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Easy Pineapple Orange Cake

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This easy to make pineapple orange cake is like taking a bite of sunshine. It is bright and creamy, cool and refreshing. The best part is that it starts with a cake mix, so it is super simple to make.

Piece of pig pickin cake on dessert plate with 9x13-inch pan of remaining cake in the background.

If you are looking for the perfect summer dessert, this is it. The cake features bits of mandarin oranges throughout and there is plenty of crushed pineapple in the frosting to really give it a taste of the tropics.

It is the perfect sweet finish to a barbecue. You store it in the fridge, so the cold temperature combined with the bright fruity flavors makes it feel nice and refreshing after a hot meal.

A lot of southerners call it a pig pickin cake for the reason. The exact origin of the name isn’t known, but it is assumed it was served after hog roasts.

I love that idea, so I think we should just go with it. Though you can serve it at just about any event after any meal that would be better finished with something sweet and unbelievably tasty.

Making the Cake

The cake itself has a nice texture thanks to the sour cream. You empty a whole can of mandarin oranges in, juice and all.

As you mix the batter together, the mandarin orange slices get broken into bits and distributed throughout. It makes for such a flavorful and moist cake.

Once the cake is cooled, just mix together a tub of whipped topping, vanilla instant pudding, and a large can of crushed pineapple along with the juice. The pudding helps to thicken up the juice and again you have a simple, but delicious frosting.

Spread it over the cake and stick the whole thing in the refrigerator to chill. The result is fabulous, I can tell you that much.

Frequently Asked Questions

Can I use whipped cream instead of Cool Whip?

Cool Whip or other brands of whipped topping are more stable than whipped cream. However, this recipe should work with whipped cream as well.

Just stir together the can of pineapple and the pudding mix and stick it in the refrigerator while you whip the cream. Once you have stiff peaks, fold in the pineapple mixture and spread it over the cake.

How do I store this cake?

Due to the frosting, this cake should be stored in the refrigerator. Keep it covered and it will be good for about 5 days.

I wouldn’t recommend freezing the frosted cake. However, you could freeze the cake by itself for up to 3 months, just defrost it and cover it with the topping when you are ready.

Square of pig pickin cake with bits of mandarin oranges in the cake and fluffy whipped cream and crushed pineapple frosting.

More Recipes to Try

If you like quick and easy cakes like this, you are going to love my pineapple poke cake. Like this one, it is creamy with lots of pineapple goodness.

Spatula lifting piece of pineapple orange cake with fluffy frosting out of the cake pan.

Maybe creamy no bake orange pie is more your style. Just mix together a simple filling and put it in a graham cracker crust for another refreshing and simple treat.

Or make a layered fruit salad for something with fresh fruit. It is topped with a pudding mixture that takes it to the next level of goodness.

Piece of cake with bits of mandarin orange in vanilla cake topped with fluffy vanilla frosting with bits of crushed pineapple inside.

Easy Pineapple Orange Cake

Servings: 12 Servings
Author: Carlee
One bite of this pineapple orange cake and you will be transported to somewhere warm and beautiful. The creamy frosting goes perfectly with the fruity flavors of orange and pineapple. This dessert is sure to become a new favorite!
5 from 2 ratings
Prep Time 5 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
 

Mandarin Orange Cake

  • 1 yellow cake mix
  • 15 ounces canned mandarin oranges undrained
  • 3 large eggs
  • ¾ cup sour cream

Pineapple Frosting

  • 20 ounces canned crushed pineapple
  • 3.4 ounce vanilla instant pudding mix
  • 8 ounces Cool Whip
Makes: 9 x 13inch rectangle2inch height

Instructions
 

  • Preheat oven to 350℉ and grease a 9×13-inch pan.
  • In a large bowl, mix together cake mix, oranges and juice from the can, eggs, and sour cream. Beat on medium speed for 2 minutes.
    1 yellow cake mix, 15 ounces canned mandarin oranges, 3 large eggs, ¾ cup sour cream
  • Transfer batter to prepared pan and bake for 25-30 minutes or until the center bounces back when lightly touched with a finger.
  • Cool completely.
  • To make the frosting, combine the pineapple along with the juice from the can with the instant pudding mix in a medium bowl.
    20 ounces canned crushed pineapple, 3.4 ounce vanilla instant pudding mix
  • Fold in the whipped topping. Spread over cake.
    8 ounces Cool Whip
  • Chill for at least one hour or overnight before serving.

Nutrition

Serving: 1ServingCalories: 303kcalCarbohydrates: 59gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 52mgSodium: 401mgPotassium: 182mgFiber: 2gSugar: 38gVitamin A: 671IUVitamin C: 17mgCalcium: 144mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




Jeff the Chef @ Make It Like a Man!

Monday 13th of May 2024

I love pineapple and orange together, but I've never had them in a cake. Sounds great!

Jaxon

Monday 13th of May 2024

This is something everyone must try.

Friday 10th of May 2024

This was easy and delicious.