Pig Pickin Cake is a classic moist and delicious mandarin orange cake that's topped with a whipped cream and crushed pineapple frosting making it a light and refreshing dessert that's perfect for summer barbeques, family reunions, and the Fourth of July.
Prep Time5 minutesmins
Cook Time30 minutesmins
Chill time1 hourhr
Total Time1 hourhr35 minutesmins
Course: Dessert
Cuisine: American
Servings: 12slices
Calories: 205kcal
Ingredients
For the cake:
1boxyellow cake mix
1stickbutter, softened
14oz.mandarin orangesdrained. Reserve ½ cup juice
4eggs
1tspvanilla
For the frosting:
4oz.vanilla instant pudding mix
20oz.crushed pineappledrained
1/2cupconfectioners' sugar
4ouncesfrozen whipped topping
Mandarin orange sices for garnish
Maraschino cherries for garnish
Instructions
Preheat oven to 350.
Spray 9x13 pan.
In large mixing bowl, combine cake mix, butter, ½ cup juice for the mandarin oranges, eggs, and vanilla. Beat until smooth and combined.
Add drained manadarin oranges and mix again until the oranges are small pieces in the batter.
Pour cake batter into prepared baking dish and bake for 25-30 minutes or until golden brown and toothpick inserted into cake comes out clean.
Remove from oven and cool completely.
While the cake is cooling, make the frosting. In mixing bowl, combine drained pineapples and vanilla pudding mix. Add powdered sugar and mix to combine. Mix in whipped topping and stir until smooth.
Add in crushed pineapple chunks and stir until they are incorporated. Spread frosting on cooled cake and refrigerate for 1-2 hours or until set.
Before serving, top with extra mandarin orange slices and cherries.
Notes
nutrition facts calculated without yellow cake mix