Classic Pig Pickin’ Cake
A Southern Favorite That Stirs Up Sweet Memories
If you grew up in the South—or had the joy of attending a church potluck or family reunion down there—chances are you’ve tasted this golden, fruity delight at least once. Known as Pig Pickin’ Cake, this recipe goes by many names depending on the kitchen it comes from: Mandarin Orange Cake, Sunshine Cake, or just That Cake with the Oranges and Pineapple.
This dessert is a staple at Southern gatherings, especially when the weather’s warm, and folks are pulling pork outside or laying out cold fried chicken and casseroles inside. But why is it called “Pig Pickin’”? Because it was always served at pig roasts—big family barbecues where a whole pig would be cooked low and slow. And after the pork came the cake.
Today, I’m sharing the exact version passed down to me from an aunt in North Carolina who never wrote it down but had it memorized by heart. It’s ridiculously easy, deliciously moist, and perfect for summer, Sunday suppers, or just because.
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Why You’ll Love This Cake
Super simple: You only need a boxed yellow cake mix, some canned fruit, and Cool Whip.
No frosting fuss: The topping is a dreamy mix of pudding and pineapple folded into whipped topping—light, creamy, and not too sweet.
Make-ahead friendly: It actually tastes better after chilling overnight.
Always gets compliments: People will ask for the recipe.
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Ingredients
Here’s what you’ll need for this classic Pig Pickin’ Cake. It’s short, sweet, and pantry-friendly.
For the Cake:
1 box yellow cake mix (15.25 oz, like Duncan Hines or Betty Crocker)
1 can (11 oz) mandarin oranges, undrained
4 large eggs
½ cup vegetable oil
For the Topping:
1 tub (8 oz) Cool Whip (thawed)
1 box (3.4 oz) instant vanilla pudding mix
1 can (20 oz) crushed pineapple, undrained
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Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F. Lightly grease and flour a 9×13-inch baking pan.
In a large bowl, combine the yellow cake mix, the entire can of mandarin oranges (with juice), the eggs, and the vegetable oil. Using a hand mixer or stand mixer, beat on medium speed for about 2–3 minutes. The oranges will break up and infuse the batter with their flavor.
Step 2: Bake the Cake
Pour the batter into your prepared pan and smooth the top.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Step 3: Make the Topping
In a medium bowl, stir together the undrained crushed pineapple and dry pudding mix until fully combined. Let it sit for 5 minutes—it’ll start to thicken slightly.
Then fold in the Cool Whip gently until smooth. Do not overmix.
Step 4: Assemble
Once the cake is completely cool, spread the pineapple-Cool Whip mixture evenly over the top.
Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture.
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Tips for Success
Don’t drain the fruit: The juice from the oranges and pineapple is essential. It adds both moisture and flavor.
Use real Cool Whip: Store-brand or off-brand whipped toppings may get watery.
Make it ahead: This cake holds up great overnight in the fridge, and some say it’s even better the next day.
Double the topping if you love it: Some folks like an extra thick layer of topping—just double the topping ingredients and go to town.
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Recipe Variations
Want to make it your own? Try these twists:
Add coconut: Fold in ½ cup of sweetened shredded coconut to the topping.
Make it in layers: Bake in two 9-inch rounds for a more elegant layered version.
Use pineapple chunks: For a little texture in the topping, swap crushed for finely chopped pineapple chunks.
Add nuts: A handful of chopped pecans or walnuts in the topping adds a nice crunch.
Orange zest boost: Add 1 tsp of orange zest to the batter to bump up the citrus flavor.
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The History Behind Pig Pickin’ Cake
This cake goes back several decades, most likely originating in the 1950s or 60s. It became popular in the South because it was easy to make, traveled well, and stayed fresh in the fridge—perfect for large outdoor gatherings where refrigeration wasn’t always guaranteed.
The name “Pig Pickin’” is tied to the tradition of whole-hog barbecues, where guests would “pick” meat off the pig. After all that smoky, savory goodness, something light and sweet—like this citrusy cake—was the perfect finish.
You’ll still find this cake at family reunions, Sunday socials, and church picnics across the South today. It’s the kind of dessert that brings out stories, memories, and second helpings.
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What to Serve With It
This cake pairs well with:
BBQ ribs or pulled pork
Fried chicken and potato salad
Sweet tea or lemonade
A summer picnic blanket and a breeze
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How to Store It
Keep your Pig Pickin’ Cake in the fridge, covered, for up to 5 days.
You can also make it the day before and store it overnight for easier party prep.
Freezing is not recommended once frosted—but you can freeze the baked cake base alone if needed.
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Final Thoughts
Pig Pickin’ Cake is more than just a dessert. It’s a slice of Southern comfort, a symbol of togetherness, and a guaranteed way to make folks smile. Whether you’ve never heard of it or grew up eating it on your grandma’s porch, now’s the perfect time to bake one up and share it with someone.
