The Southern Potluck Cake Everyone Loves
This easy Pig Pickin’ Cake is a Southern favorite made with mandarin oranges, pineapple, and fluffy whipped topping. Perfect for potlucks, cookouts, and family gatherings.
When I think about the traditions we grew up with here in Texas, church potlucks are right at the top of the list. Long tables covered with homemade casseroles, smoked meats, potato salad, baked beans, deviled eggs, and every Southern dessert imaginable. Those meals weren’t just about the food—they were about gathering together.
One dessert I could count on seeing nearly every time was Pig Pickin’ Cake. Back then, most of us simply called it Mandarin Orange Cake. It was always tucked into a 9×13 pan with a fluffy pineapple topping, sitting beside the banana pudding and peach cobbler, waiting for the dessert line to begin.
Decades later, people still list this cake among their all-time favorites, and after one bite it’s easy to understand why. It’s cool, light, refreshing, and the perfect ending to a backyard barbecue or summer cookout.
Mandarin Orange Cake: Time Tested, Southerner Approved
Decades later, it’s still one of my favorite summer desserts.
One thing I love about this cake is that it isn’t fussy. Sure, you could bake it as a layer cake, but that’s not how I remember it. Around here it almost always showed up in a simple 9×13 pan because it was easy to transport to church dinners, family reunions, backyard barbecues, and neighborhood potlucks. You cut generous squares, handed someone a paper plate and plastic fork, and hoped there was enough left for seconds.
Why is it called Pig Pickin’ Cake?
The name has nothing to do with the ingredients.
In the South, a “pig pickin'” is a whole-hog barbecue where friends and family gather around to enjoy smoked pork, homemade side dishes, and plenty of desserts. This cool, citrusy cake became a favorite ending to those big outdoor feasts because it was light enough to enjoy after a hearty barbecue meal.
Over the years, the cake picked up several different names depending on where you lived. Some families call it Mandarin Orange Cake. Others know it as Sunshine Cake, Pineapple Sunshine Cake, or even Pig Lickin’ Cake. Whatever you call it, it’s been a Southern classic for generations.
Why You’ll Love This Recipe
- Starts with a simple cake mix.
- Perfect make-ahead dessert.
- Light and refreshing after barbecue.
- Feeds a crowd.
- Always a hit at potlucks.
- Full of bright citrus flavor without being overly sweet.
Ingredients
You will find a full printable recipe card at the bottom of this post, but here’s a look at what you’ll need to make this classic Southern dessert.
For the Cake
- 1 yellow cake mix
- 1 (15-ounce) can mandarin oranges, undrained
- 4 eggs
- ½ cup vegetable oil
- 1 tablespoon instant vanilla pudding mix (optional, for a slightly sturdier cake)
For the Frosting
- 1 (20-ounce) can crushed pineapple, well drained
- 1 (8-ounce) container whipped topping, thawed
- 1 (3.4-ounce) package instant vanilla pudding mix
Optional garnish:
- Fresh orange zest
- Whipped cream rosettes
How to Make Pig Pickin’ Cake
Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish.
Place the cake mix, eggs, oil, and the entire can of mandarin oranges (juice included) into a large mixing bowl. Mix until well combined. If you’d like a slightly sturdier cake, whisk the tablespoon of instant pudding into the batter.
Pour into the prepared pan.
Bake until golden and a toothpick comes out clean, about 30 to 35 minutes.
Allow the cake to cool completely.
For the topping, stir together the instant pudding mix and drained crushed pineapple.
Fold in the thawed whipped topping until smooth and fluffy.
Spread evenly over the cooled cake.
Refrigerate for several hours before serving. Overnight is even better.
Decorate with whipped cream rosettes and a light sprinkle of orange zest if desired.
Storage
Store covered in the refrigerator for up to four days.
This cake is actually better after it has chilled for several hours because the flavors have time to blend together.
Baker’s Notes
I chose to make this cake in a casserole dish instead of a layer cake because that’s exactly how I remember seeing it at church potlucks when I was growing up. Sometimes the simplest presentation is also the most nostalgic. Also, a 9×13-inch dish gives plenty of room for lots of frosting on top. And let’s be real for a minute: that whipped cream pineapple frosting is everything.
Frequently Asked Questions
It became popular as a dessert served at Southern pig pickin’s—whole-hog barbecue gatherings—where its cool, fruity flavor was the perfect finish after a hearty meal.
Absolutely. In fact, it’s even better after chilling overnight.
Not at all. The citrus flavor is light, fresh, and balanced by the pineapple and creamy topping.
You can, but stabilized whipped topping holds up much longer for potlucks and outdoor gatherings.
Yes. This dessert is best served well chilled.
Serve This With
If you’re planning a backyard cookout, this cake is the perfect ending to a meal featuring:
- Smoked Brisket
- Spatchcock Chicken
- Marinated Pork Chops
- Smoked Meatloaf
- Cast Iron Ranch Potatoes
- Southern Potato Salad
- Creamy Coleslaw
Final Thoughts
Some recipes become popular because they’re trendy.
Others stick around because they’re simply that good.
Pig Pickin’ Cake has been showing up at Southern gatherings for generations, and after one bite it’s easy to understand why. It’s light, refreshing, easy to make, and exactly the kind of dessert people remember long after the meal is over.
Whether you call it Pig Pickin’ Cake, Mandarin Orange Cake, or Sunshine Cake, I have a feeling it’ll earn a permanent place in your recipe box, too.
Thanks for Stopping By!
If you make this delicious recipe and enjoy it, please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?
Pig-Pickin' Cake
This classic Southern Pig Pickin' Cake is a light, refreshing dessert made with mandarin oranges, pineapple, and fluffy whipped topping. It's the perfect make-ahead dessert for backyard barbecues, church potlucks, family reunions, and summer gatherings.
Ingredients
- Cake
- 1 (15.25-ounce) yellow cake mix
- 4 large eggs
- ½ cup vegetable oil
- 1 (15-ounce) can mandarin oranges, undrained
- Frosting
- 1 (20-ounce) can crushed pineapple, well drained
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 (8-ounce) container whipped topping, thawed
- Optional Garnish
- Orange zest
- Whipped cream rosettes
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cake mix, eggs, oil, and the entire can of mandarin oranges with the juice. Mix until well blended. (I like to lightly crush the oranges as they mix.)
- Pour the batter into the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely.
- In a medium bowl, combine the well-drained crushed pineapple with the dry pudding mix. Stir until blended.
- Fold in the thawed whipped topping until smooth and fluffy.
- Spread the frosting evenly over the cooled cake.
- Garnish with whipped cream rosettes and a light sprinkle of orange zest, if desired.
- Refrigerate at least 4 hours, preferably overnight, before serving.
Notes
Storage
Cover and refrigerate for up to 4 days.
Freezing
The unfrosted cake freezes well for up to 2 months. Thaw completely before adding the frosting.