Here is your complete recipe profile for the beloved Mandarin Orange Cake with Pineapple Coconut Frosting — a Southern favorite also known affectionately as “Pig Pickin’ Cake.”
Mandarin Orange Cake with Pineapple Coconut Frosting
Introduction and Origin
Mandarin Orange Cake is a classic Southern dessert known for its moist texture, light fruity flavor, and creamy tropical topping. Often served chilled, this cake gained popularity in the American South during the mid-20th century, especially at church gatherings, potlucks, and family picnics. The recipe is often called “Pig Pickin’ Cake” because it was traditionally served at pig roast celebrations.
Cultural Significance
This cake is a celebration of community and hospitality. Its sunny color and refreshing flavor make it a go-to dessert for spring and summer events. With ingredients like canned mandarins and crushed pineapple, it reflects a time when home cooks leaned on pantry staples to create memorable dishes. The frosting, rich with whipped topping, pineapple, and coconut, evokes the warm, festive feel of tropical getaways and Southern traditions.
Ingredients Quantity
Cake:
- 1 box yellow cake mix (15.25 oz)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 can (11 oz) mandarin oranges (with juice)
Frosting:
- 1 container (8 oz) whipped topping (Cool Whip)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup shredded sweetened coconut (optional)
Optional Additions
- Chopped pecans or walnuts mixed into the frosting for texture
- A splash of vanilla extract in the cake batter
- Toasted coconut or pineapple rings for garnish
- Use butter instead of oil for a richer cake
- Add orange zest for extra citrus punch
Tips for Success
- Do not drain the fruit — the juices enhance flavor and moisture.
- Gently fold the whipped topping to keep the frosting light and airy.
- Chill before serving for best texture and flavor; overnight is ideal.
- Use a 9×13-inch pan for classic presentation and easy serving.
- To prevent soggy cake, make sure the cake is completely cool before adding frosting.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix cake batter: In a large bowl, combine cake mix, eggs, oil, and the entire can of mandarin oranges (juice included). Beat until well blended, about 2–3 minutes.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
- Prepare frosting: In a separate bowl, mix crushed pineapple (with juice) and dry pudding mix. Fold in whipped topping and shredded coconut (if using). Chill for 15–30 minutes before frosting.
- Frost the cooled cake evenly and refrigerate until ready to serve.
Description
This Mandarin Orange Cake is incredibly moist and bursting with citrusy brightness. The whipped pineapple coconut frosting adds a creamy, tropical finish that balances the sweet and fruity notes of the cake. It’s a light yet indulgent dessert, perfect for warm days or special gatherings.
Nutritional Information (approximate, per serving — 12 servings total)
- Calories: ~320
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 280mg
- Carbohydrates: 45g
- Sugar: 28g
- Protein: 3g
Values vary based on ingredient brands and additions.
Conclusion and Recommendation
Mandarin Orange Cake with Pineapple Coconut Frosting is a celebration of Southern charm and tropical flavors. It’s easy to make, easy to love, and ideal for feeding a crowd. Whether served at a potluck, Easter brunch, or summer barbecue, this cake never fails to impress.
Embracing Healthful Indulgence
This dessert can be lightened up by using:
- Sugar-free pudding mix
- Light or fat-free whipped topping
- Reduced-fat coconut flakes
- Unsweetened crushed pineapple
These changes allow for guilt-free indulgence while preserving the cake’s signature flavor and appeal.
Let me know if you’d like this converted into a printable card, a Facebook post, or even a variation with fresh oranges!