Classic Pig Pickin' Cake: The Ultimate Southern Citrus Dream

Ouadie Rhabbouron

For the Cake

  • 1 box (15.25 oz) yellow cake mix

  • 1 (11 oz) can mandarin oranges, undrained

  • 4 large eggs

  • ½ cup vegetable oil

  • 1 tsp vanilla extract

For the Frosting

  • 1 (20 oz) can crushed pineapple, well drained

  • 1 (3.4 oz) box instant vanilla pudding mix

  • 1 (8 oz) container whipped topping (like Cool Whip), thawed

  • ½ cup shredded coconut (optional)

👩‍🍳 Step-by-Step Instructions

1. Make the Cake

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.

  2. In a large bowl, whisk cake mix, mandarin oranges (with juice), eggs, oil, and vanilla until smooth.

  3. Divide batter between pans. Bake 25-30 mins until a toothpick comes out clean.

  4. Cool 10 mins in pans, then transfer to a wire rack.

2. Whip Up the Frosting

  1. In a bowl, mix drained pineapple and pudding powder.

  2. Fold in whipped topping and coconut (if using).

3. Assemble & Chill

  1. Place one cake layer on a plate. Spread with half the frosting.

  2. Top with the second layer and remaining frosting.

  3. Refrigerate at least 2 hours (overnight is best!).

💡 Pro Tips

✅ Don’t overmix batter – Keeps the cake tender
✅ Press pineapple in a sieve – Remove every drop of juice for stable frosting
✅ Toast the coconut – Adds nutty depth
✅ Make ahead – Flavors meld beautifully after 24 hours

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