Classic Pig Pickin' Cake: The Ultimate Southern Citrus Dream

 🍍🍊 This vintage Southern layer cake is a citrus lover's paradise! Fluffy mandarin orange-infused cake layered with pineapple-laced whipped frosting—it’s unbelievably moist, refreshing, and disappears faster than pie at a potluck!

✨ Why You’ll Love This Recipe

✔ No mixer needed – Just whisk and bake!

✔ Bright, tropical flavors – Mandarin oranges + pineapple = pure sunshine

✔ Light yet indulgent – Whipped frosting feels decadent but isn’t overly sweet

✔ Potluck superstar – Always the first dessert to vanish

📝 Ingredients

For the Cake

1 box (15.25 oz) yellow cake mix

1 (11 oz) can mandarin oranges, undrained

4 large eggs

½ cup vegetable oil

1 tsp vanilla extract

For the Frosting

1 (20 oz) can crushed pineapple, well drained

1 (3.4 oz) box instant vanilla pudding mix

1 (8 oz) container whipped topping (like Cool Whip), thawed

½ cup shredded coconut (optional)

👩‍🍳 Step-by-Step Instructions

1. Make the Cake

Preheat oven to 350°F (175°C). Grease two 9-inch round pans.

In a large bowl, whisk cake mix, mandarin oranges (with juice), eggs, oil, and vanilla until smooth.

Divide batter between pans. Bake 25-30 mins until a toothpick comes out clean.

Cool 10 mins in pans, then transfer to a wire rack.

2. Whip Up the Frosting

In a bowl, mix drained pineapple and pudding powder.

Fold in whipped topping and coconut (if using).

3. Assemble & Chill

Place one cake layer on a plate. Spread with half the frosting.

Top with the second layer and remaining frosting.

Refrigerate at least 2 hours (overnight is best!).

💡 Pro Tips

✅ Don’t overmix batter – Keeps the cake tender

✅ Press pineapple in a sieve – Remove every drop of juice for stable frosting

✅ Toast the coconut – Adds nutty depth

✅ Make ahead – Flavors meld beautifully after 24 hours