Classic Pig Pickin’ Cake

This Classic Pig Pickin’ Cake (also known as Mandarin Orange Cake) is a staple at Southern barbecues and potlucks. It is incredibly light, moist, and refreshing, making it the perfect dessert after a heavy meal.

Classic Pig Pickin’ Cake

Ingredients:

How to Make Classic Pig Pickin’ Cake:

Step 1: Prep the Oven and Pan: Preheat your oven to 350°F.3 Grease a 9×13-inch baking dish with butter or non-stick spray to ensure the cake releases easily.4

Step 2: Mix the Batter: In a large mixing bowl, combine the 1 box of yellow cake mix, 3 eggs, 1/3 cup of oil, and 1 cup of water. Beat the mixture until well combined. Add 1 can of the drained mandarin oranges to the batter and beat again—the oranges will break apart into small, flavorful bits throughout the cake.

Step 3: Bake and Cool: Pour the batter into your prepared baking dish. Bake for 30/35 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and allow the cake to cool completely before frosting.5

Step 4: Make the Tropical Frosting: In a large bowl, stir together the 1 box of instant vanilla pudding mix and the entire 20 oz can of crushed pineapple (do not drain the juice). Once the pudding is dissolved into the pineapple, gently fold in the 16 oz of thawed whipped topping until the frosting is light and fluffy.

Step 5: Frost and Garnish: Spread the pineapple-whipped topping mixture evenly over the cooled cake. Decorate the top with the remaining 1 can of drained mandarin oranges.

Step 6: Chill and Serve: Place the cake in the refrigerator for at least 30 minutes before slicing. This allows the pudding to set and the flavors to meld.