Print

Pig Cake (Pig Pickin’ Cake)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and fluffy citrus-flavored cake made with mandarin oranges and yellow cake mix, topped with a light and fruity pineapple-Cool Whip frosting. This classic Southern favorite is perfect for potlucks and family gatherings.

Ingredients

Scale
  • For the Cake:
  • 1 box yellow cake mix
  • 1/2 cup vegetable oil
  • 1 (11 oz) can mandarin oranges, drained (reserve a few for garnish)
  • 4 large eggs
  • For the Frosting:
  • 1 (8 oz) container whipped topping (Cool Whip), thawed
  • 1 (20 oz) can crushed pineapple, undrained
  • 1 (3.4 oz) box instant vanilla pudding mix
  • Reserved mandarin orange slices (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine cake mix, oil, drained mandarin oranges, and eggs.
  3. Beat with an electric mixer on medium speed for about 2 minutes, until fluffy and well combined.
  4. Divide the batter evenly between the prepared cake pans.
  5. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  6. Let cakes cool completely in pans before removing.
  7. In a medium bowl, mix together Cool Whip, crushed pineapple (with juice), and dry vanilla pudding mix until well blended and thickened.
  8. Place one cooled cake layer on a serving plate and spread frosting over the top.
  9. Place the second cake layer on top and frost the top and sides of the cake with the remaining mixture.
  10. Garnish the top with reserved mandarin orange slices.
  11. Refrigerate the cake for at least 2 hours before serving.

Notes

  • This cake is best served chilled and tastes even better the next day.
  • Use the juice from the pineapple for maximum moisture and flavor in the frosting.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/pig-cake-pig-pickin-cake/