Pig Pickin’ Cake | Sunshine‑Sweet Sheet Cake in 1 Pan

Have you ever tasted a cake so sunny it feels like a picnic on your plate?
What if that taste of summer called “Pig Pickin’ Cake” could pop out of your oven with only one bowl and one pan?
Let’s bake the happiest dessert in the South—no barbecue required!

Overview

Pig Pickin’ Cake pairs fluffy mandarin‑orange sponge with a creamy pineapple‑pudding topping.
Total time: 45 minutes (15 active, 30 bake).
Difficulty: Easy—perfect for beginner bakers, church potlucks, or weeknight treats.

Essential Ingredients

• Yellow cake mix
  Fool‑proof base that guarantees lift and buttery flavor.
• Mandarin oranges + juice
  Fruit chunks add mini bursts of zest, while the reserved juice makes the crumb extra moist.
• Unsalted butter
  Replaces oil for rich bakery taste and tender texture.
• Eggs
  Provide structure so the cake cuts clean squares.
• Vanilla extract
  Deepens sweetness and rounds citrus notes.
• Crushed pineapple + juice
  Delivers tropical tang in a light, no‑cook frosting.
• Vanilla instant pudding
  Thickens topping fast—no stovetop required.
• Cool Whip
  Keeps frosting airy and stable even on warm days.
• Powdered sugar
  Adds gentle sweetness and glossy finish.

Swaps & Substitutions

• Use white cake mix for a paler crumb.
• Swap melted coconut oil for butter to keep it dairy‑free (frosting still contains dairy).
• Replace Cool Whip with stiff whipped cream if serving the same day.

Step‑by‑Step Instructions

1. Heat & Prep
   Preheat oven to 350 °F / 177 °C.
   Spray a 9 × 13‑inch baking dish with non‑stick spray.
2. Mix Wet Base
   Drain mandarin oranges; reserve ½ cup juice.
   In a large bowl beat softened butter, reserved juice, eggs, and vanilla for 1 minute until creamy.
3. Add Cake Mix
   Pour dry cake mix into the bowl.
   Beat 2 minutes on medium—scrape sides halfway.
   Batter should look pale and fluffy.
4. Fold Fruit
   Gently stir in drained mandarin segments, leaving some pieces chunky for texture.
   Pro tip: Dust oranges in 1 tablespoon cake mix first; this prevents sinking.
5. Bake
   Spread batter into prepared pan.
   Bake 25–30 minutes until a toothpick comes out clean and the top springs back to a light touch.
   Cool completely on a rack—warm cake melts frosting.
6. Whip Frosting
   Drain crushed pineapple; reserve ¾ cup juice.
   In a bowl whisk juice with dry pudding mix until thick, about 1 minute.
   Stir in powdered sugar.
   Fold in Cool Whip with a rubber spatula until no streaks remain.
7. Finish Frosting
   Fold drained pineapple gently into the creamy base.
   If frosting feels loose, add 2–3 more spoonfuls Cool Whip for body.
8. Frost & Chill
   Spread topping edge‑to‑edge over cooled cake.
   Refrigerate 2–3 hours so flavors meld and frosting firms.
9. Serve
   Slice cake into 12 squares inside the pan.
   Garnish each slice with extra mandarin segments for a sunny pop.

Assembly & Presentation

• Picnic‑Ready Tray
  Frost right in the baking dish and cover with a lid—no need to transfer.
• Party Squares
  Cut chilled cake into bite‑size bars, place in cupcake liners, and add a pineapple tidbit on top.
• Layer‑Cake Twist
  Split cooled sheet into two slabs, stack with extra frosting between layers, finish with coconut flakes.

(Suggested hero image alt text: “Bright square of Pig Pickin’ Cake showing mandarin specks and pineapple frosting.”)

Storage & Make‑Ahead Tips

• Fridge: Keep covered up to 5 days; citrus keeps crumb moist.
• Freezer (unfrosted): Wrap cake tightly; freeze 2 months. Thaw overnight, then frost fresh.
• Make‑ahead frosting: Mix 24 hours early; store sealed and stir before spreading.
• Travel tip: Freeze frosted cake uncovered 30 minutes for a firm top, then cover for transport.

Recipe Variations

1. Coconut Sunset Cake
   Swap Cool Whip for coconut whipped topping; fold in toasted coconut flakes.
2. Lemon‑Poppy Pig Pickin’
   Use lemon pudding instead of vanilla; sprinkle 1 Tablespoon poppy seeds into batter.
3. Cherry‑Pineapple Delight
   Add ½ cup chopped maraschino cherries to frosting for red jewels and extra sweetness.
4. Gluten‑Free Sunshine
   Use certified GF yellow cake mix; all other ingredients are naturally gluten‑free.

Conclusion

Pig Pickin’ Cake proves that boxed mix tricks can taste like backyard‑party magic.
Juicy oranges, fluffy pudding frosting, and bright pineapple make every bite a burst of sunshine.
Bake it once, then share your creative twists in the comments—let’s spread the citrus joy!

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FAQs

Why is it called Pig Pickin’ Cake?
In the American South, whole‑hog “pig pickin’” barbecues end with a light fruit‑topped cake like this to balance smoky meats.

Can I use fresh oranges instead of canned?
Yes—segment two seedless oranges and use ½ cup fresh juice, adding 2 Tablespoons sugar to match sweetness.

My frosting is too runny—help!
Chill mixture 10 minutes, then fold in more Cool Whip one spoonful at a time until thick.

Is pudding mix cooked or instant?
Use instant vanilla pudding so topping thickens without heat.

Can I halve the recipe?
Bake in an 8‑inch square pan; reduce bake time to 22–24 minutes.