This Pineapple Orange Cake, affectionately known as Pig Pickin’ Cake, is a burst of sunshine in every bite. With its moist, tender crumb and tropical flavors of juicy pineapple and zesty orange, it’s a dessert that feels like a celebration. Ready in just 40 minutes, it’s perfect for when you need a quick yet impressive treat. The light, fluffy texture paired with the creamy frosting creates a delightful contrast that’s impossible to resist.
Packed with bright, fruity notes and a hint of sweetness, this cake is as refreshing as it is indulgent. Each slice offers a balance of tangy citrus and tropical richness, making it a crowd-pleaser for any occasion. Whether you’re hosting a gathering or simply treating yourself, this cake delivers joy in every forkful. Plus, it’s surprisingly easy to whip up, proving that delicious doesn’t have to be complicated.
What You’ll Need for Pineapple Orange Cake
- 1 box yellow cake mix (use your favorite brand)
- 11 ounces mandarin oranges (1 can, undrained)
- 4 egg whites
- ½ cup unsweetened applesauce (can substitute with oil if preferred)
- 20 ounces crushed pineapple (1 can, undrained)
- 3.5 ounces instant vanilla pudding mix (1 package, sugar-free works too)
- 8 ounces reduced-fat whipped topping (1 carton, like Cool Whip)
- Sliced oranges or mandarin orange segments (for garnish, optional)
How to Make Pineapple Orange Cake
- Preheat your oven to 350°F (175°C). Lightly coat a 13×9-inch baking dish with cooking spray.
- In a large bowl, combine the cake mix, mandarin oranges (with juice), egg whites, and applesauce. Beat on low speed for 2 minutes until well blended.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack.
- While the cake cools, prepare the topping. In a medium bowl, mix the crushed pineapple (with juice) and instant vanilla pudding until smooth.
- Gently fold in the whipped topping until just combined. Be careful not to overmix.
- Spread the topping evenly over the cooled cake.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the topping to set.
- Before serving, garnish with sliced oranges or mandarin orange segments if desired. Slice and enjoy!
Creative Topping Ideas to Elevate Your Cake
While the pineapple and whipped topping combo is delicious, you can get creative with garnishes! Try adding a sprinkle of toasted coconut for a tropical twist or a drizzle of honey for extra sweetness. For a festive touch, top with fresh mint leaves or a dusting of powdered sugar. Pro tip: If you’re serving this cake at a party, arrange mandarin orange segments in a decorative pattern for a stunning presentation.
Perfect Pairings: Serving Suggestions
This Pineapple Orange Cake is a crowd-pleaser on its own, but pairing it with the right accompaniments can take it to the next level. Serve it with a scoop of vanilla ice cream or a dollop of Greek yogurt for a creamy contrast. For a refreshing beverage pairing, try it with iced tea, lemonade, or even a tropical fruit punch. It’s also a great dessert to bring to potlucks or summer barbecues!
Storing and Keeping Your Cake Fresh
This cake is best stored in the refrigerator due to the whipped topping and pineapple mixture. Cover it tightly with plastic wrap or store it in an airtight container to keep it fresh for up to 3 days. Note: Avoid freezing the cake, as the texture of the topping may change. If you’re making it ahead of time, prepare the cake base and add the topping just before serving for the best results.
Quick Tips to Save Time in the Kitchen
To make this recipe even easier, use a pre-made whipped topping instead of making your own. You can also prepare the cake base the night before and store it covered at room temperature, then add the topping the next day. For a shortcut, skip the garnish or use pre-sliced mandarin oranges from the store. These small tweaks can help you whip up this dessert in no time!
Recipe Variations to Try
Feel free to experiment with this versatile recipe! Swap the yellow cake mix for a lemon or vanilla flavor for a different twist. If you’re feeling adventurous, try using coconut pudding mix instead of vanilla for a tropical vibe. For a lighter version: Use sugar-free pudding mix and fat-free whipped topping. You can also add a handful of chopped nuts or shredded coconut to the topping for extra texture.
Pineapple Orange Cake (Pig Pickin’ Cake) Recipe
Ingredients
Cake
- 1 box yellow cake mix
- 11 ounces mandarin oranges 1 can, undrained
- 4 egg whites
- 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.