Pig Cake, also known as Pig Pickin’ Cake, is a moist and fluffy citrus-infused dessert layered with a light pineapple-Cool Whip frosting and topped with mandarin oranges. This nostalgic Southern favorite is a staple at potlucks, picnics, and family gatherings, beloved for its bright flavor and irresistible creamy texture.

Why You’ll Love This Recipe

Bursting with fruity flavor: Sweet mandarin oranges and crushed pineapple bring natural citrus brightness to every bite.
Light and fluffy texture: The combination of yellow cake mix and fruit results in an exceptionally moist and tender cake.
No-fuss frosting: Made with Cool Whip, pineapple, and vanilla pudding, the frosting is both effortless and delicious.
Perfect for gatherings: This cake feeds a crowd and is always a hit at potlucks, cookouts, and family dinners.
Make-ahead friendly: Best served chilled, so it’s an ideal dessert to prepare in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

yellow cake mix
vegetable oil
mandarin oranges (drained, reserve a few slices for garnish)
large eggs

For the Frosting:

whipped topping (Cool Whip), thawed
crushed pineapple (undrained)
instant vanilla pudding mix
reserved mandarin orange slices (for garnish)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the yellow cake mix, vegetable oil, drained mandarin oranges, and eggs. Beat on medium speed for about 2 minutes until the batter is fluffy and smooth.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans before removing.
In a separate bowl, stir together the whipped topping, undrained crushed pineapple, and dry vanilla pudding mix until well blended and thickened.
Once the cake layers are cooled, place one layer on a cake stand or serving plate. Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with reserved mandarin orange slices.
Chill the cake in the refrigerator for at least 2 hours before slicing and serving.

Servings and timing

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: Approximately 295 kcal per serving

Variations

Sheet cake version: Bake the cake in a 9×13-inch pan for a more casual serving style—ideal for potlucks.
Tropical twist: Add a handful of shredded coconut or a splash of coconut extract to the frosting.
Pecan crunch: Sprinkle chopped toasted pecans on top for added texture and Southern flair.
Lemon pudding variation: Substitute vanilla pudding with lemon pudding mix for a sharper citrus flavor.
Mini cakes: Make cupcakes or mini layer cakes for individual servings; adjust bake time accordingly.

Storage/Reheating

Storage: Store the cake covered in the refrigerator for up to 5 days. The flavors intensify as it chills.
Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
Reheating: This cake is best enjoyed chilled or at room temperature. It is not intended to be reheated.

FAQs

Why is it called Pig Pickin’ Cake?

The cake is traditionally served at Southern pig pickin’ barbecues—large gatherings where whole pigs are roasted. Its light, fruity nature makes it a refreshing dessert after a hearty meal.

Can I make this cake ahead of time?

Yes, it’s an excellent make-ahead dessert. In fact, chilling it for several hours—or overnight—improves the flavor and texture.

Can I use homemade whipped cream instead of Cool Whip?

You can, but keep in mind that homemade whipped cream is less stable and may not hold up as well over time. Stabilized whipped cream is a better alternative if avoiding Cool Whip.

Can I make this as a single-layer cake?

Yes, simply bake the batter in a 9×13-inch pan and top with the full batch of frosting.

What can I use instead of instant pudding mix?

If you prefer not to use boxed pudding, a homemade vanilla custard could work, but it must be thick and completely cooled before mixing into the frosting.

Do I need to drain the crushed pineapple?

No, the juice is needed to help hydrate the pudding mix and create the proper frosting consistency.

Can I use orange cake mix instead of yellow?

Yes, orange cake mix works well and enhances the citrus notes even further.

Is this cake overly sweet?

While sweet, the fruit and whipped topping balance the richness, making it feel light and refreshing.

How do I prevent the layers from sliding?

Ensure the cake is chilled properly and level each cake layer before frosting to help it stay in place.

Can I add more fruit to the filling?

Yes, you can gently fold in extra mandarin slices or chopped pineapple, though it may slightly affect the texture of the frosting.

Conclusion

Pig Cake is a nostalgic Southern dessert that brings together the ease of boxed cake mix with the vibrant flavors of citrus and pineapple. Its light, fruity frosting and moist layers make it an enduring favorite for warm-weather gatherings, potlucks, and Sunday dinners. Refreshing yet indulgent, this cake is a charming blend of simplicity and tradition that always leaves guests asking for the recipe.

Pig Cake (Pig Pickin’ Cake)

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A moist and fluffy citrus-flavored cake made with mandarin oranges and yellow cake mix, topped with a light and fruity pineapple-Cool Whip frosting. This classic Southern favorite is perfect for potlucks and family gatherings.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine cake mix, oil, drained mandarin oranges, and eggs.
Beat with an electric mixer on medium speed for about 2 minutes, until fluffy and well combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool completely in pans before removing.
In a medium bowl, mix together Cool Whip, crushed pineapple (with juice), and dry vanilla pudding mix until well blended and thickened.
Place one cooled cake layer on a serving plate and spread frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining mixture.
Garnish the top with reserved mandarin orange slices.
Refrigerate the cake for at least 2 hours before serving.

Notes

This cake is best served chilled and tastes even better the next day.
Use the juice from the pineapple for maximum moisture and flavor in the frosting.
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 295
Sugar: 26g
Sodium: 320mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg