ORANGE PINEAPPLE CAKE (PIG PICKIN' CAKE)
This orange pineapple cake, also called pig pickin' cake, is one of my very favorite summer desserts! It's so light, refreshing, moist, and fluffy which makes it perfect for a hot summer day gathering for an easy dessert.Â
It starts with a boxed cake mix (hello easy!), canned mandarin oranges, and then it's topped in this deliciously fluffy whipped pineapple vanilla pudding frosting. You will be tempted to grab a spoon and eat the frosting straight from the bowl!
HOW TO MAKE ORANGE PINEAPPLE CAKE WITH CANNED FRUIT AND PUDDING MIX
- Yellow Cake Mix - Feel free to substitute with your own homemade yellow cake mix if wanted.Â
- Canned Mandarin Oranges - Do not drain! Just dump the entire can (juice and all) into the bowl.Â
- Sour Cream, Eggs, & Oil
- Heavy Whipping Cream - No substitutes. Use the good stuff please.
- Crushed Pineapple - If you don't want chunks of pineapple in the frosting then add the can of pineapple into a food processor or blender and process until smooth.
- Powdered Sugar
- Instant Vanilla Pudding Mix
MY TIPS FOR THIS EASY CAKE RECIPE
- This cake is best served cold. I make the cake, cool it completely, and then frost the cake. Cover it with a lid or plastic wrap and put it in the fridge overnight or at least for 5-6 hours before serving. You can make this cake the night before or in the morning of the day you need it. That way it can refrigerate all night or it can refrigerate during the day for several hours.Â
- For best taste, richness, and texture use full fat sour cream.
- Dump the can of mandarin oranges and pineapple straight into the mix. Do not drain. It seems weird but trust me!
- I only topped the cake with extra mandarin oranges and piped on leftover frosting strictly for the pictures. It's easier to take food pictures when it's not all one color like the frosting is 🙂 I always just frost the cake and serve it that way. If wanted you can decorate the top of the cake with additional mandarin oranges.Â
- Leftovers just get better and better and will keep in the fridge for 3-4 days.Â
TRY THESE OTHER DESSERT RECIPES THAT USE BOXED CAKE MIX
- funfetti cake batter cookie bars
- peach cobbler dump cake
- chocolate caramel dump cake
- easy chocolate cherry cake
- red velvet sheet cake
- doctored up cake mix recipe
- chocolate cream bundt cake
Orange Pineapple Cake
Ingredients
Mandarin Orange Cake
- 1 box (15.25 oz) yellow cake mix
- 1 can (11 oz) mandarin oranges do not drain
- ½ cup vegetable oil or canola oil
- ½ cup sour cream
- 3 large eggs
Whipped Pineapple Pudding Frosting
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 can (8 oz) crushed pineapple do not drain
- 1 box (3.4 oz) instant vanilla pudding
Instructions
- Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray. Set aside.*If wanted, you can make this recipe in 3 (8" or 9") round cake pans for a layered cake. I prefer it in the 9x13 baking dish so that's what I do. The cake is so moist that sometimes it's hard to get the layers to stay together and form. The frosting is also a looser frosting (aka - not stiff like a buttercream frosting) so it's easier to frost the 9x13 cake.
- In a large bowl with a handheld mixer, or bowl of a stand mixer, combine the cake mix (do not prepare just add the dry cake mix), mandarin oranges (juice and all), oil, sour cream, and eggs. Beat together for 1-2 minutes until completely combined and oranges are broken up.
- Pour into the prepared pan. Bake for 25-30 minutes or until sides start to pull away from the pan and a toothpick inserted into the middle of the cake comes out with moist crumbs only.
- Let the cake cool completely before frosting.
- Prepare the frosting. Add the heavy whipping cream, powdered sugar, crushed pineapple (juice and all), and instant pudding mix into a mixing bowl (or bowl of a stand mixer) and beat until stiff peaks form. This will take about 5 minutes.
- Spread whipped frosting onto the cake. Cake can be served right away or for best taste/texture cover it with plastic and let the frosted cake refrigerate overnight or for 4-6 hours before serving. It's best served cold but still delicious served right away.
Video
Notes
Nutrition
This recipe sounds wonderful. Will certainly be trying this one out!
Thanks Cynthia. It really is so good. One of our favorites! I hope you enjoy it.
Is there any way to make the frosting stiffer? How long should I beat it before it becomes stiff?
Mix it together for a few minutes and then frost the cake. I then like to put the cake in the fridge for a several hours because the frosting will set up a bit more. It's not supposed to be a stiff buttercream frosting.
If the cake box mix says cook for 25-28 min how can you say cook for 16 to 20 min? I tried you recipe but had to increase cooking time.. hmmmm
It's because you're making a layered cake with this recipe, so the cake is thinner which means less time. Mine cooks in that time, but then again all ovens are slightly different so just watch the cook time and like you had to, you may have to increase it.
Can you make cupcakes with this recipe?
I am sure cupcakes would work just fine. I've never tried but I see no reason it would not work. You could also just do a 2 cake layer instead of the 3 layers called for. Sorry my reply is so late. Sometimes comments get lost in all the comments that come in and I lose track of some 🙂
What can u use instead of the sour cream?
You could try using plain yogurt instead. I've never done that so I can't say for sure if it would change the cake, but I think you'll be just fine using plain yogurt. I hope that helps. Let me know how it goes!
Dang can't use yogurt either..thanks
What about a 9x13 ????? Or Is it best with frosting between at least one layer? Need it for a BBQ, seems easier to carry a 9x13.
A 9x13 pan would work just fine! And much easier to transport for sure ?
Made this today to take to a family cookout. It was the hit of the party! Easy to make and so moist and refreshing. Thank you for the recipe
Your recipe calls for a 11oz can of mandarin oranges but the picture shows a 15oz can. Which is roght
Thank you for letting me know. The recipe has a typo, you use a 15 oz can of mandarin oranges like the picture. Sorry for the confusion. Fixing that now 🙂
In Georgia we call this a "pig pickin" cake. My Memaw used to make it for BBQS and fish fries! So yummy!
I love that name! I've heard this cake called so many different names. I have very fond memories of my mom making this cake when I was little. Not sure what we called it!
I made this today for the first time and it was absolutely delicious. Thank you so much for sharing. Will definitely be making this again!
So good to hear! This is easily one of my favorite cakes. I don't make a lot of cakes but when I do, it's usually this one 🙂 Happy to hear you loved it too!
Hi, reading the recipe for the first time, and just wondering if I need to chop the Mandarins before adding to the mix? Thanx Vivien ?
Nope. Just add the entire can of mandarin oranges as the recipe states. As you're blending the mixture you will see the mandarin oranges start to blend up with the batter.
Thankyou for such a speedy reply. I wasn't sure if I would get an answer at all, let alone within 24 hrs. I am making the cake tomorrow, and will let you know of the results!! I will definitely be visiting your site in the future ?
Aww, you're welcome! I love getting comments from readers, so thank you 🙂 I hope you love the cake! Don't be alarmed when you pour the entire can of mandarin oranges in the batter (juice and all). It always makes me nervous but I promise it turns out. Enjoy.
This is better known in NC as a Pig Pickin’ Cake. Use Coolwhip instead of whipped cream. Frosting will be stiffer.
Hi there,
Im a little confused, should I pour the cans of orange/pineapple together with the liquid into the mixture? Thank you.
Yes. Just as the recipe says to. Pour the entire can of mandarin oranges (liquid and all) into the cake mixture, and then the pineapple can (undrained) goes into the frosting mix. Enjoy!
In the South we refer to this cake as either Pea Picking or Pig Picking cake. I stopped using the oil and used a 4oz container of applesauce. That really makes a moist light cake. Please try it. I've never went back using oil.
I love the idea of using applesauce. I will have to try that sometime as I am sure it would make the cake so moist and a bit healthier too. Thank you 🙂
You are very welcome.
Should you definitely use the Mandarin oranges in light syrup, as pictured? Or can you use oranges packed in water/juice?
Sorry for my really late reply. I have actually never noticed that the cans say different things. I am sure either one would work just fine.
This cake sounds so awesome to me! I want to make it for an Luncheon next week, but I’m concerned about the frosting holding up all day. I have to have the cake there at 9:39 a.m., and the luncheon doesn’t end until around 2;00 p.m. I plan on making it the day before and refrigerating it, as suggested. Will it hold up sitting out all day? It will be an inside event. Suggestions are appreciated, thank you.
I hope this reply is not too late. I always make this ahead of time and let it hang out in the fridge until I need it. The longer it sits out at room temperature the softer the frosting will get. It's best eaten cold but can be eaten if it's been out at an event. I would for sure keep it in the fridge until the luncheon when you bring it out. If there is a fridge available of course. I hope it goes great for you!
Yes, thank you. I made it the day before and kept it in the refrigerator overnight. To my surprise and delight, it was the first cake to go at the luncheon! But it did still hold up well - I almost didn’t even get a chance to get a piece myself, but I got one just before it sold out! Thank you for such an easy and delicious recipe! Even my husband had a bite of the one piece I managed to bring home, and said he really liked it. And he hates citrus! WOW!
What a yummy cake. My family and me loved it. I could have eaten the whole cake. Will definitely make again.
haha, me too! It's so light and fresh tasting that I have a hard time stopping too 🙂 So glad you all enjoyed this.
I was unable to get my whipping creme to form peak or blend well with the sugar. Am I doing something wrong?
Not sure why it would not blend or peak. Are you using heavy whipping cream? It takes about 5 minutes so maybe you did not beat it long enough? That is the only thing I can think of. Sorry it did not work out. You could also just use some Cool Whip instead of the heavy whipping cream + powdered sugar. You will need about 4 cups of Cool Whip.
Hi v don't really get canned oranges very easily. How can I replace them
There really is not a substitute for the canned oranges. So sorry!
They are mandarin oranges, found by the canned fruit section of your grocery store. Hope this helps.
So, my husbands favorite cake USED to be pineapple upside down cake. Notice the "used to be", lol. My daughter even likes it and she hates pineapple.
Yes! This cake is one of my favorites too. So glad they loved it.
This cake looks delicious, however, why use a cake mix? In this day and age when we know all the crap they put into our processed foods, why not just have the recipe be from scratch? Just wondering.
You can use a scratch recipe in place of the cake mix in this recipe.
Sounds delicious, I will make it this weeked ,I think I'll add some coconut. Thanks
Idk why it would, but would it make a difference if you used sugar free pudding mix?
I think sugar free would be fine. The boxes are smaller so it may not make as much frosting, but I've never tried using sugar free so it may work just fine. Not sure. Let me know if you try it!
Delicious ?
Just made this cake 05/09/2020. I made a 2 layer cake and used 1/2 cup of applesauce instead of oil. After mixing the batter together there was a lot of cake batter. I was concerned about it being too much for 2 cake pans. It filled up halfway and I kept an eye on it while in the oven. It rose up beautifully , then started to go down. When it was done it had sunk down almost half of what it started out. I made the icing but drained a little of the juice out from the pineapple. Reading from previous comments about it not being stiff enough. I did the right thing draining a little juice out and the icing came out great. It doesn't make enough for a 2 layer cake if you want a good coverage and thickness. The cake is super moist though. It's in the refrigerator and can't wait to eat it.
Cake was easy to make, very light and tasted great!
Hi! I love this cake and have made it several times. I was wondering if you know of any variations of the recipe using different fruits and/or puddings? I would love to try them.
I have been trying to think of variations but have not come up with any yet. It's always on my mind because I just know there has to be something out there to change this up with all the pudding mixes. It's just the fruit that is the problem..... I'll keep thinking. I love this cake too! One of the best.
I made this cake today. I used a Bundt pan and baked it for 38 minutes. Came out perfectly. For the icing, I just used the larger box of instant pudding and the 8oz can of crushed pineapple, 1/2 cup powered sugar, and 2cups heavy whipping cream. It was thick like frosting but very light weight. I use heavy whipping cream to make jello desserts and they always come out thick and fluffy. I hope this helps anyone that has difficulty getting it thick enough to frost.
I effin love this cake!!! Too bad I can't eat it all the time. It's the most moist cake I've ever had in a while. I will make this cake again but as cupcakes in May.