Gluten-Free Mandarin Orange Pig Pickin' Cake

Prep: 15 minCook: 25 minmediumAmerican
Mandarin Orange Pig Pickin' Cake with Pineapple Pudding Frosting

A beloved Southern dessert featuring moist yellow cake layers infused with mandarin oranges and topped with a light, fluffy frosting made from instant vanilla pudding, crushed pineapple, and whipped topping. This make-ahead cake is perfect for potlucks, church gatherings, and summer celebrations. The combination of citrus fruits creates a refreshing, crowd-pleasing dessert that's surprisingly easy to make using convenient boxed cake mix and instant pudding.

VegetarianGluten-FreeNut-Free

Ingredients

  • 1 box butter style yellow cake mix
  • ⅓ cup vegetable or canola oil
  • 3 large eggs
  • 1 11 or 15 ounce can mandarin oranges, undrained
  • 1 4-1/2 serving size package instant vanilla pudding
  • 1 20 ounce can crushed pineapple, undrained
  • 1 16 ounce carton whipped topping
    heavy cream1 cup cream for 16 oz containertextureadds dairy

    Whip to peaks, sweeter result

    Full guide →
  • 1 sprig fresh mint, for garnish(optional)

Instructions

  1. 1

    Preheat oven to 350 degrees F and prepare three 8 or 9 inch cake pans with butter and flour or parchment paper

  2. 2

    Mix cake mix, oil and eggs on low speed until blended

  3. 3

    Reserve a few orange segments for garnish, then add remaining oranges with juice and blend on low

  4. 4

    Mix on medium speed for about 2 minutes

  5. 5

    Divide batter evenly into prepared pans and bake for 20 to 25 minutes until toothpick comes out clean

  6. 6

    Cool in pans for 15 minutes, then turn out onto cake rack to cool completely

  7. 7

    Blend instant pudding and crushed pineapple, then set aside for 5 minutes

  8. 8

    Gently fold in whipped topping

  9. 9

    Spread frosting between layers and over sides and top of cake

  10. 10

    Garnish with mint sprig and reserved orange segments if desired

  11. 11

    Cover and refrigerate overnight before serving

Tips

Tip 1

Reserve some mandarin orange segments before mixing for an attractive garnish on top of the finished cake.

Tip 2

Allow the pudding and pineapple mixture to set for 5 minutes before folding in whipped topping for better texture.

Tip 3

Refrigerate the assembled cake overnight to allow flavors to meld and frosting to set properly.

Good to Know

Storage

Refrigerate covered for up to 3 days

Make Ahead

Assemble completely and refrigerate overnight before serving

Serve With

Serve chilled, cut with sharp knife for clean slices

Common Mistakes

Watch

Don't overmix the batter to avoid tough cake

Watch

Cool cake completely before frosting to prevent melting

Substitutions

vegetable oil→
melted butter1:1flavoradds dairy

Use same amount for richer flavor

Full guide →
whipped topping→
heavy cream1 cup cream for 16 oz containertextureadds dairy

Whip to peaks, sweeter result

Full guide →
instant pudding→
homemade vanilla puddingequal amountflavor

Cook and cool completely first

Find more substitutions →

FAQ

Can I use fresh fruit instead of canned?

Yes, but drain fresh oranges well and use 1 cup fresh pineapple with 2 tablespoons juice for proper moisture.

How long will this cake keep in the refrigerator?

Store covered in the refrigerator for up to 3 days for best quality and food safety.

Can I freeze this cake?

The whipped topping may separate when thawed, so it's best enjoyed fresh from the refrigerator.