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Squares of Pig Pickin' Cake on a black cooling rack.

Pig Pickin' Cake

A legendary dessert that’s plated up at pig roasts throughout the South, Pig Pickin’ Cake, aka Pig Cake, is as fluffy, fruity, and fabulous as it gets. And good news—this sunshiny orange and pineapple cake is the easiest thing in the world to make.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 20 servings
Calories 268kcal


For the cake:

  • 4 eggs
  • ¾ cup vegetable oil
  • 1 box yellow cake mix
  • 1 (15 ounce) can mandarin oranges and juice

For the frosting:

  • 1 (16 ounce) container whipped topping thawed
  • 1 (3.4 ounce) package instant vanilla pudding mix (dry mix)
  • 1 (15 ounce) can crushed pineapple and juice


  • Preheat oven to 325 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
  • In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.
  • Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.
  • When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.
  • Cover and refrigerate at least 30 minutes before serving. Refrigerate any leftovers.



Calories: 268kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 249mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 354IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg