If you’re searching for a dessert that’s bursting with bright, sunny flavors and a moist, tender crumb, the Pineapple Orange Cake (Pig Pickin’ Cake) Recipe is an absolute must-try. This cake is a delightful celebration of fruitiness, combining zesty mandarin oranges and juicy pineapple into a light, fluffy cake topped with creamy vanilla pudding and whipped topping. It’s perfect for summer gatherings, potlucks, or any time you want a slice of pure joy on a plate. Trust me, once you make this cake, it’ll quickly become a beloved favorite!
Ingredients You’ll Need
The beauty of this Pineapple Orange Cake (Pig Pickin’ Cake) Recipe is that it relies on straightforward, easy-to-find ingredients that come together to create a spectacular flavor profile. Each element plays a unique role, from the tenderizing applesauce to the refreshing fruity bursts, making the cake both light and indulgent.
- 1 box yellow cake mix: The foundation that gives the cake its soft, fluffy texture and classic flavor.
- 11 ounces mandarin oranges (1 can, undrained): Provides a natural citrus sweetness and moisture directly into the batter.
- 4 egg whites: Adds protein for structure while keeping the cake light and airy.
- ½ cup unsweetened applesauce: A healthy substitute for oil, it keeps the cake moist without extra fat.
- 20 ounces crushed pineapple (1 can, undrained): Adds tropical sweetness and juicy texture that complement the oranges beautifully.
- 3.5 ounces instant vanilla pudding mix (1 package): This thickens and sweetens the topping with a creamy finish; sugar-free options work great here.
- 8 ounces reduced fat whipped topping (1 carton): Lightens the pudding layer, creating that irresistible fluffiness on top.
- Sliced oranges or mandarin orange segments (for garnish): Adds a pretty and fresh citrus accent to finish the cake with style.
How to Make Pineapple Orange Cake (Pig Pickin’ Cake) Recipe
Step 1: Mix and Bake the Cake Base
Start by combining the yellow cake mix, undrained mandarin oranges, egg whites, and applesauce in a large bowl. Beat on low speed for about two minutes until everything is blended smoothly. This mixture might seem unusual, but it creates a moist and flavorful cake with natural fruit sweetness baked right in. Pour the batter into a greased 13 x 9-inch baking dish for even thickness.
Step 2: Bake to Golden Perfection
Bake your cake at 350 degrees Fahrenheit for 25 to 30 minutes until a toothpick inserted into the center comes out clean. While it bakes, your kitchen will be filled with a lovely citrus aroma that hints at the deliciousness to come. Once done, set the cake on a wire rack to cool completely before adding the luscious topping.
Step 3: Prepare and Spread the Creamy Topping
In a separate bowl, mix the undrained crushed pineapple with the vanilla pudding mix until combined. Then gently fold in the whipped topping, being careful not to overmix as you want to keep that light, airy texture. Spread this pineapple-pudding mixture evenly over the cooled cake. Then refrigerate for at least one hour to let the topping set and flavors meld together perfectly.
How to Serve Pineapple Orange Cake (Pig Pickin’ Cake) Recipe
Garnishes
Adding sliced oranges or mandarin segments on top not only brightens the cake’s appearance but adds a refreshing pop of citrus with each bite. You can also sprinkle a little toasted coconut or finely chopped nuts for an extra textural surprise. A sprig of fresh mint can add a lovely aroma and color contrast.
Side Dishes
This cake shines best when served alongside light and summery options, such as fresh fruit salad or a scoop of vanilla bean ice cream. It’s also a fantastic palate cleanser after a heavy, savory meal. Consider pairing it with iced tea or sparkling water infused with lemon and mint for a complete refreshing experience.
Creative Ways to Present
Turn your Pineapple Orange Cake (Pig Pickin’ Cake) Recipe into a showstopper by serving it in individual clear glasses as parfaits layered with extra fruit or whipped cream. You can also cut it into small squares for a potluck-friendly finger dessert. For a festive touch, drizzle some orange glaze or honey over each slice just before serving.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored covered in the refrigerator to keep the topping fresh and the cake moist. Use an airtight container or wrap it tightly with plastic wrap. This cake holds up well for up to four days, so you can enjoy it over several occasions without worry.
Freezing
If you want to save the Pineapple Orange Cake (Pig Pickin’ Cake) Recipe for later, freeze it before adding the pudding topping. Wrap the cooled cake tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge, then prepare and spread the fresh topping before serving.
Reheating
This cake is best served chilled, but if you prefer it a bit warmer, let the refrigerated slice sit at room temperature for 15 to 20 minutes. Avoid microwaving, as the topping can separate and lose its fluffy texture.
FAQs
Can I use fresh fruit instead of canned?
While fresh fruit is always wonderful, canned mandarin oranges and crushed pineapple add moisture and sweetness that help keep the cake tender. If you use fresh, make sure to drain excess juice to avoid a soggy batter.
Is this cake very sweet?
The Pineapple Orange Cake (Pig Pickin’ Cake) Recipe balances sweetness with bright citrus notes, so it’s sweet but never overwhelming. Using reduced-fat whipped topping and applesauce ensures it’s lighter than many traditional cakes.
Can I use a different cake mix?
Yellow cake mix works best for this recipe’s flavor and texture, but feel free to experiment with white or even spice cake mixes for a different twist. Keep in mind the overall flavor profile may change.
How long does the pudding topping need to set?
Refrigerating the cake for at least one hour before serving allows the pudding topping to firm up nicely, making it easier to slice and enhancing the taste.
Is this recipe suitable for a large gathering?
Absolutely! This 12-serving cake is perfect for family get-togethers, barbecues, or any party. It’s so crowd-pleasing that you might want to make two!
Final Thoughts
I hope you’re as excited as I am to try this sunny Pineapple Orange Cake (Pig Pickin’ Cake) Recipe. It’s the kind of dessert that feels like a warm hug from the inside out, effortlessly combining simple ingredients into something truly special. Give it a go — your friends and family will thank you for bringing this slice of cheerful sweetness to the table!
Print
Pineapple Orange Cake (Pig Pickin’ Cake) Recipe
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Low Fat
Description
This Pineapple Orange Cake, also known as Pig Pickin’ Cake, is a delightful, fruity dessert perfect for gatherings. Combining the sweetness of mandarin oranges and crushed pineapple with a light yellow cake base, it’s topped with a creamy vanilla pudding and whipped topping mixture, then garnished with fresh orange slices for a refreshing finish.
Ingredients
Cake Base
- 1 box yellow cake mix
- 11 ounces mandarin oranges (1 can, undrained)
- 4 egg whites
- ½ cup unsweetened applesauce
Topping
- 20 ounces crushed pineapple (1 can, undrained)
- 3.5 ounces instant vanilla pudding mix (1 package, sugar-free optional)
- 8 ounces reduced fat whipped topping (1 carton, e.g., Cool Whip)
- Sliced oranges or mandarin orange segments (for garnish)
Instructions
- Prepare Cake Batter: In a large bowl, beat the yellow cake mix, undrained mandarin oranges, egg whites, and unsweetened applesauce on low speed for 2 minutes until fully combined.
- Bake the Cake: Pour the batter into a 13-inch by 9-inch baking dish that has been coated with cooking spray. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted near the center comes out clean. Allow the cake to cool completely on a wire rack.
- Make the Topping: In a separate bowl, combine the undrained crushed pineapple with the instant vanilla pudding mix. Gently fold in the reduced fat whipped topping until just blended to create a creamy topping.
- Assemble the Cake: Spread the pineapple-pudding mixture evenly over the cooled cake. Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the topping to set.
- Garnish and Serve: Before serving, garnish the cake with sliced oranges or mandarin orange segments for an attractive presentation and extra citrus flavor.
Notes
- You can substitute sugar-free instant pudding mix to reduce sugar content.
- Using egg whites and applesauce instead of whole eggs and oil lowers fat and calories.
- Ensure the cake is fully cooled before adding the topping to prevent it from melting.
- Refrigerate for at least 1 hour but it can also be kept overnight for better flavor development.
- This cake is best served chilled on a warm day or as a light dessert option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
