Pig Picking Cake III

Pig Picking Cake III

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"This is my daughters favorite. It is an easy mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!"
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35 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 64.8g
  • 21%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
  2. Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  3. To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator


  1. 41 Ratings

Most helpful positive review

I make this in a 9X13 pan and then frost the cake with the pudding/pineapple/whipped topping mixture. It is great after it's been refrigerated for a while.

Most helpful critical review

Not a fan of this recipe. The icing is good which is why I am giving it 3 stars. The oranges sunk to the bottom of the cake and seemed way too chunky for this cake. Really disappointed.

I make this in a 9X13 pan and then frost the cake with the pudding/pineapple/whipped topping mixture. It is great after it's been refrigerated for a while.

I've been making this for years (but without the walnuts...I'll have to try it that way next time!), and I've always gotten RAVE reviews! It's nice & light, not too sweet with a heavy frosting (...

I have made this cake minus the nuts for almost 30 years. No one that has eaten it has not loved it. Great cake!

I did notice one big difference with the recipe I have used for years, I use 1 can of mandarin oranges plus the juice instead of the water called for on the cake mix box. You still use the eggs ...

Perfect cake when you are looking for something not too sweet yet filled with flavor. Note to self: Use light juice from oranges to replace part of the water in cake mix, save a few oranges to d...

This was a huge hit for 4th of July. However, because I was bringing it somewhere (and I imagine it isn't incredibly sturdy), I made it in a 13 x 9" pan. I also added 1/2 cup of coconut to the f...

My mom taught me to make this cake except she uses pecans instead of walnuts. Sometimes, if we have them laying around, we'll chop up strawberries and put it in the frosting as well. To me it's ...

Very good cake. I had so much filling and topping that I used a little and froze the rest. I added coconut and a tiny bit of rum extract and orange extract, too.

This was awesome! I had trouble with my layers cracking in two when I stacked them {because of all the filling in between layers} but it tasted so great no one cared. I will definately make t...

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