Pig Pickin Cake Recipe With Cake Mix: Mandarin Orange Pineapple Delight

There’s a reason this cake has been a Southern favorite for generations. The combination of mandarin oranges, pineapple, and whipped topping creates a dessert that’s light yet indulgent, perfect for warm-weather gatherings.

Using a boxed cake mix as the base makes this recipe foolproof and accessible, even for beginners. The moist texture and bright citrus flavor set it apart from traditional cakes, while the fluffy topping adds a creamy finish.

I first tasted this at a church potluck in Atlanta, where it disappeared faster than any other dessert. It’s the kind of dish that brings people together, whether for a picnic, potluck, or family dinner.

Ready in under an hour, this cake delivers on taste without the fuss. Here’s how to make it.

Ingredients for Pig Pickin Cake Recipe with Cake Mix

A box of cake mix and a few pantry staples create this crowd-pleasing Southern classic.

The cake mix is your foundation—Betty Crocker Super Moist or Duncan Hines work perfectly. Grab the 15.25 oz yellow cake mix for the right texture. The mandarin oranges need to be canned (fresh won’t work the same), and Dole or store brand are both solid. Make sure to reserve that juice—it adds moisture and flavor. For the pineapple, crushed is key (not tidbits or chunks).

No instant vanilla pudding? Cheesecake pudding mix adds a nice twist. Frozen whipped topping can be homemade sweetened whipped cream if you’re feeling fancy. The sour cream is non-negotiable though—it gives the frosting that tangy richness. Out of mandarin oranges? Peaches or pears work in a pinch, but the flavor changes quite a bit.

This cake tastes even better the next day (if it lasts that long). Store covered in the fridge for up to 5 days. The whipped topping holds up well, but if it’s a super hot day, keep it chilled until serving. Leftovers? Freeze slices for up to 2 months.

Step-by-Step Instructions for Pig Pickin Cake With Cake Mix

This method makes it easy to create a crowd-pleasing dessert that’s moist and flavorful.

Step 1: Prepare the Cake Base

Preheat your oven to 350°F and grease a 9×13-inch baking dish or two 9-inch round pans. In a large mixing bowl, combine the yellow cake mix, 15 oz mandarin oranges (drained), 20 oz crushed pineapple (with juice), 0.75 cup vegetable oil, and the 4 large eggs.

Mix until just combined—don’t overbeat or the cake will be dense. The mandarin oranges will break apart slightly, which is perfect for texture. Pour the batter into your prepared pan and smooth the top with a spatula.

Step 2: Bake Until Golden

Bake for 25-30 minutes for a 9×13-inch pan or 20-25 minutes for 9-inch rounds, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched.

I always rotate the pan halfway through baking to ensure even browning. Once done, let the cake cool completely in the pan on a wire rack. This is crucial—adding frosting to a warm cake will make it melt and slide right off.

Step 3: Mix the Pudding Frosting

While the cake cools, prepare the frosting. In a medium bowl, whisk together the 1 box instant vanilla pudding mix, 1 cup sour cream, and 1 tsp vanilla extract until smooth. The pudding mix will thicken the sour cream into a creamy, spreadable consistency.

Fold in the 8 oz frozen whipped topping (thawed) until no streaks remain. This step lightens the frosting and gives it a fluffy texture. If you prefer a sweeter frosting, stir in the 0.5 cup powdered sugar now.

Step 4: Assemble and Garnish

Once the cake is completely cool, spread the pudding frosting evenly over the top and sides if using a layer cake. For a sheet cake, simply spread it over the top. The frosting should be thick and hold its shape well.

For a festive touch, top with the 0.5 cup maraschino cherries, halved or whole. I like to arrange them in a pattern for a pretty presentation. Slice and serve immediately, or refrigerate for up to 2 days in an airtight container.

Pro Cooking Tips for This Recipe

Mixing Perfection

Use a stand mixer or sturdy whisk to combine wet and dry ingredients. I tested this with my KitchenAid—David’s official taste-testing tool—and found low speed for 30 seconds prevents overmixing. The mandarin oranges should stay slightly chunky for texture. 💡

Baking Evenness

Place your 9×13-inch pan in the center rack and rotate 180 degrees halfway through. My Austin kitchen has hot spots, so I check at 22 minutes to avoid over-browning. A toothpick with moist crumbs means it’s done.

Cooling Trick

Let the cake cool completely on a wire rack—about 1 hour. I learned this the hard way when frosting slid right off a warm cake. The pudding layer needs a firm base to cling to.

Frosting Timing

While the cake cools, prep your frosting. Fold the whipped topping last to keep it fluffy. If it’s a humid day, chill your mixing bowl 10 minutes first. The pudding mix sets faster in cooler temps.

Garnish Like Nana Mae

Arrange maraschino cherries in a pattern for that diner-style presentation. I use a piping bag for the frosting to mimic the swirls Nana Mae made. A light dusting of powdered sugar adds a finishing touch. 🍒

Frequently Asked Questions