Pig Picking Cake II

Mandarin oranges in the cake and pineapple, pecans and coconut in the filling. From living down south and all the get-togethers for Pig Picking, this cake is a sure winner with people from the Southerners as well as the Northerners. This cake brings us all together.

Pig Picking Cake II


  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup margarine
  • 4 eggs
  • 1 (11 ounce) can mandarin oranges, with juice
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (15 ounce) can crushed pineapple with juice
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup chopped pecans
  • 1/4 cup flaked coconut


1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 – 9 inch round baking pans.

2 In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.

3 Pour into 3 – 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

4 To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

Comments (1)


I made this cake for a doctor I worked for that moved to NC from NY and he had never heard of a pig pickin cake. He ate it and it instantly became he favorite cake. He asked for it all the time. He asked me to bake one for every event or occasion he needed a dessert for. He said it is one of the best southern foods he ever put in his mouth.