Full of oranges & pineapple, pig pickin cake is super moist & full of bright, fruity flavors. Decadent frosting compliments this perfectly balanced cake!
Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
In a medium mixing bowl, mix together the cake mix (1 package), canned oranges with the juice of ONE can (2 cans), eggs (4), sugar (1/4 cup), vegetable oil (1/4 cup), and vanilla (1 teaspoon) and mix with a hand-held electric mixer for 2 minutes.
Pour the batter into the prepared baking dish and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
Cool, the cake in the pan, set on a wire baking rack, until completely cooled.
In a medium bowl combine the well-drained pineapple (1 can) and the pudding mix (1 package) until the pineapple is evenly coated with the mix. Let the mixture sit for 2 minutes.
Fold in the thawed whip topping (1 container) until evenly combined. Spread frosting evenly over the top of the cake and garnish, if desired, with well-drained mandarin oranges.
Notes
Pan size - You can make this cake in a 9x13 as indicated, but you can also do two 9-inch round pans to create a layer cake. You can also use a larger sheet cake pan. You might have to make more frosting, depending on how thick you want it!
Mixing - I like to use the double beaters of a handheld mixer to break up the mandarin oranges. If you don't have this option, give them a rough chop with a knife or a quick blitz in the food processor to get the desired texture.