Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and begins with a cake mix and mandarin oranges, then topped with a frosting made with crushed pineapple and vanilla pudding. Also known as Pig Pickin’ cake, this simple cake recipe is absolutely amazing!
Mandarin Orange Cake is so easy to make and the “frosting” is much lighter than traditional frosting which I love. I don’t really like traditional cake frosting, but the pineapple topping for this cake recipe is completely different. The frosting is so light that you could just eat it by the spoonful – it is just so delicious! I also love that this cake starts with a boxed cake mix and only requires a handful of simple ingredients – definitely my favorite kind of recipe!
Not sure why this cake is sometimes referred to as pig pickin’ cake – I think it’s a southern thing?! I’ve been making and eating this cake since I was young and never heard that until I posted the recipe here a few years back and all of the comments started coming in! Apparently this is a popular recipe and is often referred to as pig pickin’ cake! I really don’t understand that name, but regardless of what you call it, this cake is amazing. And has nothing to do with pigs!
Mandarin Orange Cake has been one of my absolute favorite desserts for years and I’m not even a huge fan of cake, so that’s saying something. There is just something about a light, fruity flavor in cake that makes it the perfect dessert. Even if you don’t consider yourself a cake person, you need to try this one. It is so moist and full of flavor and you eat it chilled which makes it seem like a much fancier dessert than just plain ol’ cake! With the combination of the refreshing and light flavors of this Mandarin Orange Cake and the frosting – I promise this cake will be a big hit at your next party!
Ingredients in Mandarin Orange Cake
To make Mandarin Orange Cake, you will need:
-a yellow cake mix
-1/2 cup oil (You can use regular vegetable oil, but the last couple of times I have made this cake, I have used coconut oil and it’s perfect for this cake. You really can’t taste much of the coconut flavor – I was kind of hoping that the flavor would be a little stronger because it would pair so well with the oranges and pineapple! But the consistency is still the same and I like to feel like it makes the cake just a little bit healthier too!
-4 eggs
-11 oz can mandarin oranges (with the juice!)
To make the pineapple topping for the Mandarin Orange Cake, you will need:
-an 8 ounce container of Cool Whip
-1 small can crushed pineapple (8 oz) – don’t drain the juice!
-1 small package of vanilla instant pudding
How to make Mandarin Orange Cake:
To make the cake, mix all ingredients together pour into a greased pan. If you are using a 9X13 pan, the cake will bake at 350 for 35 minutes. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.
Once the cake is cooled, make the pineapple frosting. Mix the pineapple and pudding together in a medium mixing bowl. Let the mixture set for a few minutes until slightly thickened and then fold in the Cool Whip.
Spread the pineapple topping on the cake and keep refrigerated until ready to serve.
Keep any leftovers refrigerated also. I think that’s part of why this is my favorite summer cake – it’s served cold!
Tips for making a cake in a Bundt pan (and getting the Bundt cake out of the pan too!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!
–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
-Let the cake cool before trying to get it out! If you try to get the cake out immediately after pulling it out of the oven, it will probably fall apart. You don’t want to let it cool completely either, but letting the cake rest for about 10 minutes should allow the cake to be cool enough to come out of the Bundt pan easily.
-Loosen up the edges of the cake with a knife. If you turn your Bundt pan upside down and wait a couple of minutes and it still isn’t coming out, try to identify which part of the cake is stuck. Often, there is just one or two parts that are stuck and you can very gently slide a butter knife in between the cake and the side of the pan to get it unstuck.
MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING
Ingredients
- Cake:
- 1 yellow cake mix
- 1/2 cup oil
- 4 eggs
- 11 oz can mandarin oranges with the juice
- Frosting:
- 8 oz Cool Whip
- 1 sm. can crushed pineapple 8 oz
- 1 sm. pkg vanilla instant pudding
Instructions
- For cake: Mix all ingredients together and bake at 350 for 35 minutes. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.
- Once the cake is cooled, mix the pineapple and pudding together. Let set for a few minutes until slightly thickened and then fold in the Cool Whip. Spread on cake and keep refrigerated until ready to serve. Enjoy!
Video
Notes
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Can you replace the Cool Whip?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
See Homemade Whipped Cream recipes here.
Love cake? So do we! Here are some of our favorite cake recipes:
- Lemon Poke Cake Recipe
- Cookies & Cream Poke Cake
- S’mores Poke Cake
- Lemon Buttermilk Pound Cake
- Orange Chiffon Cake
- Easy Zucchini Cake
- Milky Way Cake
- Buttermilk Banana Cake
- Pumpkin Poke Cake
- Easy Apple Spice Cake
- Strawberries and Cream Cake
- Raspberry Chocolate Cake
- Coca-Cola Cake
- Oatmeal Cake
Mandarin Orange Cake with Pineapple Frosting is a light and refreshing dessert that begins with a cake mix that is mixed with mandarin oranges. This delicious cake recipe (aka Pig Pickin’ cake) is topped with an amazing topping made with crushed pineapple and pudding mix.
Jennifer Garcia says
Do I let the pudding set in the fridge to set, then mix the pineapple?
Donna says
Hello Jennifer – I just mixed them together first, and let them set all at once. It worked great!
Unknown says
My Dad's favorite cake, AND mine. <br />He called it a Pea Pickin' Cake ???<br />I just call it, delicious !
windswept says
Do you cut up the Oranges? if so,what size?
Suzanne says
No if you watch the video you can see that you add it all to a bowl and whip it all together using an electric beater
Brian Meagher says
This is on our next cake bake list! Thanks for the easy recipe.
Lisa kendall says
Do you make the pudding according to package or is it just the powder mix with the crushed pineapples ?
Jessica says
No, you don’t have to make the pudding according to package directions- just combine the dry mix with the crushed pineapple. 🙂
Louise says
Mix dry and crushed pineapple and let set for a while to thicken somewhat. It makes a delicious frosting.
Jessica says
GREAT idea- thank you!!
Nana says
To make the cake even more tropical use coconut cream instant pudding in the same manner as the recommended vanilla. Top cake with toasted coconut.
Brandie says
Pinning!
Jessica says
Thank you!
Cindy, Gromett says
Hi, can I make this cake the day before I serve it ? I am worried about the frosting getting runny ? Thanks , Cindy
Jessica says
You can make both the frosting and cake a day ahead, but I’d wait to frost it until close to when you’re serving it.
Jeanette Whitfield says
This cake reminds me of the “Pig Picklin'” cake recipe my mother gave me years ago! It was definitely a cake we all pigged out on! The longer it sits in the refrigerator, the better it is!
Thanks for sharing,
Jeanette
Kelly Bishop says
Has anyone tried this recipe as a layer cake? I’m excited to try it. Looks delicious.
Nellie says
I have made this as a layer cake before and it’s just as yummy! Just bake the cake batter in two round pans (or square) and then put part of the frosting in the middle. I’ve even sliced both of the layers in half before so that there are 4 layers of cake! You may want to double the frosting though so you have enough to put between each layer and still have enough to cover the entire cake – you can’t have too much of this frosting!
Marion Pollock says
I can’t use cool whip, can I use real Whipped Cream for the frosting ?
Nellie says
I’m sure real whipped cream would be fine!
Millie Tibbitts says
Thank you for stealing my recipe that I have had for 45 years. Called Watergate cake.
Nellie says
Interesting name for the recipe! I grew up eating this cake too, but have recently seen it called by a variety of names!
J says
I thought Watergate cake has Pistachio pudding, club soda, & walnuts?
Carly Copher says
I grew up with Watergate cake too but our version was pistachio pudding in the cake and frosting. Super green and super delicious!
Sam says
Please can I ask what size/weight cake mix you use as there are different types in UK. Really want to make this. Looks lush.
Nellie says
The cake mix that I used is 15.25 oz. Good luck!
Heidi says
Do you strain the crushed pineapple? Getting ready to make this shortly…Thank you…
Nellie says
Nope, you don’t have to strain the pineapple. The juice adds just the right amount of liquid to make the perfect consistency of the frosting!