The Method: Retro Simple, Consistently Perfect
Step 1: Bake the Cake Layers
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment rounds.
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In a large bowl, combine the cake mix, undrained mandarin oranges (with all their juice), eggs, oil, and vanilla extract.
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Beat with an electric mixer on medium speed for 2 minutes. The batter will look slightly curdled from the oranges—this is perfectly fine. The oranges will break down as they bake, leaving behind only moisture and flavor.
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Divide batter evenly between prepared pans.
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Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Do not skip the cooling step. This cake is tender and needs to be fully cooled before frosting.
Step 2: Make the Pineapple Filling/Frosting
This is the genius part: one mixture does double duty.
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In a medium saucepan, combine the undrained crushed pineapple and granulated sugar.
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Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring frequently, for 10-12 minutes, until the mixture has thickened slightly and turned a pale golden color. It should coat the back of a spoon.
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Remove from heat and let cool completely to room temperature. Do not add it to the frosting while warm, or your whipped topping will collapse.
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Once cooled, fold the pineapple mixture into the thawed whipped topping along with the instant vanilla pudding mix. Fold gently until no streaks remain and the mixture has thickened to a spreadable consistency.
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Fold in toasted coconut and toasted pecans, if using.
This filling is what dreams are made of. It’s creamy, tangy, sweet, and impossibly fluffy.
Step 3: Assemble the Cake
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Place one cooled cake layer on your serving plate. Spread a generous layer of the pineapple frosting over the top.
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Place the second layer on top. Frost the entire cake—sides and top—with the remaining frosting.
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If desired, drizzle with orange glaze (powdered sugar whisked with orange juice and zest until smooth) and sprinkle with additional toasted pecans.
Step 4: Chill and Rest
Cover loosely and refrigerate for at least 4 hours, preferably overnight.
This is the secret step most people skip. The cake needs time to absorb the moisture from the frosting, allowing the flavors to meld and the texture to become impossibly tender. Day-old Pig Pickin’ Cake is legendary. Day-two is transcendent.
Pro-Tips for Pig Pickin’ Perfection
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