Pig Pickin Cake
A moist Southern cake made with mandarin oranges, yellow cake mix, and fluffy pineapple frosting.
Ingredients
Cake
- 4 large eggs room temperature preferred
- 3/4 cup vegetable oil
- 1 box yellow cake mix standard-size box
- 1 15-ounce can mandarin orange segments do not drain; use the fruit and juice
Pineapple Frosting
- 16 ounces whipped topping thawed completely
- 3.4 ounce instant vanilla pudding mix use the dry mix
- 15 ounces crushed pineapple do not drain; use the pineapple and juice
Instructions
- Preheat the oven to 325°F. Prepare a 9x13-inch baking pan by lining the bottom with parchment paper and coating the sides with nonstick spray.
- In a large mixing bowl, whisk the eggs and vegetable oil until well combined. Add the yellow cake mix and whisk until the batter is mostly smooth.
- Add the entire can of mandarin oranges, including the juice. Gently fold the oranges into the batter with a flexible spatula, allowing some segments to break apart.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 to 35 minutes, checking at 25 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely for at least 30 minutes before frosting.
- While the cake cools, combine the thawed whipped topping and dry instant vanilla pudding mix in a large bowl. Gently fold in the crushed pineapple and its juice.
- Spread the pineapple frosting evenly over the completely cooled cake.
- Cover the cake and refrigerate for at least 30 minutes before serving. Serve chilled.
Notes
Store the covered cake in the refrigerator for up to 4 days. Do not freeze, as the whipped topping can become watery and grainy after thawing. A white cake mix can be used instead of yellow cake mix.