We call this pineapple orange cake recipe pig pickin’ cake because it is a popular cake to serve at a pig roast. This is the best cake to take to a potluck, so if you have one coming, make this delicious favorite summer dessert recipe.
The orange cake flavor pairs nicely with the BBQ flavors because it is a light and refreshing easy cake mix recipe. Plus it has all of the wonderful citrus and creamy summer flavors.
Did I mention how easy it is to make this pig pickin’ cake?! There are only a few ingredients and you get the best orange cake ever.
Recipe Ingredient Notes
To make our pineapple orange cake, you need the following ingredients:
- Yellow cake mix
- Mandarin oranges
- Egg whites
- Unsweetened applesauce
- Crushed pineapple
- Instant vanilla pudding mix
- Reduced fat whipped topping
- Sliced oranges or mandarin oranges
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Our Pineapple Orange Cake
- In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
- Bake at 350℉ for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Garnish with sliced oranges.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months.
Recipe Notes
Grabbing a package of instant vanilla pudding is easy, however it is not your only option especially if you like to limit the number of preservatives you’re baking with. You can actually make your own homemade instant vanilla pudding. If making your own Instant vanilla pudding then take a peak over at the Brown Eyed Bakers DIY Instant Vanilla Pudding recipe!
Enjoy More Delicious Sheet Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Blueberry Coffee Cake
- Blueberry Jamboree
- Cherry Cheesecake Dump Cake
- Classic Strawberry Cheesecake
- Frosted Strawberry Sheet Cake
- Layered Pina Colada Dessert
- Lemon Blueberry Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Peach Cobbler Dump Cake
- Pineapple Coconut Bundt Cake
- Pineapple Poke Bundt Cake
- Strawberry Coconut Poke Cake
- White Raspberry Poke Cake
Pineapple Orange Cake (Pig Pickin’ Cake) Recipe
Ingredients
Cake
- 1 box yellow cake mix
- 11 ounces mandarin oranges, 1 can, undrained
- 4 egg white
- ½ cup unsweetened applesauce
Topping
- 20 ounces crushed pineapple, 1 can, undrained
- 3.5 ounces instant vanilla pudding mix, 1 package, (you could use sugar free if you want)
- 8 ounces reduced fat whipped topping, 1 carton, (cool whip)
- sliced oranges or mandarin orange segments, for garnish
Instructions
- In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
- Bake at 350℉ for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Garnish with sliced oranges.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This does look refreshing! I think more frosting would end up on a spoon than on the cake, though 🙂
This is called a pig picking cake in the south!
looks soo good. bet it tastes like heaven!
Looks so good:) I might try it using Pillsbury Sugar Free Cake too. Hubby is on a diet but this looks sooo yummy:)
I made this for my family this weekend and it was a hit! Very light and guilt free! Will definitely make this again.
This was my great-grandmother and my grandmother’s favorite cake – mine too! My family has been making this for YEARS. I remeber sitting on the counter watching it being made and getting to lick the spatula, good memories. But yeah, we call it Pig-lickin’ cake. I make it on Easter or for potlucks.
This cake looks tasty and refreshing, and healthier than your standard cake. Thanks for sharing on Foodie Friends Friday!
This looks yummy. Thanks for sharing on Foodie Friends Friday.
YUMMY!!!! Looks great. Thanks for sharing the pineapple orange cake recipe and linking to Tempt My Tummy Tuesday.
This looks so yummy and refreshing! Thanks for linking it up. I’ll be pinning it so I can make it later. Can’t wait! 🙂
that looks amazing! thanks for linking to Tasty Tuesday. My son recently requested a pineapple cake for his 4th birthday… I wish I had seen this before I made my attempt :o)
Making this tonight for work tomorrow. The topping is delish! And the cake smells divine! Thanks for posting it! I love your recipes!
I am going to make this on Saturday to have for the weekend !!! Looks Delish !!! Thanks for sharing, auntbea
This cake is fabulous! It’s especially delicious after sitting in the fridge. It’s very refreshing, and the flavors are ‘out of this world’!! I’ll be making it again – to serve after our Easter Sunday dinner. I’m sure that our guests will all request the recipe. I’ll definately give them the recipe, and I’ll also direct them to your wonderful blog. Thanks ladies, for your terrific recipes….keep ’em cummin’.
This cake should have five stars, it is just that delicious! I have made it over & over again! Everyone I have served it to loves it. Fabulous!
this looks soooo good…..thinking of putting some flaked coconut on top of the frosting. yummy!
I love your recipes but you do not put the ” printer friendly” option on the posts anymore. Could you please do that again. Thank you
What size of a boxed cake mix was used to create this recipe? I’ve noticed that cake mixes don’t have 18.25 oz. in them anymore. Would this recipe work with the new sizes?
We used Betty Crocker 15.25 ounce yellow cake mix!
About to try this out! Do you make the cake mix with the ingredients that are listed on the back, or do you exclusively use what you’re listing here? (Leaving the oil that the box asks for out, for example)
Don’t follow the cake directions on the package. Follow the directions on the blog recipe. Hope this helps!
Why are you leaving the yolks out?
Just a healthier version of the recipe. You can use whole eggs if you want. Two egg whites, or 1/4 cup of egg whites, is the equivalent of one whole egg.
Made this a few weeks ago for a BBQ. Was concerned to take/share this dessert as it was the first time I made it. It was very light and fluffy and so easy to make AND was loved by all. Feeds 10 – 12 depending on how large the pieces are cut.
Omg this is so good i was so suprised… My husband loved it
Have you ever used a different fruit in this recipe? Or even frozen instead of canned? Any recommendations on subbing in frozen for the canned fruit?
We have only made this pineapple orange cake as directed in the recipe. Let us know if you branch out with other fruit.
Can you store it at room temperature, or do you have to keep it refrigerated?
You will want to refrigerate it.
You can buy another cake mix and add 3oz. which equals approximately 1/2 cup to make box mix equal 18.25ozs like they use to be.
Do you think I could put this cake in the freezer? Because, I have to take it almost an hour away.