Creamy Mandarin Orange Cake

Orange Cake


Akaradech Pramoonsin/Getty Images

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
388 Calories
21g Fat
49g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 388
% Daily Value*
Total Fat 21g 27%
Saturated Fat 13g 64%
Cholesterol 103mg 34%
Sodium 253mg 11%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 3%
Total Sugars 42g
Protein 4g
Vitamin C 7mg 34%
Calcium 80mg 6%
Iron 1mg 5%
Potassium 111mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Known in the South as Pig Pickin' cake, this wonderful treat is a decadent but refreshing summer dessert. Originally served during BBQs where whole roasted pigs were served and people "picked" the pig's meat with their hands, the cake came to be a staple in most gatherings where a whole pig was the main dish, thus the name. Conveniently made with cake and pudding mix, the cake generally has supremed citrus pieces, whipped cream, and crushed canned pineapples. Although the recipes vary from cook to cook, pineapple and cream are a must.

Our version of this wonderful cake makes the cake batter from scratch but uses pudding mix. Pig on your menu or not, don't miss out on trying this luxurious creamy mandarin orange cake.


For the Frosting:

  • 2 cups whipping cream

  • 1/2 cup sugar

  • 1 (3.4-ounce) box instant vanilla pudding

  • 1 (8-ounce) can crushed pineapple, undrained

For the Cake:

  • 2 1/2 cups all-purpose flour

  • 2 1/4 teaspoons baking powder

  • 3/4 cup butter, room temperature

  • 2 cups sugar

  • 4 large eggs

  • 1 (11-ounce) can mandarin oranges, undrained

  • Mandarin orange sections, optional

  • Mint leaves, garnish

Steps to Make It

Make the Frosting

  1. Using a stand or hand mixer, whip the cream, sugar, and pudding mix until stiff peaks form.

  2. With the help of a plastic spatula, hand stir-in the pineapple and its juice. Cover with plastic wrap and reserve.

Make the Cake

  1. Preheat the oven to 350 F.

  2. Grease and flour two 8-inch round cake pans.

  3. In a small-sized bowl, whisk the flour and baking powder. Set it aside.

  4. In a medium-sized bowl, cream the butter with 2 cups of sugar until smooth using a hand or stand mixer.

  5. Once the butter and sugar have the desired texture, add the eggs, one at a time, until all is well combined.

  6. Add the can of mandarin oranges and beat it into the batter, slightly crushing up the oranges.

  7. Slowly add the flour and baking powder mixture to the wet ingredients and whisk until well mixed.

  8. Divide the batter equally in the 2 prepared pans.

  9. Bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

  10. Remove from the oven and cool in the pans for 2 minutes. Then take the cakes out of the pans and leave to cool completely on a wire rack.

Assemble the Cake

  1. Once the cakes are completely cool, remove any excess cake from the top to make sure you have to flat cakes to work with and make the stacking easier. Use a serrated knife to help you achieve a smoother surface.

  2. Place one cake on a serving plate. Use 1/3 of the frosting to ice it.

  3. Place the second cake on top, and ice it with one half of the remaining frosting.

  4. Evenly ice the sides of the cake with what's left of the frosting.

  5. If using the supremed mandarin oranges, decorate the top of the cake with the pieces and garnish with mint leaves to add a pop of color. Refrigerate your cake for at least one hour prior to serving.

  6. Use a serrated knife to cut your cake slices and enjoy!