Here’s the classic Pig Pickin’ Cake—a Southern favorite that’s light, fruity, and perfect for potlucks, BBQs, and celebrations 🍍🍊
Pig Pickin’ Cake
(also called Pineapple Orange Cake)
Servings: 10–12
Ingredients
Cake
- 1 box yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 can (20 oz) crushed pineapple with juice
Frosting
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 can (20 oz) crushed pineapple, drained
- 1 container (8 oz) whipped topping, thawed
- 1 can (11 oz) mandarin oranges, drained
Instructions
- Bake the cake
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Mix cake mix, eggs, oil, and undrained crushed pineapple.
- Pour into pan and bake 30–35 minutes, until a toothpick comes out clean.
- Cool completely.
- Make the frosting
- In a bowl, mix pudding mix with drained crushed pineapple.
- Gently fold in whipped topping.
- Fold in mandarin oranges carefully to keep them intact.
- Frost the cake
- Spread frosting evenly over the cooled cake.
- Refrigerate at least 1 hour before serving.
Tips & Variations
- Chill overnight for best flavor.
- Add shredded coconut or chopped pecans on top if desired.
- Works great as a sheet cake or layered cake.
- Light, refreshing, and not overly sweet—perfect after a big meal.
If you want, I can also share a homemade-from-scratch version or a cupcake version for parties.
