Pig Pickin’ Cake is the dessert I make when I need something fun, fruity, and basically impossible to be in a bad mood around. You know those weekends when everyone is coming over, the grill is already going, and you suddenly remember you volunteered to bring dessert. Yeah, that moment. This cake is my little safety net because it tastes like sunshine, it feeds a crowd, and nobody cares that it starts with a cake mix. If you have ever wanted a light party cake that feels old school in the best way, you are in the right place. 
Ingredients Needed
This is one of those recipes where the ingredient list looks almost too simple, but it works because every layer brings something to the party. You get sweet citrus cake, juicy fruit tucked inside, and a fluffy topping that tastes like a creamsicle met a pineapple sundae.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Pig Pickin’ Cake is a keeper: crowd-pleasing with no weird tricks. Pig Pickin’ Cake is the dessert I make when I need something fun, fruity, and basically impossible to be in a bad mood around. You know…
Here is what I use for my Pig Pickin’ Cake. If you are making it for a big gathering, I strongly suggest grabbing an extra can of fruit. People always go back for “just one more sliver.”
- 1 box yellow cake mix (plus the ingredients listed on the box, usually eggs, oil, and water)
- 1 can mandarin oranges (about 11 ounces), do not drain
- 1 can crushed pineapple (about 20 ounces), do not drain
- 1 box instant vanilla pudding mix (3.4 ounces)
- 1 tub Cool Whip (8 ounces), thawed
- Optional: extra mandarin orange segments for the top
One quick note: some folks add a little coconut or chopped pecans. I do that sometimes, but I like to keep the base recipe classic first, then you can play around later.
If you are in a cake mood lately, I keep a running list of favorites in my cake recipes collection. I bounce around that page whenever I need a new potluck idea.
How to Make Pig Pickin Cake
This is not a fussy cake. You do not need fancy tools or perfect layers. You just need a couple bowls, a mixer if you want, and a little fridge time so the topping can set up.
Step by step directions
I usually bake this as a two layer cake, but you can also do it in a 9×13 pan if you want something simpler to slice and serve. The flavor is the same, the vibe is just more casual.
- Step 1: Preheat and prep. Heat your oven to whatever temp your cake mix box says. Grease and flour two round cake pans, or spray a 9×13 pan.
- Step 2: Make the cake batter. Mix the cake mix with the box ingredients. Then stir in the mandarin oranges with the juice. I gently break up the segments a bit while mixing, but I still like some pieces to stay noticeable.
- Step 3: Bake. Pour into the pan or pans and bake until a toothpick comes out clean. Let the cake cool completely. Seriously, do not rush this or the topping will slide around.
- Step 4: Make the topping. In a bowl, stir together the crushed pineapple with juice and the dry instant pudding mix. Mix until it starts to thicken, about 1 to 2 minutes.
- Step 5: Fold in Cool Whip. Gently fold in the thawed Cool Whip until it looks smooth and fluffy.
- Step 6: Assemble. If using layers, spread some topping on the first layer, add the second layer, then frost the top and sides. If using a 9×13, spread the topping right over the cooled cake.
- Step 7: Chill. Refrigerate at least 4 hours. Overnight is even better.
That is it. This is why Pig Pickin’ Cake is a legend at cookouts. It feels like you worked harder than you did, and it disappears fast.
Little side note: if you like cakes that use fun shortcuts like pudding and whipped topping, you might also get a kick out of this Boston cream poke cake. Same “wow” factor, very low stress.
Recipe Tips
I have made Pig Pickin’ Cake enough times to learn a few things the easy way, and a few things the annoying way. Here are my best practical tips so yours turns out perfect on the first try.
My don’t mess with these tips
Cool the cake completely. If the cake is even a little warm, the topping gets runny and you will end up with a slippery mess. Still tasty, but messy.
Do not drain the fruit. I know it feels wrong at first, but the juice is part of the magic. The orange juice goes into the cake batter for moisture and flavor. The pineapple juice helps the pudding set and makes the topping taste bright.
Chill time matters. This is one of those desserts that is better the next day. The flavors settle in, and the topping firms up so you get nice slices.
Make it a sheet cake for big groups. For family reunions or church potlucks, I nearly always use a 9×13 pan because it is easier to transport and serve.
Dress it up with simple toppings. I like a few mandarin segments on top, or even a sprinkle of toasted coconut if I have it. Keep it light.
“I brought this to a backyard cookout and people were scraping the pan. Three different folks asked me for the recipe before the burgers were even done.”
Also, if you are the kind of person who loves a cake that tastes like a party, you might want to check out better than sex cake sometime. It is totally different flavor wise, but it is another crowd pleaser that gets talked about for days.
And if you ever want a fall version of comfort cake, I make this one a lot when apples are everywhere: apple coffee cake. It is cozy and easy, like the opposite season of this fruity one.
Nutrition Facts (per serving)
Let’s be real, nobody eats Pig Pickin’ Cake because they are counting macros. But I still like to give a general idea, especially if you are serving guests who ask. The numbers can change depending on the cake mix brand, pudding brand, and how generous your slices are.
Typical estimate for 1 slice if you cut the cake into 12 servings:
Calories: 280 to 360
Carbs: 45 to 55g
Fat: 10 to 16g
Protein: 2 to 4g
Sugar: 25 to 35g
Sodium: 250 to 400mg
If you want to lighten it a bit, you can use light whipped topping and a reduced sugar cake mix, but I will say this nicely: the classic version is the one people remember.
Also, because it is served cold, it feels lighter than a thick frosted cake even though it is still dessert. That is one reason Pig Pickin’ Cake works so well after a big meal.
Cool Whip Alternative
I love the convenience of Cool Whip here, but sometimes you cannot find it, or someone prefers a more homemade topping. Good news, you have options that still give you that fluffy, creamy finish.
Easy swaps that still taste great
Homemade whipped cream: Whip 1 1/2 cups cold heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until it holds soft peaks. Fold it into the pineapple and pudding mixture just like you would with Cool Whip. This makes a slightly richer topping, and it is super fresh.
Stabilized whipped cream: If you need the cake to hold up longer at a party, add 1 tablespoon instant pudding mix to the heavy cream while whipping. It helps it stay fluffy.
Whipped topping in a carton: Some grocery stores have different brands that behave like Cool Whip. Just make sure it is thawed and not watery.
One heads up: homemade whipped cream is amazing, but the cake is best eaten within a day or two because it can soften. With Cool Whip, it stays dreamy longer.
Common Questions
Why is it called Pig Pickin’ Cake?
It is a classic Southern style cookout cake, often served at pig roasts or big outdoor gatherings. It is simple, cool, and perfect for a crowd.
Can I make Pig Pickin’ Cake in a 9×13 pan?
Yes, and it might be the easiest way. Bake the cake, cool it completely, then spread the topping on and chill.
Do I have to use yellow cake mix?
Yellow is the traditional choice, but white cake mix works too. I would not use chocolate here because it fights the fruit flavor.
How long does it need to chill?
At least 4 hours, but overnight is best. The topping thickens and the cake slices cleaner.
How long does it last in the fridge?
Usually 3 days in a covered container. After that it is still safe, but the texture starts getting softer and a little weepy.
A sweet little send off
If you need a low stress dessert that makes people smile, Pig Pickin’ Cake is it. It is fruity, chilled, and just the thing after barbecue or a big family meal. Try it once, then tweak it the next time with coconut or extra fruit if you feel like it. If you want to compare versions, you can peek at Pig Pickin’ Cake Recipe – Allrecipes or this fun write up from Pig Pickin Cake Recipe – Tastes of Lizzy T. Let me know if you make it, because I love hearing who served it at what kind of gathering.
Pig Pickin’ Cake
Ingredients
Method
- Preheat your oven to the temperature specified on the cake mix box. Grease and flour two round cake pans, or spray a 9×13 pan.
- Mix the cake mix with the ingredients indicated on the box. Stir in the mandarin oranges with juice, breaking up some segments, but leaving some pieces noticeable.
- Pour the batter into the prepared pans and bake until a toothpick comes out clean. Allow the cake to cool completely.
- In a bowl, stir together the crushed pineapple (with juice) and the dry instant pudding mix until it starts to thicken, about 1 to 2 minutes.
- Gently fold in the thawed Cool Whip until the mixture is smooth and fluffy.
- If using layers, spread some topping on the first cake layer, add the second layer on top, and then frost the top and sides. If using a 9×13 pan, simply spread the topping over the entire cooled cake.
- Refrigerate for at least 4 hours, preferably overnight, to allow the topping to set properly.
