If you’re yearning for a dessert that bursts with sunshine and Southern charm, you’ve got to try this Sunshine Cake (Pig Pickin’ Cake) Recipe. This cake is a stunning celebration of bright citrusy flavors combined with lush, creamy textures that make every bite feel like a little party in your mouth. Think fluffy yellow cake melding with juicy mandarin oranges and tangy pineapple, topped with a dreamy whipped cream that’s got just the right amount of sweetness and zest. It’s the perfect centerpiece for gatherings, potlucks, or any moment you want to bring a cheerful, flavorful vibe to the table.
Ingredients You’ll Need
Every ingredient in this Sunshine Cake (Pig Pickin’ Cake) Recipe plays an essential role, blending effortless pantry staples with fruit that adds unexpected freshness and texture. Simple yet effective, these ingredients come together to deliver a cake that’s light, moist, and bursting with tropical flair.
- Yellow cake mix: The foundation for a soft, tender crumb that pleases every palate.
- Mandarin oranges (2 cans): These sweet, small oranges introduce juicy bursts of citrus throughout the batter.
- Vegetable oil (1 cup): Keeps the cake moist and tender for days.
- Large eggs (4): Bind the ingredients together and add richness.
- Heavy cream (3 cups): For whipping into a luscious, cloud-like topping.
- Powdered sugar (1/4 cup): Sweetens the whipped cream without graininess.
- Instant vanilla pudding mix (1 package): Thickens and flavors the cream with a lovely vanilla undertone.
- Crushed pineapple with juices (1 can): Adds tropical tang and natural sweetness to the topping.
- Freeze dried pineapple (optional): Processed into powder, it intensifies pineapple flavor without extra moisture.
- Dried mandarin oranges (optional): Chopped to add a delightful chewy texture and concentrated citrus punch.
How to Make Sunshine Cake (Pig Pickin’ Cake) Recipe
Step 1: Preheat and Prep Your Pans
Start by heating your oven to 350 degrees, setting the stage for a perfectly baked cake. Next, prep four 9-inch cake pans by cutting parchment paper circles to fit the bottoms. These keep your cake layers from sticking, ensuring an easy release. Spray each pan generously with nonstick spray — this little detail will save you some heartache during cake removal!
Step 2: Mix the Cake Batter
In a large mixing bowl or stand mixer, combine the entire yellow cake mix with two cans of drained mandarin oranges. Add one cup of vegetable oil and four eggs, then beat until everything is fully incorporated. Yes, putting whole mandarin oranges directly in the batter sounds unusual, but trust me, this twist is what makes the cake uniquely juicy and flavorful.
Step 3: Divide and Bake
Evenly spoon the batter into your prepared pans. If you have four pans, use about 1 and 1/4 cups per pan; if only two, split the batter in half. Slide them into your preheated oven. Four pans bake faster (around 12-15 minutes), while two pans need a bit longer (23-30 minutes). You’ll know they’re done once the edges pull away slightly and a toothpick comes out clean.
Step 4: Cool Your Cake Layers
Once baked, cool your cakes on wire racks, flipping them out of the pans carefully after about 15 minutes. This step lets the cakes finish cooling so that they remain moist but firm enough for assembling. Patience here pays off with flawless cake layers that hold up beautifully.
Step 5: Whip Up the Dreamy Topping
To craft the luscious whipped cream topping, chill your mixing tools first for easier whipping. Beat three cups of heavy cream with powdered sugar until soft peaks form, then whisk in the instant vanilla pudding mix. The pudding thickens the cream, giving it body and a hint of vanilla. Stir in the entire can of crushed pineapple with its juices, folding gently until the mixture looks light and fluffy. Bonus flavor comes from optional freeze dried pineapple powder, folded in for a burst of intense tropical sweetness.
Step 6: Slice and Assemble the Cake
If you baked just two layers, slice each horizontally to create four thin layers. Lay the first cake layer on your serving plate, then spread about one-quarter of the whipped cream topping evenly over it — edges not included! Repeat with remaining layers, letting that fruity, creamy topping shine in between the velvety cake.
Step 7: Garnish and Finish
Decorate your masterpiece with extra mandarin oranges, fresh pineapple slices, or pipe on more whipped cream for an elegant finish. If you love a little chew, sprinkle chopped dried mandarin oranges on top. Refrigerate your cake until serving to keep the whipped cream topping perfectly chilled and firm.
How to Serve Sunshine Cake (Pig Pickin’ Cake) Recipe
Garnishes
Brighten your cake even more with extra fresh fruit garnishes—slices of ripe pineapple and segments of mandarin oranges add a lovely contrast to the smooth cream. For a playful texture, sprinkle on some chopped dried mandarins that provide a subtle chew and concentrated citrus flavor. These little touches amp up both the look and taste.
Side Dishes
This cake is all about refreshing sweetness, so it pairs beautifully with light sides like a crisp green salad dressed in a tangy vinaigrette or even a scoop of simple vanilla bean ice cream. These sides won’t overpower the delicate citrus flavors but will complement the entire meal or dessert experience.
Creative Ways to Present
Try serving slices of the Sunshine Cake (Pig Pickin’ Cake) Recipe in elegant glass trifle bowls layered with extra whipped cream and fruit for individual servings. Or, stack mini versions of the cake on a tiered stand for a festive look at your next gathering. You can also pipe decorative swirls of leftover whipped topping around the plate to add a professional bakery-style charm!
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator thanks to the thick whipped cream topping. Store it covered with plastic wrap or in an airtight container to maintain moisture and freshness. Leftovers are best enjoyed within 3-4 days for full flavor and texture.
Freezing
Because of the whipped cream and fresh fruit, freezing the entire cake is not recommended as it tends to affect the texture negatively. However, you can freeze the unassembled cake layers separately (wrapped tightly) for up to one month and whip fresh topping when ready to assemble.
Reheating
Reheating isn’t necessary or advised for this cake, as it shines best chilled. Serve directly from the fridge and allow it to sit at room temperature for about 10 minutes before slicing for optimal softness and flavor release.
FAQs
Can I use homemade yellow cake instead of mix?
Absolutely! A homemade yellow cake batter will work wonderfully and give you even more control over ingredients. Just be sure your cake is moist and not too dense to match the texture of the cake mix version.
Is it okay if the mandarin oranges aren’t completely drained?
It’s best to drain them well so your cake batter isn’t too wet, which could affect baking times and texture. A slight bit of juice clinging to the fruit is fine, but no extra liquid pooling.
What’s the purpose of the instant vanilla pudding mix in the topping?
The pudding mix stabilizes the whipped cream, making it thicker and less likely to weep or melt quickly. It also adds a gentle vanilla flavor that complements the tropical fruit beautifully.
Can I make this cake gluten-free?
Yes, by swapping the yellow cake mix with a gluten-free version and ensuring the pudding mix is gluten-free, you can create a gluten-free Sunshine Cake that keeps all the flavor and charm.
What is the freeze dried pineapple powder for?
It’s optional but highly recommended for bursting pineapple flavor. It intensifies and concentrates the tropical notes in the whipped cream without adding moisture, giving your cake an unforgettable zing.
Final Thoughts
If you’re looking for a cake that feels like sunshine on your plate, the Sunshine Cake (Pig Pickin’ Cake) Recipe is your answer. It’s bright, fun, and spectacularly tasty – perfect for summer get-togethers or any day you want a pop of happiness in dessert form. Don’t hesitate, dive in and enjoy this Southern classic that’s sure to become a beloved favorite!
Print
Sunshine Cake (Pig Pickin’ Cake) Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Sunshine Cake (Pig Pickin Cake) is a delightfully moist and fruity yellow cake infused with mandarin oranges and topped with a luscious whipped cream and pineapple pudding mixture. This multi-layered cake features fresh and freeze-dried pineapple for an extra tropical punch, making it a perfect dessert for gatherings, especially summertime celebrations.
Ingredients
Cake Batter
- 1 (15.25 ounce) yellow cake mix
- 2 (11-ounce) cans mandarin oranges, drained
- 1 cup vegetable oil
- 4 large eggs
Whipped Cream Topping
- 3 cups heavy cream
- 1/4 cup powdered sugar
- 1 (5.1-ounce) package instant vanilla pudding mix (dry powder)
- 1 (20-ounce) can crushed pineapple with juices
- 2 (1.5 ounce) packages freeze dried pineapple, blended to powder (optional)
- 1/2 cup dried mandarin oranges, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the batter is ready.
- Prepare Cake Pans: Trace the bottom of four 9-inch round cake pans onto parchment paper, cut out the circles, and place each inside a pan. Spray generously with nonstick spray. If you have only two pans, prepare them similarly.
- Make Cake Batter: In a large bowl or stand mixer, combine yellow cake mix, drained mandarin oranges, vegetable oil, and eggs. Beat together until the oranges break down and the batter is uniform.
- Portion Batter: Spoon the batter into the prepared pans. If using four pans, divide about 1 1/4 cups batter per pan. For two pans, split batter evenly.
- Bake Cakes: Bake at 350°F. Four pans take 12-15 minutes with a rotation at 9 minutes; two pans require 23-30 minutes, checking early to avoid overbaking. Cakes are done when edges pull from pans and a toothpick comes out clean.
- Cool Cakes: After baking, let the cakes cool on wire racks. After about 15 minutes, carefully invert the cakes onto racks and let cool completely.
- Prepare Whipped Cream: Chill your mixing bowl and beaters in the freezer for 5-10 minutes. In the chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
- Add Pudding Mix: Mix in the instant vanilla pudding powder for about 30 seconds until the mixture thickens and may look grainy.
- Fold in Pineapple: Gently fold in the canned crushed pineapple with juices until evenly incorporated and fluffy.
- Enhance Flavor (Optional): If using, blend freeze-dried pineapple into a fine powder and fold into whipped cream mixture for extra flavor. Cover and refrigerate if not assembling immediately.
- Split Cake Layers: If you baked two layers, carefully slice each horizontally with a serrated knife to create four layers total.
- Assemble Cake: Place the first cake layer on a serving plate, spread 1/4 of the whipped cream topping evenly across the top without covering sides. Repeat for all layers.
- Decorate: Garnish cake with extra mandarin oranges, fresh pineapple, piped whipped cream, or chopped dried mandarins for added chewiness.
- Store Cake: Keep the cake refrigerated to maintain the whipped cream topping’s freshness and texture.
Notes
- Freezing your mixing tools before whipping cream helps it whip faster and hold shape better.
- Use parchment paper in cake pans to prevent sticking and ease removal.
- Be careful not to overbake to keep the cake moist.
- Freeze-dried pineapple powder is optional but enhances pineapple flavor significantly.
- Store the finished cake in the refrigerator and consume within 2-3 days for best flavor and texture.
