If you’ve never tried a Classic Pig Pickin’ Cake, you’re missing out on one of the South’s most delightful desserts. This old-fashioned favorite combines a light, citrusy yellow cake infused with sweet mandarin oranges and a creamy pineapple topping that’s irresistibly fluffy. Every bite feels like sunshine on a plate—refreshing, fruity, and perfectly nostalgic.
Classic Pig Pickin’ Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow cake mix | 1 (15.25 oz) box |
| Eggs | 3 |
| Vegetable or canola oil | ⅓ cup |
| Water | 1 cup |
| Mandarin oranges, drained | 2 (11 oz) cans |
| Crushed pineapple with juices | 1 (20 oz) can |
| Frozen whipped topping, thawed | 1 (16 oz) package |
| Instant vanilla pudding | 1 (3.4 oz) box |
How to Make Classic Pig Pickin’ Cake:
Step 1: Prepare the Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Beat until smooth, then fold in one can of drained mandarin oranges until evenly distributed.
Step 2: Bake the Cake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Step 3: Make the Frosting: In a separate bowl, mix the instant vanilla pudding and crushed pineapple (with its juice). Fold in the whipped topping until the mixture is creamy and fluffy.
Step 4: Frost and Garnish: Spread the pineapple mixture over the cooled cake evenly. Top with the remaining drained mandarin oranges for a decorative finish.
Step 5: Chill and Enjoy: Refrigerate for at least 30 minutes before slicing. Serve chilled for the best texture and flavor.
This Classic Pig Pickin’ Cake is the perfect make-ahead dessert for potlucks, parties, or family gatherings—it’s sweet, refreshing, and guaranteed to steal the spotlight.
