Pig Pickin Cake
A fun, fruity dessert that's easy to make and perfect for gatherings, this Pig Pickin Cake is full of bright citrus flavors and is a crowd favorite.
Ingredients
For the cake
- 1 box yellow cake mix plus the ingredients listed on the box, usually eggs, oil, and water
- 1 can mandarin oranges do not drain (about 11 oz)
- 3 large eggs or whatever your cake mix calls for
- as needed oil and water as listed on your cake mix box (you can swap water for orange juice for extra punch)
For the frosting
- 1 large box instant vanilla pudding mix (3.4 oz)
- 1 can crushed pineapple drained well (about 20 oz)
- 1 tub whipped topping thawed (8 oz)
Instructions
Baking
- Preheat your oven based on the cake mix box directions.
- In a large bowl, mix the cake mix, eggs, oil, water, and the can of mandarin oranges with the juice.
- Gently break the orange pieces a bit while stirring so they spread out.
- Pour into a greased 9x13 pan and bake until a toothpick comes out clean.
Cooling
- Cool the cake completely on the counter, then put it in the fridge for a short while if you have time.
Preparing the Topping
- In a bowl, stir the instant pudding mix with the drained crushed pineapple.
- Fold in the whipped topping until it looks fluffy and evenly mixed.
Frosting and Chilling
- Spread the topping over the cooled cake.
- Cover and chill for at least 4 hours, but overnight is even better.
- Slice and serve cold.
Notes
Drain the crushed pineapple well to avoid a runny topping. Chill the cake before slicing for cleaner slices. You can customize by adding orange juice for more citrus, sour cream for tang, or toasted coconut on top before serving.