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Pig Pickin Cake is a classic Southern mandarin orange cake that’s light, ultra moist, and topped with a fluffy pineapple frosting. This easy sheet cake is a longtime favorite at barbecues, potlucks, and family gatherings — especially in the spring and summer months.

What makes this version so special is the combination of juicy mandarin oranges baked right into the cake and a creamy pineapple topping that keeps everything light, fresh, and full of bright, fruity flavor. It’s the kind of cake that’s even better after chilling, which makes it perfect for making ahead.

If you love light, fruity cakes like this, be sure to try my Orange Cake and Pineapple Sunshine Cake next — both are full of bright, fresh flavor and just as easy to make. And if you’re a fan of nostalgic, crowd-pleasing sheet cakes, my Fruit Cocktail Cake is always a favorite. For even more dessert inspiration, be sure to browse my full Cake Recipes collection.

✨ Before You Begin

✨ Serve chilled: This cake is best served cold, which makes it perfect for potlucks, barbecues, and warm-weather gatherings. Be sure to allow time for it to chill before serving.

✨ Do not drain the oranges: The mandarin oranges go into the batter with their juice — this is what gives the cake its signature moisture and bright citrus flavor.

✨ Drain the pineapple well: For the frosting, make sure the crushed pineapple is very well drained so it doesn’t make the topping runny.

✨ Expect a light texture: This is a soft, fluffy cake with a creamy topping, not a dense or heavy layer cake.

✨ Even better the next day: This cake tastes even better after it sits, so making it a day ahead is a great option for the best flavor and texture.

Pig Pickin Cake Ingredients + Key Notes

Cake mix: Treat the cake mix like any other ingredient in the recipe, not like a boxed shortcut. Don’t follow the directions on the box — just use it exactly as written here.

Frosting: Be sure to drain the crushed pineapple very well and wait until the cake is completely cooled before frosting. Those two simple steps help keep the topping light, fluffy, and not runny.

Mandarin oranges: Do not drain the mandarin oranges before adding them to the batter. The fruit and juice both add moisture and bright citrus flavor. If you want to garnish the top with extra mandarin oranges, drain those very well first.

How To Make Pig Pickin Cake Recipe

Begin by mixing the cake mix, mandarin oranges,
Then eggs, sugar, oil,
And vanilla. Using a handheld mixer, beat for 2 minutes.
Pour into a prepared pan and bake.
Make the frosting by combining the pineapple and pudding mix. Let stand for 2 minutes before incorporating the whipped topping.
Fold in the whipped topping.
Spread on the cooled cake.
Garnish as desired and serve.

See the full instructions below.

🍊 What Is Pig Pickin Cake?

Pig Pickin Cake is a classic Southern dessert made with a yellow cake mix, mandarin oranges, and a light, fluffy pineapple frosting. It’s known for its bright citrus flavor, ultra-moist texture, and easy, crowd-pleasing preparation. This cake is most often served chilled, which makes it especially refreshing for warm-weather gatherings like barbecues and potlucks.

Why Is It Called Pig Pickin Cake?

Pig Pickin Cake gets its name from traditional Southern pig roasts, where guests would gather to “pick” meat from a whole roasted hog. This light, fruity cake became a popular dessert at those gatherings because it’s easy to make, feeds a crowd, and offers a refreshing contrast to rich barbecue dishes.

Is Pig Pickin Cake the Same as Mandarin Orange Cake?

Yes — Pig Pickin Cake is often called mandarin orange cake, and the two are very similar. Both use mandarin oranges in the batter and are typically topped with a light, fruity frosting made with crushed pineapple and whipped topping. The name “Pig Pickin Cake” simply reflects its Southern roots and connection to barbecue gatherings.

Sheet Cake vs Layer Cake

Pig Pickin Cake can be made as either a sheet cake or a layer cake, depending on how you plan to serve it. This recipe is written as a 9×13 sheet cake, which is the easiest option for potlucks and gatherings. If you prefer a more traditional presentation, you can divide the batter between two round pans and frost it as a layer cake instead.

⭐ Pro Tips

⭐ Pan size

This recipe is written for a 9×13-inch pan, which is the easiest option for potlucks and casual gatherings. You can also divide the batter between two 9-inch round pans if you’d rather make a layer cake. If you use a larger sheet cake pan, the cake will bake thinner, and you may want to make extra frosting depending on how thick you like the topping.

⭐ Mixing

I like to use the double beaters of a handheld mixer to help break up the mandarin oranges as the batter mixes. If your mixer doesn’t do that well, give the oranges a rough chop with a knife first or pulse them briefly in the food processor so they blend more evenly into the cake.

⭐ Chill time matters

This cake is best after it has had time to chill. The frosting sets up and the flavors blend together, giving you that light, creamy texture Pig Pickin Cake is known for.

⭐ Don’t overmix the batter

Mix just until everything is combined. Overmixing can break down the oranges too much and make the cake dense instead of light and fluffy.

⭐ Drain pineapple thoroughly

Even if it looks drained, press the crushed pineapple lightly with a spoon or paper towel to remove excess liquid. This helps keep the frosting thick and stable.

⭐ Frost after the cake is completely cool

If the cake is even slightly warm, the frosting can melt and slide. Let it cool fully before adding the topping for the best texture.

Storing + Freezing + Make-Ahead

I store this cake in a well-sealed container in the fridge. If you’re serving it at an outdoor venue, be sure to keep it cool!

How Long Can You Keep This In The Fridge?

This recipe will hold for up to 7 days in the fridge.

Can You Freeze This?

Yes, you can freeze this cake, but it’s recommended to do so without the frosting. A major plus here is that when you’re ready to frost, your cake is completely cooled. You risk nothing by omitting the possibility of runny frosting, the cake is already assembled when you need it, and if you don’t mind me saying, this cake tastes incredible when it’s partially frozen. Allow the cake to cool completely. Wrap it well, and you can freeze it for up to 4 months.

Make-Ahead Tips:

This recipe is best made a day ahead of time. It lets all the flavors mingle and mellow. You can also freeze the cake as mentioned above as a make-ahead option.

Frequently Asked Questions

◆ Does Pig Pickin Cake need to be refrigerated?

Yes, this cake should be stored in the refrigerator. The frosting contains whipped topping and pineapple, so keeping it chilled helps maintain its texture and freshness.

◆ Can I make Pig Pickin Cake ahead of time?

Absolutely. This cake is actually better when made a day ahead because the flavors have time to blend together and the texture becomes even more moist and creamy.

◆ Can I make Pig Pickin Cake as a layer cake?

Yes, you can divide the batter between two round pans and make it as a layer cake instead of a sheet cake. Just be sure to adjust the frosting amount if needed.

💗 If you still have questions, drop them in the comments — I’m always happy to help you bake with confidence!

More Fruity and Citrus Cake Recipes

Orange Pound Cake – Rich, buttery, and packed with bright orange flavor.

Pina Colada Cake – A tropical cake with pineapple, coconut, and sunny flavor.

Hummingbird Cake – Moist, old-fashioned, and loaded with banana and pineapple flavor.

Carrot Cake – A bakery-style favorite with a super moist crumb and cream cheese frosting.

Strawberry Cake – Soft, fruity, and perfect when you want a classic layer cake.

Tried This Recipe?

💗If you make this yummy Cake, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below — it helps others and means so much!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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