This mandarin orange cake (aka Southern Pig Pickin' Cake) is super moist and delightful. It's perfect for any occasion, from a picnic to a dinner party, you cannot go wrong. Light, fluffy, and full of that tropical taste everyone is sure to love, you will love this cake.
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Southern Pig Pickin Cake
When you are making a cake you want a decadent, fluffy texture and a whole lot of flavor. This mandarin orange cake meets all the criteria.
Fill your face (and your friends and family's) with a delicious citrus cake that has a sweet, bright flavor that will leave you wanting more. Make it for your next party or even "just because".
❤️ Why I Love This Recipe
- Simple. All you have to do is mix, bake and pour that deliciously sweet frosting over, then chill.
- Delicious. Not only is this cake sweet and citrusy, it is also perfectly soft and light. It is a wonderful dessert for any occasion.
- Only 7 Ingredients. With only 7 ingredients, you get a scrumptious cake AND a sweet, tropical frosting.
🥘 Ingredients
These ingredients are easy to find and use, this cake is super quick to put together.
- 1 box Yellow Cake Mix - Any brand of yellow cake mix will work, you do not have to follow any of the instructions on the box.
- 4 Large Eggs - In order to achieve the best results in this recipe, you want the eggs to be at room temperature. If you need an eggless recipe, we have plenty of egg substitutes!
- 1 cup Oil - While you can use any oil, I recommend coconut oil for an enhanced flavor throughout this cake.
- 11 ounces Mandarin Orange Slices - We use canned fruit for this recipe, and you do not want to drain them! You can even use a larger can if you would like to top the cake with garnish slices.
- 8 ounces Cool Whip - Leave the Cool Whip out to come to room temperature for 15-20 minutes once the cake is cooled.
- 20 ounces Crushed Pineapple - If you do not have crushed pineapple, you can toss your canned pineapple tidbits or slices into the blender and pulse till crushed, if that is all you have.
- 3.5 ounces Jello Instant Vanilla Pudding Mix - You can use any brand of instant vanilla pudding if you do not have the Jello brand available.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Mandarin Orange Cake
Extremely easy, this recipe only has 4 easy steps: mix, bake, frost, and chill. You don't do any actual frosting, you just pour that perfectly thick glaze over the cake.
- Mix. Preheat your oven to 350°F (175°C). Coat a 9x13 baking dish with oil/butter and flour or use baking spray. Mix cake ingredients (1 box yellow cake mix, 4 large eggs, 1 cup oil, and 11 ounces of mandarin orange slices) until smooth and transfer into your baking dish.
- Bake. Place your baking dish on the middle rack of the oven and bake for 30-35 minutes, until an inserted toothpick comes out clean. Allow the cake to cool fully before topping.
Frost, Chill & Serve
- Frost. Mix the frosting ingredients (8 ounces of Cool Whip, 20 ounces crushed pineapple, and 3.5 ounces of instant vanilla pudding mix) until well combined, then pour over the cake. The topping will be a little wet, with a slightly runny consistency. Garnish with extra mandarin oranges, if desired.
- Chill. Place your mandarin cake flat in a refrigerator to chill and set for at least 20 minutes before serving.
💭 Angela's Pro Tips & Recipe Notes
- Boosting Citrus Flavor: To intensify the citrus zest in your cake, consider adding ½ teaspoon of lemon extract to the batter. This little tweak will elevate the tangy notes, complementing the mandarin oranges beautifully.
- Room Temperature Eggs: For a smoother batter, ensure your eggs are at room temperature. If you're short on time, submerge the eggs in lukewarm water for 5-10 minutes as a quick workaround.
- The Role of Coconut Oil: Don't omit the coconut oil; it's crucial for infusing the cake with a rich, aromatic flavor. To enhance the coconut theme, lightly toast some flaked coconut and scatter it over the frosting for a delightful crunch and visual appeal.
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🥡 Storing
To store, cover lightly with foil or saran wrap and place in the fridge. The cake will last for 4 days in the refrigerator.
If you want to freeze the cake, put it in an airtight container tightly covered with saran wrap and place the cake in the freezer for up to 6 months! Thaw in the fridge.
🍰 More Desserts You'll Love
- Cherry Blueberry Dump Cake
- Blueberry Tart
- Chocolate Revel Bars
- Bisquick Coffee Cake
- Preacher Cake With Cream Cheese Frosting
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📖 Recipe Card
Mandarin Orange Cake
Ingredients
Mandarin Orange Cake
- 1 box yellow cake mix (1 18.25-ounce box)
- 4 large eggs (at room temperature)
- 1 cup oil (I recommend coconut oil for an enhanced flavor)
- 11 oz mandarin orange slices (canned, do not drain - use a larger can if you would like to top with garnish slices)
Frosting
- 8 oz Cool Whip (set out to room temperature for 15-20 minutes)
- 20 oz crushed pineapple (canned, do not drain)
- 3.5 oz Jell-O instant vanilla pudding mix
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Begin by preheating your oven to 350°F (175°C). Coat a 9x13 baking dish with oil and flour or non-stick baking spray. In a large mixing bowl, combine 1 box yellow cake mix, 4 large eggs, 1 cup oil, and 11 oz mandarin orange slices. Beat until the batter becomes smooth.
- Pour the batter into your prepared baking dish. Bake the cake on the center rack for 30-35 minutes, or until you can insert a toothpick into the center and it comes out clean. Allow the cake to cool completely before adding frosting.
- Add all frosting ingredients (room temperature 8 oz Cool Whip, 20 oz crushed pineapple, and 3.5 oz Jell-O instant vanilla pudding mix) to a medium mixing bowl and mix until thoroughly combined.
- Pour the frosting mixture over the cooled cake and place it covered in the fridge to chill and set before serving.
Notes
- It is normal for the topping to be a slightly wet, runny consistency prior to refrigerating.
- In a pinch, you can place eggs in lukewarm water for 5-10 minutes to bring them to room temperature quickly.
- Don't skip the coconut oil! It adds a TON of flavor. For even more coconut goodness, toast some flaked coconut to sprinkle over the frosting before serving.
- Store covered in the refrigerator for up to 4 days.
Vickie says
I’ve made this cake several times and it’s always a hit wherever I take it. I’m making it to take to a family Thanksgiving dinner this time. I’m sure they will love it.
LandofLincoln says
Made this in my younger days - 40+ years ago. I’ve become much healthier in these senior years God has blessed us with. That said, no boxed mix, used the yellow scratch mix. I made the frosting with a scratch butter cream adding pineapple and self-made powdered raw organic unbleached sugar. Delicious!
Ms KME says
Absolutely loved it! If your looking to make something cool and refreshing and not another every day yellow cake this is a MUST TRY!
Deb Stone says
Easy to make and light & fresh. Great summer dessert!
Charlotte says
A very good Southern cake recipe reminds me of growing up my Momma would make this at Easter time!