Pineapple Orange Cake, aka Pig Pickin Cake, is the most simple and convenient cake recipe ever. It elevates the classic boxed white cake mix to new heights with bright, citrusy, tropical flavors.
If you love this moist, easy cake, you’ve got to try our applesauce cake next. Top it with our homemade cream cheese frosting for a flavorful dessert.
Why this Cake Is Best
This Pineapple Orange Cake is foolproof! It turns out every time and is so tasty you’ll return to this recipe over and over again. You may have even heard it called a “pig pickin cake” too!
Do you know why it gets it’s Pig Pickin’ Cake name? This cake originated in the south and is commonly brought to BBQ’s and pig roasts!
Which means it pairs perfectly with our Instant Pot pulled pork and our potato salad!
Here’s more reasons to love this cake:
- Minimal ingredients translate to only 10 minutes of hands-on prep for this cake.
- Bake, cool, frost, and serve all from the same dish. Clean-up for this recipe is a breeze.
- Budget friendly. With soaring costs of groceries, this cake won’t break the bank.
- Applesauce is the secret ingredient in this cake batter. You won’t taste it, but you’ll have an ultra-moist crumb that’s out of this world.
If you love today’s cake, you’ve got to try our easy pineapple orange cupcakes next! Similar flavor in an easy cupcake form! Or give our Lemon ricotta cake, which is bursting with flavor in a tender cake.
Ingredient Notes
- White Cake Mix – Boxed Cake mix is the perfect base since it already has all your dry ingredients pre-measured and ready to go. This recipe is compatible with any flavored cake mix you prefer, and would also be delicious with our homemade vanilla cake.
- Mandarin Oranges – Make sure you grab canned mandarin oranges since you’ll need the juice from the can.
- Egg Whites– Save the yolks for a batch of lemon curd.
- Applesauce – Don’t skip the applesauce! You won’t taste it, but it’ll create the most heavenly and moist cake you’ve ever tasted. Our homemade applesauce recipe is perfect.
- Crushed Pineapple – Canned crushed pineapple is convenient and has the coveted juice that’ll flavor the vanilla pudding mix.
- Instant Vanilla Pudding Mix
- Cool Whip – Remove the Cool Whip from your freezer before you start the cake batter. This way, the cool whip will thaw and be ready to go when you are. You can also use our homemade stabilized whipped cream if you prefer.
Easy Instructions
- Combine Cake Ingredients – With a stand or hand mixer, beat cake mix, oranges, egg whites, and applesauce. Mix for about 2 minutes. The oranges will shred into smaller pieces that’ll evenly distribute throughout the batter.
- Bake & Cool – Pour cake batter into a greased 13” x 9” baking dish, and bake at 350°F for 35-40 minutes. Remove from the oven, and let the cake cool in the pan.
- Create Pineapple & Pudding Mixture – Mix crushed pineapple and the juice from the can with the pudding mix. Stir until everything is thoroughly incorporated. Fold the mixture into Cool Whip to create an irresistible frosting.
- Frost & Chill – Spread the whipped topping over the cooled cake. Then, cover the cake with a well-fitting lid or cling film. Refrigerate for at least an hour before serving.
Tips and Tricks
- There’s no need to invert and cool this cake on a wire rack. Instead, you can bake, cool, frost, and serve this Pineapple Orange Cake right from the baking dish.
- Since you’ll be serving the cake from the baking dish, skip the parchment paper.
- Don’t forget the final chill for this recipe. The cake needs that time in the fridge for the frosting to set.
- Cupcakes. Whip up a batch of our pineapple cupcakes for a delicious twist.
Recipe FAQs
Keep this cake covered with a lid or a few layers of cling film in the fridge, and it’ll last for 4-5 days.
You can customize this recipe by swapping the white cake mix for another flavor. For example, pineapple, orange, lemon, or banana cake mixes would be delicious options.
I don’t recommend freezing this cake unless you’re willing to give up that baking dish. The cake’s texture is soft and moist, and you can’t turn it out of the dish without crumbling.
The juice from the canned fruit plays a vital role in this recipe, so you can’t swap the canned fruit for fresh. The pre-measured juice replaces water in the cake batter and thins the frosting to the perfect consistency.
More Easy Dessert Recipes
- Pineapple Upside Down Cake
- Banana Pudding
- Rice Krispies Treats
- Cannoli
- Apple Slab Pie
- Chocolate Lasagna
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Pig Pickin Cake
Ingredients
For the cake:
- 1 box white cake mix
- 1 can mandarin oranges, undrained 15 ounce
- 4 egg whites
- ⅓ cup applesauce
For the topping:
- 1 can crushed pineapple, undrained 20 ounce
- 1 package instant vanilla pudding mix 3.4 ounce
- 12 ounce Cool Whip thawed
Instructions
- Preheat oven to 350°F. Spray a 13×9 with baking spray, set aside.
- In a large bowl, beat the cake mix with oranges, egg whites, and applesauce for two minutes. Pour into prepared baking dish.
- Bake for 35-40 minutes. Remove from oven and cool completely.
- For the frosting, combine the crushed pineapple with pudding mix until completely mixed. Fold in the Cool Whip. Spread over cooled cake. Refrigerate for at least an hour. ENJOY.
Notes
- There’s no need to invert and cool this cake on a wire rack. Instead, you can bake, cool, frost, and serve this Pineapple Orange Cake right from the baking dish.
- Since you’ll be serving the cake from the baking dish, skip the parchment paper.
- Don’t forget the final chill for this recipe. The cake needs that time in the fridge for the frosting to set.
- Cupcakes. Whip up a batch of our pineapple cupcakes for a delicious twist.
- Keep this cake covered with a lid or a few layers of cling film in the fridge, and it’ll last for 4-5 days.
- The juice from the canned fruit plays a vital role in this recipe, so you can’t swap the canned fruit for fresh. The pre-measured juice replaces water in the cake batter and thins the frosting to the perfect consistency.
- See blog post for more recipe tips and tricks.
This cake was so very good, i couldn’t believe it was so easy! Fruity cake is usually enjoyed in summer or spring, but this cake is excellent any time of here to enjoy! Well done creator!!!
Can the mandarin oranges be canned in light syrup or needs to be juice?
Can this be made vegan?
I replaced the mandarin oranges with pineapple and then I added some coconut. Mmmm…. so good!
Easy but best of all tasty. I have been testing out warm weather desserts and this makes the list. This is a taste of the tropical and it is cool and refreshing. My entires family loved it. I am now making enough for 30 people!!!!
This was fast easy and delicious! Great cake for the summer!
How would you make this recipe using a white cake from scratch?
I made this cake , it turned out so delicious…The only thing thier was alot of frosting left over..did i put to much coolwhip?
Caloric info?
Can I use store bought egg whites?
I have a quick question about the frosting: do I prepare the pudding per the box instructions before mixing with the pineapple?
Nope, just the dry mix!
Hi! This looks amazing! Will it turn out just as well if you follow the cake box instructions and use oil and whole eggs? Any suggestions if I were to make it that way?
No, this is different, creating a whole different flavor and texture. Sorry!
Your recipes look so great and fun. I am no, however, a lover of cool whip and am wondering if I can use my own homemade whipped cream?
You certainly can 🙂
If I keep trying it eventually works.
I keep getting a message on Pinterest saying that you don’t allow pinning. This is happen at many other blogs I follow. Just wanted you to know.