Mandarin Orange Cake

Mandarin Orange Cake is a classic, delicious cake and makes a wonderful dessert for any holiday meal. This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy summertime dessert to serve family and guests. My family loves this cake and it is one you will make over and over again. This is a great cake to make for Mom for Mother’s Day, too.
This beautiful made-from-scratch Mandarin Orange Cake is easy to make, especially with the help of little hands. It’s a fresh twist on an old classic – Mandarin Cake made without Cool Whip or boxed cake mix.

The Southern version of this mandarin cake recipe is often referred to as a pig pickin’ cake. Whatever you want to call it, it’s just a fresh, flavorful, beautiful cake.

Sliced mandarin oranges and rosemary sprigs on top of a mandarin orange cake on a cake stand.
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enjoy holiday baking just as much as I did growing up. My sister, Isla and I recently made this beautiful mandarin orange cake to celebrate the holidays together.

It’s a fresh twist on an old favorite, because it’s made from “scratch”.

My mom always made mandarin orange cake with yellow cake mix, Cool Whip, pudding and canned pineapple. I’m convinced that’s simply because 80’s advertising made everyone feel like they couldn’t do it on their own.

Don’t Skip These: If you love old-fashioned cakes, don’t miss my homemade butterscotch cake and this fabulous peanut butter cake, too.

This recipe is truly quick and easy and worth the extra steps for fresh flavor. With just a couple additional (staple) ingredients, you can whip up this amazing cake on a whim!




Mandarin Orange Pineapple Cake

  • 1 box Duncan Hines Butter Cake mix
  • 1/2 cup Wesson oil
  • 1 11- ounce can mandarin oranges
  • 1/2 cup sugar
  • 4 eggs


  • 1 12 ounce tub of Cool Whip
  • small instant vanilla pudding mix
  • 1 16 oz. can crushed pineapple



Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3


greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).

Mix pineapple with the instant vanilla pudding. Stir in Cool Whip.

Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.


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