Mandarin Orange Cake with Pineapple Coconut Frosting—often called Pig Pickin’ Cake—is a light, moist, and refreshing dessert that’s been a Southern favorite for decades. Made with mandarin oranges and topped with a fluffy pineapple-coconut frosting, this cake is sweet, fruity, and perfect for warm-weather gatherings.
It’s simple to make, incredibly moist, and always a crowd-pleaser.
Yield and Timing
Serves 12–15 peoplePrep time: 15 minutesBake time: 25–30 minutesChill time: 1–2 hours
Ingredients
For the Cake
1 box yellow cake mix
1 (11 oz) can mandarin oranges, undrained
4 large eggs
½ cup vegetable oil
For the Frosting
1 (20 oz) can crushed pineapple, undrained
1 (3.4 oz) package instant vanilla pudding mix
1 (8 oz) container whipped topping
½ cup shredded coconut
Preparation
Bake the Cake
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine cake mix, mandarin oranges (with juice), eggs, and oil.
Beat until smooth, breaking up the orange segments slightly.
Pour batter into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
Prepare the Frosting
In a bowl, mix crushed pineapple (with juice) and pudding mix until thickened.
Fold in whipped topping and shredded coconut until light and fluffy.
Assemble
Spread the frosting evenly over the cooled cake.
Refrigerate for 1–2 hours before serving.
Serving Suggestions
Serve chilled with:
Extra mandarin oranges
Toasted coconut
Fresh berries
Storage
Store covered in the refrigerator for up to 4 days.
Why This Cake Is So Popular
This cake is loved for its light, airy texture and tropical flavor. The mandarin oranges keep the cake moist, while the pineapple coconut frosting adds a refreshing sweetness.
Mandarin Orange Cake with Pineapple Coconut Frosting is easy, nostalgic, and perfect for sharing.
