This Classic Pig Pickin’ Cake is a beloved Southern dessert—light, fruity, and irresistibly refreshing. Made with a tender yellow cake, crushed pineapple, and a fluffy mandarin-orange frosting, it’s the perfect sweet finish for potlucks, barbecues, and family gatherings.
Ingredients
Cake
1 box yellow cake mix
4 large eggs
1 cup vegetable oil
1 (20 oz / 565 g) can crushed pineapple with juice
Frosting
1 (8 oz / 225 g) container whipped topping, thawed
1 (3.4 oz / 95 g) box instant vanilla pudding mix
1 (11 oz / 310 g) can mandarin oranges, drained
Instructions
Prepare the cake batter
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large bowl, combine the cake mix, eggs, vegetable oil, and crushed pineapple with its juice. Beat until smooth and well blended.
Bake the cake
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan.
Make the frosting
In a medium bowl, whisk the instant pudding mix with the whipped topping until smooth and thickened. Gently fold in the drained mandarin oranges.
Frost the cake
Once the cake is completely cooled, spread the frosting evenly over the top.
Chill and serve
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and serve chilled.
✨ Tip: For extra color and texture, sprinkle the top with toasted coconut or chopped pecans before chilling.
