Mandarin Orange Cake with Pineapple Frosting

slice of golden cake with white frosting and oranges and a cherry on top

5 from 3 votes

Mandarin Orange Cake with Pineapple Frosting

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

Cook Time30

Chill time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: slices

Calories: 205kcal

Ingredients

For the cake:

1 box yellow cake mix
1 stick butter, softened
14 oz. mandarin oranges drained. Reserve ½ cup juice
4 eggs
1 tsp vanilla

For the frosting:

4 oz. vanilla instant pudding mix
20 oz. crushed pineapple drained
1/2 cup confectioners' sugar
4 ounces frozen 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

Nutrition