Pig Pickin Cake
With just 10 minutes of work, this fruity Pig Pickin Cake is the kind of easy dessert that wins every potluck.
Servings: 12
Ingredients
Cake Ingredients
- 15 ounces package yellow cake mix
- 14 ounces canned mandarin oranges drained, juice reserved
- ½ cup reserved mandarin orange juice
- 4 large eggs
- ¼ cup vegetable oil
Frosting Ingredients
- 15 ounces canned crushed pineapple drained
- 3.5 ounces package instant vanilla pudding mix
- 16 ounces whipped topping thawed
Instructions
Cake Instructions
- Preheat the oven to 350°F. Grease (3) 8-inch round pans or a 9x13 pan with butter. Set aside. Drain the mandarin oranges, reserving ½ cup of the juice from the can. Set aside 10-12 orange slices in a small bowl, for decoration if desired.
- In a large mixing bowl, combine the cake mix, mandarin oranges, ½ cup reserved juice, eggs, and oil. Stir to combine. Divide the batter into the prepared pans. (If using the round pans, the layers will be very thin.)
- Bake 18-28 minutes, until a toothpick inserted in the center of the cakes comes out clean. (The round cakes will bake more quickly, about 18 minutes, and the 9x13 will require closer to 28 minutes.) Cool completely on a wire rack.
Frosting Instructions
- Combine the crushed pineapple and pudding mix in a large mixing bowl and stir to combine. Fold in the whipped topping to mix throughout.
- Spread the frosting over the cooled cake. Stack the layers; frost top and sides. Refrigerate until ready to eat. Decorate with additional slices of mandarin orange before serving, if desired.
Notes
If baking this cake in a 9x13 pan, you will likely only need (1) 8-ounce container of Cool Whip for the frosting.
Nutrition
Calories: 343kcal | Carbohydrates: 55g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 359mg | Potassium: 164mg | Fiber: 1g | Sugar: 39g | Vitamin A: 302IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 1mg