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Mandarin Orange Cake - TSLC

This Classic Mandarin Orange Cake is delicious and makes a wonderful dessert for any holiday meal.  This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy  summertime dessert to serve family and guests.


1 (16.5 ounce) Duncan Hines Classic Butter Golden Cake Mix

3/4 cup cooking oil (I use Canola oil)

4 eggs

1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)


1 (3.4 ounce) box instant vanilla pudding

2 (8 ounce) cans crushed pineapple, undrained

1 (8 ounce) container Cool Whip, thawed

In a large mixing bowl mix all the cake ingredients until well blended.  Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix.  Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary.  Your layers will be thin. Remove from oven and let cool.

Combine all the frosting ingredients and mix together with a spoon.  I don’t use a mixer for the frosting.  Frost cake adding frosting between the layers.

Note:  The original recipe for this cake called for an 11 ounce can of mandarin oranges for the cake. I used a 15 ounce can so I would have extra oranges to decorate the cake with and it worked great. I used all the juice from the 15 ounce can, too. It did not seem to make a difference. You could also bake this cake in 2 layers. You will just have thicker layers. My layers were only about an inch thick. You will not have big layers.

Mandarin Orange Cake TSLC


Blueberry Cream Cheese Butter Cake

Fruit Cocktail Cake

Nutty Pineapple Pistachio Cake 

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23 Responses

  1. Can u use mandarins oranges for frosting also instead of pineapples. ….tucker

  2. This is a family favorite passed onto to many generations. My grandmother called the recipe pig linkin cake! Not sure where she got the name from. This is a very yummy cake!

  3. Do you prepare the vanilla pudding or just add to the cool whip?? Want to make this for my birthday!!!

    • You don’t prepare it, Marilyn. Just add to the cool whip. I hope you have a great birthday.

  4. I made this cake today with the Orange Supreme cake mix–it is soooo good!! Use to make an orange cake with the candy orange slices–but this is easier for there is not cutting up or stickiness from handling the candy!!

  5. This thing is simple yet sinfully good! Licking my fork as I type! So moist!

  6. Hello again, this was a great cake and my family have found a new cake they want me to bake. It was easy and delicious. I made a fabulous meal with Mango Pork Chops and then for dessert the Mandarin Orange Cake. It was GREAT!!!! Now on to another recipe….

  7. This cake sounds like spring and summer rolled into a cake! I’ve never heard of it, but will be trying it soon! Thank you for sharing and it’s pinned :)

  8. I am a diabetic and my husband is pre-diabetic. I bought some Slenda half and half. Is that okay to use in this cake?

  9. I always use a 9 x 13 pan for this wonderful cake! We used to have pig pickings in our younger years and it was always a hit. I made it as a layer cake – once – and it seemed that we literally had to lick it off the plate, it was so moist. Always a favorite for any occasion when a cake is needed. Health nuts never turn up their nose simply because of all the fruit in the recipe so it is a win-win for everyone. I will say that I sent it to my husband’s office and they would not touch it until he explained that ‘pig picking’ was only the name of the cake. They aren’t from the south and believed I had added bacon to the cake…unreal! But once they tried it, the cake lasted less than an hour.

  10. I have been making this cake for over thirty years in a sheet cake pan, but I like the looks of this layer cake.
    This has always been my favorite cake.

  11. Going to try the cake for Easter. I tried your baked chicken recipe tonight. You have opened a whole new world of cooking for me. Thanks.

  12. Yes, you could do that.

  13. This looks perfect for my Easter gathering. I can always count on you for the right treat to wow!

  14. I pinned this to make for Easter. Thanks for the recipe.

  15. This is one of my favorites….and I can pig out on it too….no pun intended! Sheila

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