Don’t let the name fool you—Pig Pickin’ Cake contains no pork! This beloved Southern dessert earned its quirky name because it’s the go-to cake for large gatherings, especially whole-hog barbecues (aka “pig pickin’s”) across the Carolinas and beyond.

What makes it special? A fluffy yellow cake made with a surprising ingredient—a can of mandarin oranges (juice and all!)—that adds moisture, subtle sweetness, and a bright citrus note. It’s topped with a cloud-like whipped frosting studded with toasted coconut and chopped pecans or maraschino cherries.

The result? A light, tender, impossibly moist cake that’s easy to make, feeds a crowd, and disappears faster than the barbecue.Serves 12–16)

For the Cake:

1 (15.25 oz) box yellow cake mix
1 (11 oz) can mandarin oranges in light syrup, undrained (juice + fruit)
4 large eggs
½ cup vegetable oil
💡 Yes—just these 4 ingredients! The oranges replace water, oil, and add flavor.For the Frosting:

1 (8 oz) tub frozen whipped topping, thawed (like Cool Whip)
1 (3.4 oz) box instant vanilla pudding mix
½ cup sweetened shredded coconut, toasted
½ cup chopped pecans or maraschino cherries (or both!)
Step-by-Step Instructions (Easy, Light, Irresistible)

1. Prep & Preheat

Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan (or line with parchment).
2. Make the Cake Batter

In a large bowl, combine cake mix, undrained mandarin oranges, eggs, and oil.
Beat with a mixer on medium for 2–3 minutes until smooth and fluffy (batter will be thick).
3. Bake to Perfection

Pour into pan and bake 25–30 minutes, until a toothpick comes out clean.
Cool completely in the pan (at least 1 hour).
4. Make the Frosting

In a large bowl, fold thawed whipped topping and dry pudding mix together until thick and smooth.
Gently fold in toasted coconut and nuts/cherries.
5. Frost & Serve

Spread frosting evenly over cooled cake.
Chill at least 30 minutes before slicing (helps frosting set).
Store leftovers covered in the fridge.
Pro Tips for Success

Don’t drain the oranges! The syrup adds sweetness and moisture.
Toast the coconut: Spread on a baking sheet, bake at 350°F for 5–7 minutes until golden.
Use room-temperature eggs for fluffier cake.
For extra citrus: Add 1 tsp orange zest to the batter.
Make-Ahead & Storage Tips

Bake 1 day ahead: Frost just before serving.
Store: Covered in fridge for up to 5 days (frosting stays fluffy!).
Freeze: Unfrosted cake layers freeze well for up to 2 months.