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A slice of Pig Pickin Cake
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Pig Pickin Cake Recipe

Full of oranges & pineapple, pig pickin cake is super moist & full of bright, fruity flavors. Decadent frosting compliments this perfectly balanced cake!
Course Dessert
Cuisine American
Keyword cake mix recipes, orange cake recipes, Pig Pickin Cake, sheet cake recipes, yellow cake mix recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 547kcal
Author Kathleen

Ingredients

Cake:

  • 1 package yellow cake mix
  • 2 (11-ounces) can Mandarin oranges juice from 1 can reserve for use in the cake, the second drained and discarded
  • 4 large eggs
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla

Frosting:

  • 1 (15-ounce) can crushed pineapple Well Drained
  • 1 (3.5-ounce) package instant vanilla pudding mix
  • 1 (16-ounce) container frozen whipped topping Thawed

Garnish:

  • 1 (11-ounces) can mandarin oranges Well, Drained-Optional
  • 1 (11-ounces) can pineapple tidbits Well, Drained-Optional

Instructions

  • 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

  1. 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!
  2. 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.

Nutrition

Serving: 1/8 of the recipe | Calories: 547kcal | Carbohydrates: 90g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 243mg | Sodium: 562mg | Potassium: 197mg | Sugar: 65g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 117mg