Classic Pig Pickin’ Cake

A beloved Southern potluck staple, Pig Pickin’ Cake (also called Mandarin Orange Cake) is a light, citrusy dessert that pairs perfectly with barbecue—especially at a pig roast! With its fluffy orange-infused cake and creamy whipped topping, it’s a crowd-pleaser that’s easy to make and even easier to devour.

Ingredients

For the Cake:

1 box (15.25 oz) yellow cake mix

1 can (11 oz) mandarin oranges, undrained
4 large eggs
½ cup vegetable oil

For the Frosting:

1 container (8 oz) frozen whipped topping (Cool Whip), thawed
1 can (20 oz) crushed pineapple, drained well
1 box (3.4 oz) instant vanilla pudding mix

Optional Garnish:

Fresh mandarin orange slices
Toasted coconut flakes

Instructions

1. Make the Cake:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large bowl, mix cake mix, mandarin oranges (with juice), eggs, and oil until well combined (batter will be slightly lumpy from oranges).
Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.

2. Make the Frosting:

In a bowl, whisk together whipped topping, drained pineapple, and pudding mix until smooth.
Spread evenly over the cooled cake.

3. Chill & Serve:

Refrigerate for at least 2 hours (or overnight) to let flavors meld.

Garnish with mandarin slices or coconut if desired.

Why It’s Called “Pig Pickin’ Cake”

This cake got its name because it’s a go-to dessert at Southern pig roasts (where a whole hog is slow-cooked and “picked” apart). The bright, fruity flavors cut through the richness of barbecue, making it the perfect sweet finish!

Tips & Variations

✅ Extra moist? Add a splash of orange juice to the batter.
✅ Lighter version? Use sugar-free pudding mix and lite whipped topping.
✅ Want more texture? Fold in toasted pecans or coconut into the frosting.

Enjoy this refreshing, easy, and nostalgic Southern classic! 🍊🐖🍰