Pig Pickin Cake

I’ll be honest—I didn’t grow up with Pig Pickin’ Cake. The name sounded odd the first time I heard it, and I wasn’t exactly running toward it at the potluck table.

But the day I finally tried it? Everything changed. That first bite caught me off guard. It was so soft, full of orange bits, and the topping—light, cold, pineapple-y—was like something straight out of summer, even if we were eating it in the middle of February.

This cake doesn’t try to be fancy. It’s the kind of dessert you make in a big glass dish and serve with a plastic fork, and nobody cares because it tastes that good.

It’s sweet, but not too sweet. Fluffy, but somehow still rich. And the best part? It’s ridiculously easy to make.

You don’t need to be a baking expert or have a pantry full of specialty ingredients. Just a few basic things, a mixing bowl, and maybe a little patience while it chills in the fridge.

I’ve made this for birthdays, office potlucks, random Tuesdays—honestly, anytime I want something that tastes like home without making a mess in the kitchen.

If you’ve never had Pig Pickin’ Cake before, don’t let the name throw you off. Give it a shot. It might just end up being the most-loved dessert on your table.

Table of Contents

Pig Pickin Cake (Golden Mandarin Delight Sheet Cake)

Ingredients

For the Cake Base:

1 box yellow cake mix (approx. 15.25 oz)
4 large eggs, room temperature
1/2 cup neutral oil (like sunflower or vegetable oil)
1/2 cup mandarin orange juice (from the canned oranges below)
1 can (11 oz) mandarin oranges, drained (reserve juice), chopped roughly

For the Fluffy Topping:

1 package (3.4 oz) instant vanilla pudding mix
1 container (8 oz) non-dairy whipped topping (thawed in fridge)
1 can (20 oz) crushed pineapple in juice (not syrup), undrained

For Garnish:

Extra mandarin orange segments (about 10–12 pieces, whole and bright)

Instructions

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13 inch glass baking dish with oil or non-stick spray.
In a large mixing bowl, combine the yellow cake mix, eggs, oil, and 1/2 cup of the reserved mandarin orange juice.
Beat with an electric hand mixer on medium speed for about 2 minutes, until the batter is smooth and pale yellow.
Fold in the chopped mandarin oranges using a spatula. Don’t overmix; just enough to evenly distribute.
Pour the batter into the prepared dish, smoothing the top with a spatula.
Bake for 30–35 minutes or until the center springs back when lightly touched and a toothpick inserted comes out clean.
Let the cake cool completely in the pan on a wire rack (very important before frosting).
In a mixing bowl, add the crushed pineapple (with juice) and the vanilla pudding mix.
Stir together gently until it begins to thicken, about 1 minute.
Fold in the whipped topping gently until the mixture is fluffy and smooth. Avoid overmixing to keep it airy.
Once the cake is fully cooled, spread the topping evenly over the entire surface of the cake using a silicone or offset spatula.
Use gentle swirling motions to create soft waves in the topping (like shown in the image).
Neatly place whole mandarin orange segments in three rows: three pieces per row (you can adjust depending on the size of your dish), gently pressing each into the topping so they sit slightly embedded.
Cover the cake loosely with plastic wrap or a cake lid and refrigerate for at least 2 hours before serving (overnight is ideal for best flavor and texture).
Slice into square pieces and serve cold with a glass of chilled citrus punch or orange soda for the full nostalgic experience.

What Kind Of Frosting Is Used In Pig Pickin’ Cake?

The frosting for Pig Pickin’ Cake is cold, creamy, and made with just a few ingredients. It’s fruity and light—perfect for the soft cake underneath.

Instant vanilla pudding mix: gives the frosting a smooth, thick texture.
Crushed pineapple with juice: adds natural sweetness and tropical flavor.
Whipped topping (non-dairy): makes it fluffy and easy to spread.

Can I Make Pig Pickin’ Cake Without Eggs?

Yes, you absolutely can make this cake without using eggs. There are a few great substitutes that keep the texture soft and the flavor just right.

Applesauce (unsweetened): use 1/4 cup for each egg – keeps the cake moist and works well with the fruity flavor.
Mashed ripe banana: use 1/4 cup for each egg – gives a slightly different taste but still soft and rich.
Plain yogurt: use 1/4 cup per egg – keeps the cake smooth and fluffy.
Sparkling water or lemon-lime soda: use 1/4 cup per egg – helps the cake rise and adds a light texture.
Commercial egg replacer powder: follow instructions on the package – especially useful if baking without eggs regularly.

Do I Need To Refrigerate Pig Pickin’ Cake?

Yes, this cake needs to be kept cold because of the whipped topping and fruit in the frosting.

Store in the refrigerator always: helps the frosting stay stable and safe to eat.
Keep it covered: this prevents it from picking up other smells and drying out.
Can stay fresh for 3–4 days: after that, the texture might get too soft and the flavor fades.

What Does Pig Pickin’ Cake Taste Like?

Pig Pickin’ Cake has a soft, fruity flavor that’s sweet but balanced. It’s simple and delicious:

Light orange flavor in the cake: Thanks to mandarin pieces mixed right into the batter.
Cool pineapple cream on top: The frosting has crushed pineapple mixed in, giving it a tangy kick.
Moist and fluffy texture: The juice from the oranges keeps the cake tender.
Not too rich: It feels light, even with the sweet topping.

Can I Use Fresh Mandarin Oranges Instead Of Canned?

You can, but it’s not the best idea. The cake turns out much better with canned mandarin oranges for a few good reasons:

Softer texture: Canned oranges are already soft from being packed in juice, which blends easily into the batter.
No peeling or seeds: They’re peeled, seedless, and ready to use—no extra prep needed.
Adds moisture: The juice from the can is important for the cake’s texture and flavor.
Even flavor: Canned ones taste the same every time. Fresh ones can be too tart or dry.

What Can I Use Instead Of Whipped Topping In Pig Pickin’ Cake?

Don’t want to use whipped topping? No problem. You can still get that same fluffy finish using these easy swaps:

Homemade whipped cream: Use heavy cream, a bit of powdered sugar, and a splash of vanilla. Whip it until stiff peaks form.
Stabilized whipped cream: Add a spoonful of instant pudding mix or a tiny bit of unflavored gelatin while whipping cream—it helps it hold its shape.
Coconut cream: Chill a can of full-fat coconut milk, scoop out the cream part, and whip it. It’s naturally sweet and super airy.
Non-dairy alternatives: Use any plant-based whipped cream that holds well in the fridge.

Can I Make This Cake From Scratch Without Using Cake Mix?

Yes, you can make it completely from scratch and still keep it simple. You just need to build your own cake base using a few everyday ingredients:

Flour: All-purpose works perfectly.
Sugar: White granulated sugar gives it the right sweetness.
Eggs: Adds structure and richness.
Oil: Keeps the cake moist.
Baking powder: Helps it rise properly.
Mandarin oranges with juice: For flavor and extra softness.
A splash of vanilla extract: Optional, but adds a warm flavor.

Can I Make Pig Pickin’ Cake Ahead Of Time?

Yes, and in fact, making it ahead actually makes it taste better. The flavors settle in and the topping becomes even smoother.

Bake the cake 1 day in advance: it gives time for it to cool and firm up.
Add the frosting after the cake has fully cooled: then chill the whole thing in the fridge.
Store covered in the fridge overnight: use plastic wrap or a cake lid so it stays fresh and doesn’t dry out.

Can I Freeze Pig Pickin’ Cake?

Yes, you can freeze this cake, but with a little care.

Freeze the cake without frosting: wrap it tightly in plastic and then foil. Keeps well for up to 2 months.
Freeze frosting separately: store it in an airtight container and thaw in the fridge.
Avoid freezing the frosted cake: the whipped topping can change texture after thawing.