A slice of Pig Pickin Cake topped with mandarin orange and crushed pineapple on a plate

Easy Pig Pickin Cake Recipe

Our crowd-pleasing Pig Pickin Cake is an incredibly moist, delicious, refreshingly fruity delight. Super easy to make, it’s sure to become a new favorite!
Course Dessert
Cuisine American
Keyword Pig Pickin Cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 359kcal
Author Kathleen



  • 1 Package Yellow Cake Mix
  • 2 (11 Ounces) Can Mandarin Oranges Juice From 1 Can Reserve For Use In The Cake, The Second Drained And Discarded
  • 4 Large Eggs
  • 1/4 Cup Sugar
  • 1/4 Cup Vegetable Oil
  • 1 Teaspoon Vanilla


  • 1 (15 Ounce) Can Crushed Pineapple, Well Drained
  • 1 (3.5 Ounce) Package Instant Vanilla Pudding Mix
  • 1 (16 Ounce) Container Frozen Whipped Topping, Thawed


  • 1 (11 Ounces) Can Mandarin Oranges Well, Drained-Optional
  • 1 (11 Ounces) Can Pineapple Tidbits Well, Drained-Optional


  • Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
  • In a medium mixing bowl, mix together the cake mix, canned oranges with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla and mix with a hand-held electric mixer for 2 minutes.
  • Pour the batter into prepared baking dish and bake in preheated oven until a toothpick inserted in the center comes out clean, about 4o minutes.
  • Cool, the cake in the pan, set on a wire baking rack, until completely cooled.
  • In a medium bowl combine the well-drained pineapple and the pudding mix until the pineapple is evenly coated with the mix. Let mixture sit for 2 minutes 
  • Fold in the thawed whip topping until evenly combined. Spread frosting even over top of the cake and garnish, if desired, with well-drained mandarin oranges.


Calories: 359kcal | Carbohydrates: 59g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 506mg | Potassium: 64mg | Fiber: 0g | Sugar: 34g | Vitamin A: 135IU | Calcium: 150mg | Iron: 1.8mg