Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and begins with a cake mix and mandarin oranges, then topped with a frosting made with crushed pineapple and vanilla pudding. Also known as Pig Pickin’ cake, this simple cake recipe is absolutely amazing!
Mandarin Orange Cake is so easy to make and the “frosting” is much lighter than traditional frosting which I love.
I don’t really like traditional cake frosting, but the pineapple topping for this cake recipe is completely different. The frosting is so light that you could just eat it by the spoonful – it is just so delicious! I also love that this cake starts with a boxed cake mix and only requires a handful of simple ingredients – definitely my favorite kind of recipe!
Not sure why this cake is sometimes referred to as pig pickin’ cake – I think it’s a southern thing?! I’ve been making and eating this cake since I was young and never heard that until I posted the recipe here a few years back and all of the comments started coming in! Apparently this is a popular recipe and is often referred to as pig pickin’ cake! I really don’t understand that name, but regardless of what you call it, this cake is amazing. And has nothing to do with pigs!
1 (18.25 ounce) package yellow cake mix
4 large eggs eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
Step 2: In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
Step 3: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Step 4: To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.