Classic Southern Pig Pickin’ Cake (Mandarin Orange Cake)
This light, fruity Southern cake is a true classic at potlucks, birthdays, and family gatherings. Moist yellow cake filled with mandarin oranges and topped with a fluffy pineapple whipped frosting—simple, nostalgic, and irresistible.
Ingredients
For the Cake:
1 box yellow cake mix
4 large eggs
½ cup vegetable oil
1 can (11 oz / 312 g) mandarin oranges, with juice
¼ cup granulated sugar
For the Frosting:
1 can (20 oz / 565 g) crushed pineapple, well drained
1 box (3.4 oz / 96 g) instant vanilla pudding mix (dry)
1 container (8 oz / 225 g) whipped topping (Cool Whip), thawed
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch (23×33 cm) baking dish.
- In a large bowl, combine the cake mix, eggs, oil, sugar, and the entire can of mandarin oranges with juice.
- Beat with a mixer on medium speed for 2–3 minutes until smooth and slightly fluffy.
The oranges will break apart—this is exactly what you want. - Bake:
- Pour the batter into the prepared dish.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- Make the Frosting:
- In a bowl, mix the drained crushed pineapple with the dry instant pudding mix until thickened.
- Gently fold in the whipped topping until light and fluffy.
- Frost the Cake:
- Spread the frosting evenly over the cooled cake.
- Refrigerate for at least 2 hours before serving for best flavor and texture.
Serving & Storage:
Serve chilled for the best taste.
Cut into squares (just like at Southern potlucks!).
Store covered in the refrigerator for up to 4 days.
Tips & Variations:
Some Southern families add ½ cup chopped pecans on top.
For extra orange flavor, add ½ teaspoon orange zest to the batter.
This cake is even better the next day once the flavors settle.