If you aren’t familiar with the Pig Pickin’ Cake, allow me to introduce you to this Southern vintage classic. There is nothing quite like discovering a retro recipe in a dusty cookbook that completely blows everyone away, and this sheet cake is guaranteed to do exactly that! It’s a no-fuss dessert loaded with bright citrus flavors and topped with a deliciously creamy frosting. With both mandarin oranges and pineapple, there’s plenty of interest in every bite. Once you taste it, you’ll quickly understand why this always disappears first at the dessert table!
Why You’ll Love This Recipe
- 🍰 Sneaky Shortcut: Starting with a box of yellow cake mix keeps the prep simple, but mixing in mandarin oranges makes it taste entirely from scratch.
- 🍍 Fruity & Tropical: The combination of crushed pineapple and mandarin oranges provides bright, juicy flavors throughout the cake and frosting.
- 🥣 Dreamy Frosting: Instant vanilla pudding combined with crushed pineapple juices and whipped topping creates a light, creamy, and irresistible topping.
- 🚗 Potluck Perfect: Bakes beautifully in a trusty 9×13-inch dish, making it incredibly easy to transport and serve at church potlucks or summer barbecues.
What You’ll Need
The Cake Base
- 1 box (15.25 oz) Yellow cake mix
- 3 Eggs
- ⅓ cup Vegetable or canola oil
- 1 cup Water
- 2 cans (11 oz each) Mandarin oranges: Drained. (You will use one can for the batter and one for the topping).
The Creamy Frosting
- 1 can (20 oz) Crushed pineapple: Do not drain; you need the juices!
- 1 box (3.4 oz) Instant vanilla pudding
- 1 package (16 oz) Frozen whipped topping: Thawed.
How to Make It (Step-by-Step)
Prep time: 20 minutes | Cook time: 30–35 minutes | Chill time: 1 hour | Yield: 12 Servings
Step 1: Prep and Preheat
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
Step 2: Mix the Batter
In a large mixing bowl, beat the yellow cake mix, eggs, oil, and water until well combined. Add one can of the drained mandarin oranges to the batter and beat until well blended.
💡 Pro Tip: Using an electric mixer for this step will naturally break up the mandarin orange slices, perfectly distributing that juicy citrus flavor throughout the batter.
Step 3: Bake the Cake
Pour the batter evenly into your prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before moving on to the frosting.
Step 4: Make the Frosting
In a large bowl, stir together the instant vanilla pudding mix and the entire can of crushed pineapple (including the juices) until combined. Gently fold in the thawed whipped topping until you have a thick, dreamy, uniform frosting.
Step 5: Frost and Decorate
Pile the frosting high onto the cooled cake and spread it into an even layer. Decorate the top of the cake with the second can of drained mandarin oranges.
Step 6: Chill and Serve
Place the frosted cake in the refrigerator to chill for a minimum of 30 minutes before serving. This allows the frosting to set up and the flavors to beautifully meld together.
💡 Expert Tips for Success
- 🛑 Cool Completely: Never rush the cooling process! If the cake is even slightly warm when you apply the frosting, the whipped topping will melt and slide right off the edges.
- 🍊 Drain the Oranges Well: Make sure to thoroughly drain the mandarin oranges used in the batter so you don’t introduce too much excess liquid, which can make the cake dense.
- 🍍 Keep the Pineapple Juice: Conversely, do not drain the crushed pineapple! The liquid from the can is exactly what activates the instant vanilla pudding mix to create the frosting.
Variations and Substitutions
- Coconut Crunch: Sprinkle a layer of lightly toasted shredded coconut over the top of the frosted cake for added texture and an even more tropical flavor profile.
- Cake Mix Swap: While yellow cake mix is traditional, a butter pecan or vanilla cake mix also works beautifully and adds a slightly different undertone to the dessert.
- Pudding Variations: Swap the vanilla pudding for French vanilla or cheesecake-flavored instant pudding for a richer frosting base.
❓ Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes, and you absolutely should! This cake is actually known to taste much better the next day after the fruity flavors have had time to meld and sink into the cake crumb. You can make it up to 24 hours in advance and store it covered in the refrigerator.
How do I store the leftovers?
Because the frosting is made with whipped topping and pudding, this cake must be kept refrigerated. Cover the 9×13 dish tightly with a lid or plastic wrap and store it in the fridge for up to 4 days.
Can I use fresh fruit instead of canned?
For this specific vintage recipe, it is highly recommended to stick with the canned fruit. The canned crushed pineapple provides the exact amount of juice needed to set the pudding mix, and the canned mandarin oranges have a softer texture that breaks apart perfectly into the batter without sinking to the bottom.