The Classic Pig Pickin’ Cak

A Southern favorite also known as Sunshine Cake

Ingredients

For the Cake

1 box yellow cake mix

4 large eggs

1 can (11 oz / 312 g) mandarin oranges, undrained

½ cup vegetable oil

For the Frosting

1 package (3.4 oz / 96 g) instant vanilla pudding mix

1 can (20 oz / 567 g) crushed pineapple, undrained

1 container (8 oz / 225 g) whipped topping (Cool Whip), thawed

Optional Garnish

Mandarin orange slices

Maraschino cherries

Toasted coconut or chopped pecans

 

Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking pan.

3. In a large bowl, combine the cake mix, eggs, vegetable oil, and the entire can of mandarin oranges (with juice).

4. Beat with a mixer on medium speed for 2–3 minutes, gently breaking up the oranges.

5. Pour batter into the prepared pan.

6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool completely.

2. Make the Frosting

1. In a bowl, whisk together the dry pudding mix and crushed pineapple (with juice) until thickened.

2. Gently fold in the whipped topping until smooth and fluffy.

3. Frost the Cake

Spread the frosting evenly over the cooled cake.

Refrigerate for at least 1–2 hours before serving for best flavor.

Tips & Recommendations

Serve chilled — this cake tastes even better cold.

You can add extra mandarin oranges on top for decoration.

For a Southern twist, sprinkle toasted coconut or pecans on top.

Store covered in the refrigerator for up to 4 days.

Why It’s Called Pig Pickin’ Cake

This cake became popular at Southern pig roasts (“pig pickins”) because it’s light, refreshing, and perfect after a heavy barbecue meal.