Ingredient Quantity
Crushed pineapple with juices 1 (20 oz) can
Frozen whipped topping, thawed 1 (16 oz) package
Instant vanilla pudding 1 (3.4 oz) box
Instructions:
Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Cake Batter: In a mixing bowl, beat the yellow cake mix, eggs, oil, and water until well combined. Drain one can of mandarin oranges and add the drained oranges to the cake batter. Beat until the oranges are well blended into the batter.
Bake Cake: Pour the prepared batter into the baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.
Make Topping: In a large bowl, combine the instant vanilla pudding mix and the crushed pineapple with its juices. Stir them together until well combined. Gently fold in the thawed frozen whipped topping until the mixture is uniform and airy.
Frost & Garnish: Evenly frost the completely cooled cake with the prepared topping. Drain the second can of mandarin oranges and arrange them on top of the frosted cake for a beautiful garnish.
Chill: Chill the cake in the refrigerator for a minimum of 30 minutes before slicing and serving. This allows the topping to set properly.
Tips for Best Results
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Chill overnight for the best flavor and texture
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Serve cold for a refreshing summer dessert
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Add toasted coconut or chopped pecans for extra Southern flair
Final Thoughts
This Classic Pig Pickin’ Cake recipe is a timeless Southern treasure—easy, moist, fruity, and irresistibly delicious. Whether you’re making it for a backyard barbecue, holiday dessert table, or weekday treat, this cake always earns rave reviews. If you love simple cake recipes, vintage desserts, and crowd-pleasing sweets, this one belongs in your recipe box.
Enjoy!
