Pig Pickin Cake
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Light, fluffy, and unapologetically Southern nostalgia. Pig Pickin Cake is a sweet citrus cake soaked with mandarin orange flavor, topped with a cool, creamy pineapple frosting that melts right into the crumb. It’s bright, fruity, and ridiculously refreshing… soft cake, tangy cream cheese, juicy pineapple, and that unmistakable old-school potluck magic. Every bite is sweet but not heavy, creamy but not cloying, and so daggum good it disappears faster than you expect. Pure sunshine in a 9×13.
Table of Contents
WHY YOU’LL LOVE PIG PICKIN’ CAKE
- Light, fruity, and not overly sweet
- Feeds a crowd with zero stress
- Make-ahead friendly
- Classic Southern potluck favorite
- Perfect after heavy meals or barbecue
Pig Pickin Cake
This is one of those cakes people recognize the second they see it.
You don’t even have to explain it. Someone always says, “Ohhh… Pig Pickin’ Cake,” and suddenly they’re already cutting a piece.
I love this classic Pig Pickin cake recipe because it looks simple, but the flavors are anything but boring.
The oranges are baked right into the cake, the pineapple keeps the topping light and tangy, and the whole thing just works together without trying too hard.
It’s cool, creamy, and bursting with flavor… especially after a big meal. This is the dessert that shows up to the party and quietly steals the spotlight.
INGREDIENT NOTES
- Yellow Cake Mix: Reliable, tender, and perfect for absorbing citrus flavor. Make sure the package size is right!
- Mandarin Oranges: These add sweetness and moisture right into the cake batter.
- Reserved Orange Juice: This is where the flavor shows up. Don’t skip it.
- Cream Cheese: Gives the topping body and balance, lending some tang to contrast the sweetness.
- Powdered Sugar: Just enough for sweetness and to help thicken the frosting.
- Crushed Pineapple: Drain very well (more than you think) so the topping stays thick and creamy.
- Cool Whip: Comes frozen, so remember to thaw it in the fridge before getting started.
VARIATIONS
Coconut: Sprinkle toasted coconut on top of the frosting.
Extra Citrus: Add fresh orange zest to the batter.
Lighter Topping: Use reduced-fat cream cheese.
All-Pineapple: Skip the mandarins and use pineapple juice for the cake.
Layer Cake: Bake in two round pans for a dressed-up version. Double the amount of topping to frost the whole thing.
No Whipped Topping: Swap the tub of Cool Whip with stabilized whipped cream made from scratch.
SERVING SUGGESTIONS
- Add extra mandarin orange slices on top of each slice.
- Serve Pig Pickin Cake chilled on hot days so it’s extra refreshing.
- Perfect for barbecues and potlucks.
- Great after pulled pork or ribs.
- Cut into small squares… this one’s rich!
PIG PICKIN CAKE RECIPE FAQ
It’s traditionally served at pig roasts and barbecues. The tropical citrus flavors are light and refreshing after heavy food.
Absolutely. The flavors are even better the next day, especially the whipped cream cheese topping!
Yes. Because there’s cream cheese in the frosting, this dessert should be stored covered in the fridge.
You can freeze the baked cake layer for up to 3 months. Wrap tightly in plastic and foil, then thaw in the refrigerator before adding the topping.
This Pig Pickin Cake recipe works because it balances moisture, fat, and acidity.
The mandarin oranges and juice add sugar and acid directly into the batter, which tenderizes the crumb and keeps the cake soft for days.
Cream cheese in the topping provides fat and structure, while the pineapple brings acidity that cuts sweetness and keeps the frosting from feeling heavy.
Folding the whipped topping gently preserves air, creating a light, mousse-like texture instead of a dense frosting.
Letting the cake cool completely before topping prevents condensation, which is what causes soggy layers.
This recipe for Pig Pickin Cake isn’t about fancy baking. It’s smart ingredient chemistry doing the heavy lifting.
DONNA’S PRO TIPS
- Drain crushed pineapple aggressively. Too much liquid will mess with the frosting texture.
- Use very soft (not melted) butter for the batter. It’s key for fluffy results.
- Don’t overmix after adding oranges. Gentle folding keeps the cake tender and some of the segments whole.
- Let the cake cool completely before frosting. Warm cake will melt the frosting and become soggy.
- Chill before serving for clean slices. It helps the topping set.
- Cover tightly to prevent fridge odors. This one’s delicate!
TOOLS NEEDED
- 9×13-inch Baking Dish: Classic, easy, crowd-sized.
- Electric Mixer: Essential for smooth batter and fluffy topping.
- Mixing Bowls: One for the cake, one for the whipped topping.
- Spatula: Gentle folding matters.
- Wire Rack: The cake must cool fully before it’s frosted.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Light, citrusy Southern classic
- Oranges baked into the cake
- Pineapple cream cheese topping
- Not too sweet, very refreshing
- Great for crowds
- Better the next day
- Old-school favorite for a reason
Pig Pickin’ Cake
Ingredients
FOR THE CAKE
- 1 box yellow cake mix, 15.25 ounces
- 1/2 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can mandarin oranges, 15 ounces, drained, juice reserved
- 1/2 cup mandarin orange juice, from the can
FOR THE TOPPING
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1 can crushed pineapple, 20 ounces, well drained
- 8 ounces whipped topping, thawed
Instructions
MAKE THE CAKE:
- PREP OVEN AND PAN: Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- MIX BATTER: In a large mixing bowl, add the cake mix, softened butter, eggs, vanilla extract, and ½ cup reserved mandarin orange juice. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
- ADD ORANGES: Add the drained mandarin oranges and mix just until incorporated. Most of the orange segments should break into smaller pieces.
- BAKE: Pour the batter into the prepared baking dish and spread evenly. Bake for 35 minutes, until the cake is lightly golden and a toothpick inserted in the center comes out clean.
- COOL: Remove the cake from the oven and let it cool completely on a wire rack, about 45 minutes. The cake must be fully cooled before adding the topping.
MAKE THE TOPPING:
- MIX CREAM CHEESE: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy, about 1 to 2 minutes.
- ADD PINEAPPLE: Stir in the drained crushed pineapple until evenly combined.
- FOLD: Gently fold in the whipped topping until no streaks remain.
- ASSEMBLE: Spread the topping evenly over the cooled cake. Garnish with extra mandarin oranges if desired.
- SERVE: Serve chilled or at cool room temperature.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
