Southern Mandarin Orange Cake

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 01/2/23
Southern Mandarin Orange Cake Slices on plates with forks

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 25 mins
Cool Time: 30 mins
Total: 65 mins
Servings: 12 servings
Nutrition Facts (per serving)
383 Calories
18g Fat
53g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 383
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 33%
Cholesterol 62mg 21%
Sodium 459mg 20%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 3%
Total Sugars 36g
Protein 4g
Vitamin C 11mg 53%
Calcium 107mg 8%
Iron 1mg 7%
Potassium 105mg 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.)

Pig pickin' cake​ (also known as mandarin orange cake) is a funny name for a truly delicious dessert. This Southern classic features an orange cake and a light, refreshing pineapple frosting. The cake gets its unique name from "pig pickin's," a Southern barbecue tradition. During these gatherings, a whole pig is roasted and is the centerpiece of a large communal feast. In addition to the roasted pig, many side dishes are served, and the meal often ends with this iconic mandarin orange cake with pineapple frosting. Although the recipe has spread far beyond the South and is now served at any occasion and not just a pig pickin', the colorful name has remained. It's also sometimes known as a Florida sunshine cake.

​If you are not a fan of cakes made with boxed cake mix, you can make a homemade version of this dessert with your favorite yellow cake recipe—just add mandarin oranges before baking, and don't forget the iconic pineapple-whipped cream frosting.

This cake is better after cooling in the fridge for an hour or two and will keep for up to a week. Make it the ahead (even a day or two) and cover with plastic wrap.

Ingredients

  • 1 (18-ounce) box yellow cake mix

  • 1 (11-ounce) can mandarin oranges, with juice

  • 4 large eggs

  • 1/2 cup vegetable oil

  • 9 ounces frozen whipped topping, thawed

  • 1 (8-ounce) can crushed pineapple, with juice

  • 1 (3.4-ounce) box instant vanilla pudding

Steps to Make It

  1. Gather the ingredients.

    Southern Mandarin Orange Cake ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 350 F. Grease and flour 3 (9-inch) cake pans.

    Grease and flour three 9-inch cake pans

    The Spruce / Cara Cormack

  3. In a mixing bowl, combine the cake mix, mandarin oranges, mandarin orange juice, eggs, and oil. Beat the mixture for 2 minutes with an electric mixer.

    combine the cake mix, mandarin oranges, mandarin orange juice, eggs, and oil

    The Spruce / Cara Cormack

  4. Pour an even amount of the batter into each of the prepared pans and bake for 20 to 25 minutes, or until the cake tester comes out clean.

    Pour an even amount of the batter into each of the prepared pans

    The Spruce / Cara Cormack

  5. Cool the cakes in the pans for 5 minutes before carefully turning out the cakes. Finish cooling them on wire racks.

    cakes cooling on wire racks

    The Spruce / Cara Cormack

  6. In a mixing bowl, combine the whipped topping, pineapple, pineapple juice, and dry vanilla pudding mix. Mix well.

    In a mixing bowl, combine the whipped topping, pineapple, pineapple juice, and dry vanilla pudding mix

    The Spruce / Cara Cormack

  7. Frost the top of the bottom layer with 1/4 of frosting.

    Bottom of mandarin orange cake frosted with a layer of frosting

    The Spruce / Cara Cormack

  8. Add the next layer and frost the top with 1/4 of frosting. Add the top cake layer and frost the top and the sides with the remaining frosting.

    Southern Mandarin Orange Cake

    The Spruce / Cara Cormack

Tip

Keep the cake in the refrigerator until ready to serve. The frosting is delicate and will soften and melt if left out of the fridge. The cake can be kept in the fridge, covered, for up to a week.