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Orange Pineapple Cake is an easy cake recipe that starts with a boxed cake mix and canned mandarin oranges. Topped with a delicious and fluffy whipped pineapple vanilla pudding frosting. So moist, light, and refreshing!
Orange Pineapple Cake Recipe (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.
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!
Ingredients Needed For Easy Mandarin Orange & Pineapple Cake
Mandarin Orange Cake Ingredients
- Yellow Cake Mix : A classic yellow cake mix or a buttery yellow cake mix will both work well in this recipe. Just make sure you are using the correct size; 15.25 ounces. Some boxes are slightly less than that, depending on the brand, so make sure you’re using the correct one. No need to prepare the cake mix according to the box instructions; just follow the recipe below.
- Mandarin Oranges : These are canned mandarin oranges that come in juice. Do not drain the juice, but rather, dump the entire can into the mixing bowl. Trust me.
- Oil : Vegetable oil or canola oil are the best choices because they are neutral tasting oils.
- Sour Cream : I prefer using full-fat sour cream because it tastes better and has a richer, and thicker texture to it.
- Large Eggs
Whipped Pineapple Pudding Frosting Ingredients
- Heavy Whipping Cream : No substitutes! Heavy whipping cream is the only option to get that thick, stabilized whipped frosting.
- Powdered Sugar
- Crushed Pineapple : Do not drain the juice inside the can. Just dump the entire can into the mixing bowl.
- Instant Vanilla Pudding
How To Make Orange Pineapple Cake With Canned Fruit and Instant Pudding Mix (Printable Recipe Card)
Heat the oven to 350 degrees F. Prepare a 9×13 cake pan by spraying with cooking spray. Set aside.
Make The Mandarin Orange Cake : In a large bowl using an electric mixer, or use a stand mixer with the paddle attachment, add the cake mix, mandarin oranges (juice and all, do not drain), oil, sour cream, and eggs. Beat on medium speed for 1-2 minutes until completely combined and the oranges are broken up and mixed in.
Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until the sides pull away from the pan and a toothpick inserted into the middle comes out clean or with moist crumbs on it (not wet batter).
Remove the cake from the oven and let it cool completely inside the cake pan, at room temperature, before frosting it.
Make The Pineapple Whipped Frosting : Add all the frosting ingredients into a large mixing bowl and beat on low speed (increase the speed as needed) until stiff peaks form. This will take about 4-5 minutes of constant mixing/beating.
Spread the whipped frosting over top the cooled cake in an even layer. The cake can be served right away at room temperature, OR for the best taste/texture cover the cake with plastic wrap or a lid, and refrigerate up to overnight before serving. I much prefer serving the cake chilled after it has been in the fridge.
How To Store Leftovers
Keep any leftover cake stored in the fridge for up to 7 days. Cover the cake pan with a lid or plastic wrap, or you can remove individual pieces to an airtight container for storage.
I don’t recommend freezing this cake because the frosting will thin out, become more watery, and separate once frozen and then thawed.
Tips For Success
- This cake is best served chilled. The cooler temperature gives the cake the ideal texture and taste, along with allowing time for all the flavors to meld together, and for the cake to get really moist. I would plan on at least 2-4 hours of chill time before serving the cake. I make it the day before and let it refrigerate overnight (up to 12 hours) before serving it.
- For the best taste and thick, rich texture I highly recommend using full fat sour cream in this recipe and regular instant vanilla pudding (NOT sugar-free instant vanilla pudding mix).
- Dump the canned fruit right into the bowls when making the cake and frosting. Do not drain the juices inside the cans, we want all that juice for moisture and flavor.
- If wanted, decorate the top of the cake with additional mandarin oranges and pineapple tidbits.
More Dessert Recipes That Use Boxed Cake Mix
- Easy Lemon Jello Cake
- Honey Bun Cake
- Dr Pepper Cake
- Pineapple Pistachio Cake
- Lemon Layered Cake With Lemon Pudding Frosting
- Easy Strawberry Cake
- Hawaiian Poke Cake
- Cherry Poke Cake
- German Chocolate Poke Cake
- Funfetti Cake Batter Cookie Bars
Orange Pineapple Cake
Equipment
Ingredients
Mandarin Orange Cake
- 1 box (15.25 oz) yellow cake mix
- 1 can (15 oz) mandarin oranges (do not drain)
- 1/2 cup vegetable oil or canola oil
- 1/2 cup full-fat sour cream
- 3 large eggs
Whipped Pineapple Pudding Frosting
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 can (8 oz) crushed pineapple (do not drain)
- 1 box (3.4 oz) instant vanilla pudding
Instructions
- Heat the oven to 350℉. Prepare a 9×13 cake pan by spraying with nonstick cooking spray. Set aside.
Mandarin Orange Cake
- In a large bowl using an electric mixer, or use a stand mixer with the paddle attachment, add the cake mix, mandarin oranges (do not drain), oil, sour cream, and eggs. Beat on medium speed for 1-2 minutes until completely combined and the oranges are broken up and mixed in.1 box (15.25 oz) yellow cake mix, 1 can (15 oz) mandarin oranges, 1/2 cup vegetable oil or canola oil, 1/2 cup full-fat sour cream, 3 large eggs
- Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until the sides pull away from the pan and a toothpick inserted into the middle comes out clean or with moist crumbs on it.
- Remove the cake from the oven and let it cool completely inside the cake pan, at room temperature, before frosting it.
Whipped Pudding Frosting
- Add the heavy whipping cream, powdered sugar, crushed pineapple, and instant pudding mix into a large mixing bowl (or bowl of a stand mixer using the whisk attachment) and beat until stiff peaks form. This will take about 5 minutes. * Start at low speed, to avoid splashing, and increase as needed. As it thickens you will want to increase the speed higher.2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 can (8 oz) crushed pineapple, 1 box (3.4 oz) instant vanilla pudding
- Evenly spread the frosting over top the cooled cake. The cake can be served at eaten right away at room temperature, but for best results, I recommend refrigerating the cake and serving it chilled. * Cover the cake pan with a lid or plastic wrap, and refrigerate up to overnight (12-18 hours) before serving. At least 3-4 hours would plenty of time if you don't want to make the cake the day before.
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
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 9×13 ????? Or Is it best with frosting between at least one layer? Need it for a BBQ, seems easier to carry a 9×13.
A 9×13 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 🙂
Thank you for sharing this I was wondering if I could use applesauce instead do to a family member needing to eat low fat also using cool whip instead of whipping cream 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.
I have used other recipes for this cake,but this is the best I’ve ever had! Absolutely Wonderful…
Thank you so much! ❤️
I made this and it’s one of my family’s new favorites. Not heavy. Just awesome! Thanks!
Wonderful to hear! Thank you for sharing!
I followed the recipe for the cake but when I took it out of the oven, it fell from 3” to about 1” as it cooled. Anyone have an idea? It tastes good, just not pretty. The frosting is delicious though!
I’m glad you liked the taste but I’m so sorry it fell! One of the most common reasons a cake falls is because it was underbaked, so I would suggest leaving it in just a little bit longer next time. I hope that helps!
Turned out perfect, tastes like my childhood! My grandma’s go-to cake for legion potlucks.