits the plate.

Whether you’re a beginner baker or a seasoned kitchen pro, this recipe is one you’ll come back to time and again. It’s fresh, fruity, and made to share.

Try it, love it, and don’t forget to save a slice for yourself — it goes fast!