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Pig Pickin’ Cake

This Southern classic is a festive, light dessert that layers fluffy cake with a vibrant, sweet pineapple and mandarin orange frosting, perfect for summer gatherings or any celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 box yellow cake mix
  • 1 15 oz can crushed pineapple, undrained
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 8 oz container whipped topping
  • 1 14 oz can mandarin oranges, drained
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13 inch baking pan
  • Rubber spatula
  • Measuring cups and spoons
  • Wire rack for cooling

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the yellow cake mix, crushed pineapple with juice, vegetable oil, and eggs.
  3. Using an electric mixer, beat the mixture on medium speed for 2 to 3 minutes until smooth.
  4. Pour the batter into a greased 9x13 inch baking pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
  6. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and whipped topping until smooth and creamy.
  7. Gently fold the drained mandarin oranges into the frosting.
  8. Spread the frosting evenly over the cooled cake and chill in the refrigerator for a few hours before serving.

Notes

Chill the cake for a few hours before serving to allow the flavors to meld beautifully.