Ever heard of pig pickin cake? This is that cake. The one that shows up at Southern cookouts, gets devoured before the ribs hit the table, and somehow tastes even better straight from the fridge the next day. Made with juicy mandarin oranges and topped with a cool, creamy pineapple whipped cream frosting, this from-scratch version skips the box mix for even more flavor.
Mandarin Orange Cake Brings a Summertime Mood (And Yes, It’s That One From the Pig Pickin’)
Let’s just say this cake never makes it to leftovers. Someone always sneaks another forkful when they think no one’s watching. It’s soft and citrusy, just sweet enough, and topped with this cloud-like pineapple whipped cream, mascarpone frosting that I could honestly eat by the spoonful straight from the bowl.
You might know this as a pig pickin cake. Around here, it’s the one that shows up at backyard cookouts, potlucks and pig pickins, usually cut into generous squares and disappearing before the burgers even hit the grill. The classic version leans on cake mix and Cool Whip, but this one? This one skips the shortcuts, without getting complicated..
It’s still easy. No layers. No piping bags. Just a light and moist mandarin orange cake baked in a sheet pan and slathered in frosting that tastes like summer sunshine.
While we’re talking retro favorites with a twist, if you’re in the mood for something gooey and chocolatey, you have to try this moist chocolate poke cake too. And if a rich cocoa sheet cake is more your thing? That old-school Texas sheet cake has your name written all over it. You can never have enough sheet cake recipes in your back pocket.
Why This Mandarin Orange Cake Hits Just Right
You get that punchy orange flavor from actual mandarin oranges. The oranges go straight into the batter, so every bite is soft and juicy with little fruity bursts tucked in.
Then there’s the frosting. Ohhh the frosting. It’s silky and cool, thanks to mascarpone cheese and whipped cream, with crushed pineapple folded in to keep things bright and light. It’s the kind of frosting you swipe with a spatula and then immediately go back for a second “taste test.”
The frosting takes just 5 minutes to whip up and has a lovely pineapple flavor and texture within every single bite.
A Few Star Players
There’s a full ingredient list in the recipe card below, but here are a few you really don’t want to mess with:
- Mandarin oranges – Use the canned kind, and don’t drain them. That syrup adds moisture and flavor.
- Mascarpone cheese – Creamy and luxe but way more subtle than cream cheese. It helps the frosting hold its shape, even on a warm day.
- Cake flour – Lower in protein than all-purpose flour, cake flour creates a finer, softer crumb that’s perfect for light, delicate cakes like this one.
How This Citrus Cake Comes Together
Step One: Prep the Pan and Oven
Butter and flour your baking dish, then preheat the oven so it’s ready when you are.
Step Two: Build the Batter
Tip: Room temperature butter, eggs, and even milk incorporate more evenly and help trap air during mixing. Cold ingredients can make your batter lumpy or dense.
Step Three: Bake the Cake
Step Four: Make the Frosting
Tip: Make sure your cream is very cold and don’t overbeat. Also, drain the crushed pineapple thoroughly. Too much liquid will break down the frosting and make it soft or watery.
Step Five: Frost and Serve
Even if you’re not headed to a pig pickin’ anytime soon, this mandarin orange cake brings the vibe. It’s sunshine in cake form. It’s backyard naps and paper plates and chasing fireflies. It’s also ridiculously easy to throw together.
Don’t Forget!
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Ingredients
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla
- 16 tablespoons butter softened
- 1 ½ cups sugar
- 2 tablespoons orange zest
- 4 eggs room temp
- 2 11 ounce cans mandarin oranges
Frosting
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 3 tablespoons mascarpone
- 1 teaspoon vanilla
- 8 ounces crushed pineapple drained
Instructions
- Preheat oven to 350º. Butter and flour a 9 x 13 inch cake pan.
- In a large bowl, whisk together the flour, baking powder and salt.
- In a large measuring cup combine milk and vanilla.
- In the bowl of a stand mixer, cream the butter, sugar and orange zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in thirds, alternating with the milk mixture, ending with the flour. Fold in the mandarin oranges and juice from 1 can. Pour cake mixture into the pan and tap to remove air bubbles.
- Bake for 25-30 minutes unitll a toothpick comes out clean. Allow to cool on a wire rack. When completely cooled frost.
- Frosting: Beat cream on high speed in a stand mixture until it begins to thicken. Add powdered sugar, vanilla and mascarpone and beat until stiff peaks form.
Notes
- Store the frosted cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake.
- You can use all purpose flour instead of cake flour.
