Mandarin Orange Cake (also known as Pig Pickin’ Cake) is made with yellow cake mix, canned mandarin oranges, and a fluffy pineapple-Cool Whip frosting. It’s a refreshing dessert that’s perfect for serving year-round.
I love recipes that take a simple shortcut and turn it into something special, and this Mandarin Orange Cake with cake mix is a great example. The cake is tender with tiny pieces of mandarin oranges throughout (they melt right into the cake), and the fluffy Cool Whip frosting with pineapple is the perfect accompaniment.
I’ve found this recipe in numerous classic cookbooks under the name Pig Pickin’ Cake, Pea Pickin’ Cake, and Sunshine Cake. Safe to say, it’s a vintage favorite!
One of the best things about this cake is that it tastes even better after it’s had a chance to chill in the refrigerator. Make it a day ahead for your next gathering, and you’ll have an easy dessert that’s cool, creamy, and ready whenever you are.
Why You’ll Love This Recipe
- It’s very easy to make. A boxed cake mix keeps the prep simple.
- Light, moist, and full of citrus flavor. Canned mandarin oranges add sweetness and moisture, creating a soft and tender cake.
- The frosting is light and fluffy. A combination of Cool Whip, crushed pineapple, and instant vanilla pudding creates a fluffy frosting that’s not overly sweet.
- Perfect for making ahead. This cake tastes even better after it’s had time to chill in the refrigerator, so it’s great for holidays, potlucks, picnics, and family gatherings.
- A nostalgic favorite. Whether you know it as Mandarin Orange Cake, Pig Pickin’ Cake, Pea Pickin’ Cake, or Sunshine Cake, this vintage recipe has been passed around in community cookbooks and served at celebrations for generations.
Why is Mandarin Orange Cake called Pig Pickin’ Cake?
Despite the name, there’s no pork in this dessert! Pig Pickin’ Cake gets its name from the Southern pig pickin’ gatherings where this cake was often served.
These celebrations centered around a whole roasted pig, and this easy make-ahead cake became a favorite for feeding a crowd. Over the years, it also became known as Sunshine Cake or Pea Pickin’ Cake, depending on the cookbook.
My best guess is that Pea Pickin’ Cake came about due to regional differences, or perhaps someone misunderstood their Southern friend on the phone as she relayed the recipe! 😉
Mandarin Orange Cake: Step by Step Photos
- Mix the cake mix, oil, eggs, and mandarin oranges (including the juice) for 2 minutes with a hand mixer.
- Transfer to a greased 13×9-inch baking dish.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
- Stir the crushed pineapple and instant pudding mix together.
- Fold in the whipped topping to complete the frosting.
- Spread the frosting over the cooled cake.
Frequently Asked Questions
Yes—due to the Cool Whip, the cake needs to be kept in the refrigerator.
You can substitute whipped cream for the Cool Whip. Beat 1.5 cups of heavy cream with a tablespoon or two of powdered sugar until stiff peaks form. Substitute for the Cool Whip in the recipe.
This cake freezes well. Cover tightly and freeze for up to 3 months.
📖 Recipe
Mandarin Orange Cake (Pig Pickin’ Cake)
Ingredients
- 1 box yellow cake mix
- 4 eggs
- ½ cup oil
- 1 (15 oz) can mandarin oranges (with juice)
- 8 oz Cool Whip defrosted
- 1 (20 oz) can crushed pineapple (drained)
- 1 small box (3 oz) instant vanilla pudding
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Instructions
- Preheat oven to 350°F. Grease a 13×9-inch cake pan.
- In a large bowl, combine the cake mix, eggs, oil, and mandarin oranges (including the juice). Beat for 2 minutes on medium speed with a hand mixer.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- When the cake is cool, place the (drained) crushed pineapple and instant pudding in a large bowl and stir to combine. Fold in the defrosted Cool Whip.
- Frost the cake and refrigerate until ready to serve.
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