Description
Indulge in the delightful flavors of this Classic Pig Pickin’ Cake. A moist mandarin orange-infused cake topped with a luscious pineapple frosting, perfect for any occasion.
Ingredients
Scale
For the cake:
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 (11-ounce) can mandarin oranges with juice
For the frosting:
- 1 (8-ounce) container whipped topping (such as Cool Whip)
- 1 (20-ounce) can crushed pineapple, drained
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1/2 cup shredded sweetened coconut (optional)
- Extra mandarin orange slices for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan.
- Mix Cake Batter: In a large mixing bowl, combine cake mix, vegetable oil, eggs, and mandarin oranges with juice. Beat with an electric mixer until well blended.
- Bake: Divide batter between pans. Bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool.
- Prepare Frosting: In a large bowl, mix whipped topping, drained pineapple, pudding mix, and coconut. Spread over cake and garnish with mandarin oranges.
- Chill and Serve: Refrigerate the cake for at least 1 hour before slicing and serving.
Notes
- This cake tastes even better the next day as the flavors meld together.
- For a lighter version, use sugar-free pudding and light whipped topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
