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EASY PIG PICKIN’ CAKE (+Video)

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Pig Picking Cake is an easy cake that starts with a boxed cake mix, mandarin oranges and crushed pineapple. It’s sunshine in a cake!

EASY PIG PICKIN’ CAKE

For her birthday, my Mom wanted a dessert she had not had since childhood, Pea Pickin’ Cake (or Pig Pickin’ Cake.) Her mother used to make it, but sadly she did not have her Momma’s recipe. So, my Mom and I were determined to get this just like she remembered. I think we nailed it! This really is an amazing cake for spring and summer. The flavors are bright and fresh and the whipped cream topping gives it a light taste.

ALSO CALLED MANDARIN ORANGE CAKE

This cake has a lot of different names. I have no idea how it became called Pig Pickin’ or Pea Pickin’ Cake (as my Momma remembers it being called.) But whatever you call it – I know you’ll call it delicious! This cake does to be stored in the refrigerator because of the whipped topping.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

For the cake:
yellow cake mix
butter
can of mandarin oranges
large eggs
vanilla extract

For the topping:
vanilla instant pudding mix
crushed pineapple
powdered sugar
whipped topping (COOL WHIP)
extra mandarin orange slices, for garnish

HOW TO MAKE PIG PICKING CAKE:

Preheat oven to 350 degrees.For the cake, combine cake mix, margarine, ½ cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high.

Add drained oranges and stir until pieces are broken up and small.

Pour batter into greased 9 x 13 inch baking pan or 2-8 inch round pans and bake for 25 to 30 minutes for 9X13 pan or 17-21 minutes for 8 inch pans.

Basically you want the cake to be lightly golden brown and set. Remove from oven and cool completely. Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix.

Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple.

Spread on cooled cake (or layers if making a round cake) and refrigerate several hours before serving.

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PIG PICKIN’ CAKE

Pig Picking Cake is an easy cake that starts with a boxed cake mix, mandarin oranges and crushed pineapple. It's sunshine in a cake!

5 from 41 votes

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Course: Dessert
Cuisine: American
Keyword: Pig Picking Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 295kcal
Author: Brandie @ The Country Cook

Ingredients

For the cake:

  • 1 box yellow cake mix
  • 1 stick unsalted butter (½ cup) softened
  • 1 (14 oz) can mandarin oranges drained, ½ cup juice reserved
  • 4 large eggs
  • 1 teaspoon vanilla extract

For the topping:

  • 1 (4 oz) box vanilla instant pudding mix
  • 1 (20 oz) can crushed pineapple (juice reserved)
  • ½ cup powdered sugar
  • 4 ounces Cool Whip (half a regular tub)
  • extra mandarin orange slices, for garnish

Instructions

  • Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
  • For the cake, combine cake mix, butter, ½ cup juice from the mandarin oranges, eggs, and vanilla. Beat for 3-4 minutes on medium-high.
  • Add drained oranges and stir until combined.
  • Pour batter into prepared baking dish and bake for about 20-25 minutes.
  • Remove from oven and cool completely.
  • Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix.
  • Stir in powdered sugar. Then mix in whipped topping.
  • Finally, stir in drained pineapple.
  • Spread frosting on cooled cake. Optional: Top with slices of mandarin oranges.

Video

Notes

Keep cake refrigerated

Nutrition

Calories: 295kcal | Carbohydrates: 63g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 402mg | Potassium: 164mg | Fiber: 1g | Sugar: 42g | Vitamin A: 345IU | Vitamin C: 13.3mg | Calcium: 129mg | Iron: 1.3mg

Nutritional Disclaimer

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Originally published: June 2011
Updated & Republished: March 2020

 

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