At its heart, this is a doctored cake mix recipe—the kind Southern grandmothers have been quietly winning bake-offs with for generations. But don't let the humble ingredients fool you. This cake delivers:
A crumb that's impossibly tender and moist, thanks to crushed pineapple worked directly into the batter
Bright, sunny citrus notes from orange juice and zest that cut through the richness
A dreamy, marshmallow-like frosting that's somehow both light and decadent
That signature retro charm that makes everyone smile when you set it on the table
It's the taste of Southern hospitality in every single bite.
The Ingredients: Simple, Affordable, Brilliant
For the Cake:
1 box (15.25 oz) yellow cake mix — Duncan Hines or Betty Crocker, plain yellow, not butter or French vanilla
1 (11 oz) can mandarin oranges, undrained — juice and all
4 large eggs — room temperature
½ cup vegetable or canola oil
1 teaspoon vanilla extract
For the Pineapple Filling & Frosting:
1 (20 oz) can crushed pineapple, undrained
1 cup granulated sugar
1 (3.4 oz) box instant vanilla pudding mix — not cook-and-serve
8 oz frozen whipped topping (Cool Whip), thawed
1 cup sweetened shredded coconut, toasted (optional, but traditional)
½ cup chopped pecans, toasted — plus more for garnish
For the Citrus Glaze (Optional But Wonderful):
1 cup powdered sugar
2-3 tablespoons orange juice
1 teaspoon orange zest
The Method: Retro Simple, Consistently Perfect
Step 1: Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment rounds.
In a large bowl, combine the cake mix, undrained mandarin oranges (with all their juice), eggs, oil, and vanilla extract.
Beat with an electric mixer on medium speed for 2 minutes. The batter will look slightly curdled from the oranges—this is perfectly fine. The oranges will break down as they bake, leaving behind only moisture and flavor.
Divide batter evenly between prepared pans.
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Do not skip the cooling step. This cake is tender and needs to be fully cooled before frosting.
Step 2: Make the Pineapple Filling/Frosting
This is the genius part: one mixture does double duty.
In a medium saucepan, combine the undrained crushed pineapple and granulated sugar.
Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring frequently, for 10-12 minutes, until the mixture has thickened slightly and turned a pale golden color. It should coat the back of a spoon.
Remove from heat and let cool completely to room temperature. Do not add it to the frosting while warm, or your whipped topping will collapse.
Once cooled, fold the pineapple mixture into the thawed whipped topping along with the instant vanilla pudding mix. Fold gently until no streaks remain and the mixture has thickened to a spreadable consistency.
Fold in toasted coconut and toasted pecans, if using.
This filling is what dreams are made of. It's creamy, tangy, sweet, and impossibly fluffy.
Step 3: Assemble the Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of the pineapple frosting over the top.
Place the second layer on top. Frost the entire cake—sides and top—with the remaining frosting.
If desired, drizzle with orange glaze (powdered sugar whisked with orange juice and zest until smooth) and sprinkle with additional toasted pecans.
Step 4: Chill and Rest
Cover loosely and refrigerate for at least 4 hours, preferably overnight.
This is the secret step most people skip. The cake needs time to absorb the moisture from the frosting, allowing the flavors to meld and the texture to become impossibly tender. Day-old Pig Pickin' Cake is legendary. Day-two is transcendent.
Pro-Tips for Pig Pickin' Perfection
1. Don't Drain the Canned Fruit
The liquid in both the mandarin oranges and crushed pineapple is essential for moisture and flavor. Dumping it is dumping potential.
2. Room Temperature Eggs Matter
Cold eggs can cause the batter to seize and yield a denser cake. Set them out 30 minutes before starting, or warm them in a bowl of tepid water for 5 minutes.
3. Toast Your Nuts and Coconut
Raw pecans and coconut are fine; toasted pecans and coconut are unforgettable. Spread them on a baking sheet and toast at 350°F for 5-7 minutes, watching carefully. They burn fast.
4. The Pudding Mix Secret
Instant pudding mix isn't just for flavor—it stabilizes the whipped topping and gives the frosting structure. Do not skip it.
5. Make It a Day Ahead
This cake actively improves with time. The pineapple juice gradually migrates into the crumb, creating something almost pudding-like in its tenderness. Make it the night before you need it. Your future self will thank you.
Endless Variations: Make It Your Own
Pig Pickin' Sheet Cake:
Pour batter into a greased 9x13-inch pan and bake for 30-35 minutes. Spread frosting over the cooled cake. Perfect for feeding a crowd.
Strawberry Pig Pickin' Cake:
Substitute mandarin oranges with a 15 oz can of crushed strawberries in syrup. Use strawberry cake mix. Top with fresh sliced strawberries.
Tropical Pig Pickin' Cake:
Add ½ cup macadamia nuts instead of pecans. Stir ½ cup finely chopped dried mango into the frosting.
Lemon Pig Pickin' Cake:
Use lemon cake mix. Substitute mandarin oranges with crushed pineapple and add 2 tablespoons lemon zest to the frosting.
Individual Trifles:
Cube the cake and layer it in glasses with the pineapple frosting, fresh berries, and whipped cream. Stunning and no slicing required.
Storage and Make-Ahead Wisdom
Refrigerator:
Covered tightly, Pig Pickin' Cake keeps for 4-5 days. It actually improves by day two.
Freezer:
You can freeze the unfrosted cake layers, well-wrapped, for up to 3 months. The assembled cake does not freeze well—the whipped topping becomes watery upon thawing.
Make-Ahead:
Bake the cake layers up to 2 days in advance and store tightly wrapped at room temperature. Make the pineapple compote up to 3 days ahead and refrigerate; bring to room temperature before folding into the whipped topping.
Your Pig Pickin' Cake Questions, Answered
Why is it called Pig Pickin' Cake?
The name comes from traditional Southern whole-hog roasts, or "pig pickin's." This light, citrusy cake was a beloved dessert at these gatherings—a sweet, refreshing counterpoint to hours of smoky barbecue. The name stuck.
Can I use fresh oranges instead of canned?
Fresh mandarins are lovely, but they lack the syrup that provides essential moisture. If using fresh, add ⅓ cup orange juice to the batter.
My cake layers are dense. What went wrong?
Two common culprits: overmixing the batter (mix only until combined, then stop) or opening the oven door too early (wait until the 25-minute mark to check).
Can I make this gluten-free?
Absolutely. Use a high-quality gluten-free yellow cake mix. All other ingredients are naturally gluten-free, but verify your pudding mix and whipped topping labels.
Is there a substitute for Cool Whip?
Yes! Whip 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla to stiff peaks. Fold in the cooled pineapple mixture and pudding mix. The texture will be slightly less stable but infinitely more delicious.
This Classic Pig Pickin' Cake is more than a dessert—it's a slice of Southern hospitality, a taste of community gatherings and warm summer evenings and tables groaning with good food. It asks very little of you and gives back tenfold in smiles, second helpings, and requests for the recipe.
Make it for your next potluck. Make it for a birthday. Make it just because it's Tuesday and you deserve something bright and beautiful.
