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Mandarin Orange Cake (Pig Pickin’ Cake) Recipe

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4.4 from 79 reviews

Mandarin Orange Cake, also known as Pig Pickin’ Cake, is a moist and tangy dessert featuring a tender orange-flavored cake layered with a creamy pineapple and whipped topping frosting. This refreshing Southern favorite combines the bright sweetness of mandarin oranges and crushed pineapple with a light vanilla pudding-based frosting, making it perfect for gatherings and potlucks.

  • Total Time: 1 hour 50 minutes
  • Yield: 20 servings

Ingredients

Cake

  • 1 (15.25 ounce) orange or yellow cake mix
  • 1 (15-ounce) can mandarin oranges, drained (reserve ½ cup juice)
  • 4 large eggs, room temperature
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Frosting

  • 12 ounces frozen whipped topping (CoolWhip), thawed
  • 2 (8 ounce) cans crushed pineapple in juice, drained
  • 1 (3.4 ounce) box instant French vanilla pudding mix

Optional Garnish

  • Fresh mint leaves
  • Additional mandarin oranges

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350° F. Lightly spray a 9×13-inch cake pan with cooking spray and set aside to prevent sticking.
  2. Mix the batter: In a large mixing bowl, combine the cake mix, drained mandarin oranges, reserved ½ cup mandarin orange juice, eggs, softened butter, and vanilla extract. Using an electric mixer, blend just until the ingredients are fully combined and there’s no visible flour, about 2-3 minutes.
  3. Bake the cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cake moist.
  4. Cool the cake: Remove the cake from the oven and allow it to cool completely on a wire rack. You can refrigerate the cooled cake if not frosting immediately.
  5. Prepare the frosting: In a large bowl, stir together the drained crushed pineapple and instant French vanilla pudding mix until well combined. Gently fold in the thawed whipped topping until the mixture is smooth and evenly mixed.
  6. Frost the cake: Spread the pineapple-pudding whipped topping evenly over the cooled cake. Garnish with reserved mandarin oranges and fresh mint leaves if desired.
  7. Chill before serving: Cover the frosted cake and refrigerate for at least 1 hour to let the flavors meld and the frosting set. Cut into squares and serve chilled.

Notes

  • Ensure the cake is completely cool before frosting to prevent the topping from melting.
  • The reserved juice from the mandarin oranges adds extra moisture and flavor to the cake batter.
  • You can substitute yellow cake mix if orange cake mix isn’t available.
  • Leftover cake should be refrigerated and is best consumed within 3 days.
  • For best texture, avoid overmixing the batter and overbaking the cake.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://ellarecipe.com/mandarin-orange-cake-pig-pickin-cake-recipe/