This Mandarin Orange Cake Recipe is the stuff of legends. You may have grown up calling it Pig Pickin Cake. Everyone who tries this cake needs the recipe and then is shocked by how few ingredients you need to make it.
You only need SEVEN ingredients to make this orange pineapple cake, and that includes the frosting!
This is a classic cake recipe that lots of you grew up eating and loving at family gatherings, church picnics, and back yard BBQs. I got this recipe from my neighbor and fell in love immediately.
Anywhere she takes this cake people need the recipe. And for good reason. It is moist, packed with flavor, and best of all it is super easy to throw together.
I made this cake for work and it was a winner! Everyone loved it, I will be making this again and again. Thank you!
Ingredients for Orange Cake
One of the best parts about this cake is how few ingredients you need to make it!
- Yellow Cake Mix: You can pick your favorite brand. Or you can even use a homemade recipe yellow cake mix.
- Mandarin Oranges: These are for the cake and you will want to buy a can of these and not use a fresh mandarin orange, because you are using the juice too and want them completely peeled like you get in the can.
- Oil: I love using vegetable oil most for recipes like this.
- Eggs
- Cool Whip: You can also use my recipe for stabilized whipped cream.
- Vanilla Pudding Mix: This is for the frosting and you want to make sure you buy instant pudding mix, not the cook and serve kind. You will just be using the dry mix.
- Crushed Pineapple: You will be using a 20 ounce can of crushed pineapple for the frosting, and you will use both the juice and the fruit.
How to Make Pig Pickin Cake
- Make the cake. Combine the cake mix (you are not following the instructions on the box or using the ingredients it calls for), mandarin oranges, eggs, and oil. Pour into a 9 by 13 inch pan and bake for 40 minutes.
- Make the frosting. Combine the cool whip, the undrained pineapples, and the dry pudding mix. Beat until smooth.
- Frost the cake. Once the cake is completely cooled, frost it with the frosting, serve and enjoy.
Making Ahead and Storing
For best results, this cake should be made right before serving or up to 24 hours in advance.
Leftovers should be covered and stored in the refrigerator. They can be stored for up to four days.
FAQ
Nope! You can add them as they are in the can. They will break up a little as your mixing all the ingredients together, and that is just perfect.
Correct! The pineapple and the juice go into the frosting. I promise it won’t be too runny. Don’t forget that you re also adding dry pudding mix.
Nope! They get added without draining.
No. Whipped cream isn’t stable and it alone can’t be used as a frosting. You can, however, use my stabilized whipped cream recipe in place of Cool Whip.
Bundt cakes are really tricky and can’t be made straight from another cake recipe without tweaks being made.
Other Easy Desserts
I have lots of great dessert recipes that take short cuts from store bought ingredients. I love baking from scratch, but I love how fun and easy these are for the kids to make too!
If you make this great orange pineapple cake or any of my other desserts be sure to leave me a comment and let me know what you think.
Mandarin Orange Cake Recipe
Ingredients
For the Cake
- 1 box yellow cake mix (just the dry cake mix – 15.25 ounces)
- 1 15 ounce can mandarin oranges (undrained)
- 4 eggs
- 1 cup vegetable oil
For the Frosting
- 12 ounces cool whip (or our recipe for stabilized whipped cream)
- 1 20 ounce can crushed pineapple undrained
- 1 3.4 ounce box instant vanilla pudding mix (just the pudding mix)
Instructions
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
- In a large bowl, with a hand mixer or a spoon, mix together the yellow cake mix, the can of mandarin oranges, the eggs and the vegetable oil. Pour into the prepare pan. Bake for 40 minutes or until a toothpick inserted in the center comes out with just a few crumbs, being careful not to over bake.
- Let the cake completely cool.
- In a large bowl whip together the cool whip, pineapple, and vanilla pudding mix. Spread over the cooled cake and serve!
Danielle Woods says
Has anyone tried using chocolate cake mix with this recipe?
Sarah says
Would you recommend fruit with heavy syrup or fruit juice? My grandma used to make it and in betting she used the heavy syrup kind but I’m unsure…
I usually buy the oranges in juice.
Michelle says
Hello Lisa! Wah! Talk about bad timing! Earlier today I made this cake but used the recipe from Betty Crocker. I had no idea this cake was called Pig Picking Cake — love it!! I’m not even sure how I stumbled onto your website, but what luck! Your recipe looks better than the one I used – more mandarins, more oil, more cool whip – Yum!. I will definitely try your recipe next time.
I hope when you try it, you love it!
Kathy says
Can you make cupcakes with this recipe?
I haven’t tried that, but I think it is too moist and won’t really hold up as cupcakes.
Michelle K Drozdibob says
This is a fabulous short cut cake! Especially delicious in warm weather as it is served chilled. Cover well after cutting and refrigerate what leftovers you might have.
Teri Nation says
I havent made the Orange Cake yet. My sister in law is crazy and doesnt like pineapple. I know! Anyway, what do you suggest I replace the crushed pineapple with?
I know others have swapped it out with other fruit, you could read through some of the comments for good ideas!
Sheila R Mitchell says
I have been making this recipe for decades. It is my favorite cake of all time.
Yes! I love classic recipes!
Val says
Can I use a sugar free cake mix, sugar free pudding, and sugar free cool whip??
I am guessing that would work, but I haven’t tested it.
Sherri says
I’m going to make the cake for Thanksgiving dessert, sounds yummy!!!
I hope everyone loves it!
Yvonne Huff says
Can I replace the oil with applesauce?
I haven’t tried that in this recipe but I’ve had good results when I’ve tried it in other recipes.