Pig Pickin' Cake
A classic Southern dessert that's light, fruity, and perfect for summer gatherings.
Equipment
- 1 9x13 pan
Ingredients
- 1 box yellow cake mix
- ½ cup light tasting oil
- 1 cup water (or juices from pineapple and oranges)
- 1 box instant vanilla pudding mix
- 1 can mandarin oranges in syrup
- 1 can crushed pineapple
- 1 container whipped topping
- 3 eggs, room temperature
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, mix your cake mix, pudding mix, oil, water (or juices from canned fruit), and eggs until incorporated.
- Fold in half of your oranges and crushed pineapple.
- Pour into your 9x13 cake pan, and bake for 30 minutes.
- While your cake is baking, make your frosting by mixing whipped topping with remaining mandarin oranges and crushed pineapple.
- Refrigerate until cake is done and has cooled for 1 hour.
- Once cake is done baking, cool for 1 hour.
- Frost cake. You can enjoy now, or refrigerate for 2-4 hours for a really delightfully cool treat!
Notes
Don't waste the fruit juice! Instead of adding water to the cake mix, use the juice from the mandarin oranges and crushed pineapple. It adds extra flavor and helps create an incredibly moist cake.
Split the fruit between the cake and frosting. Use half of the mandarin oranges and half of the crushed pineapple in the cake batter. Reserve the remaining fruit for the frosting. This keeps the cake light while ensuring every bite is packed with fruity flavor.
Chill before serving. Pig Pickin' Cake tastes best after several hours in the refrigerator. The frosting sets up beautifully, and the flavors have time to meld together.
Make it a day ahead. This is one of those Southern desserts that actually improves overnight, making it perfect for potlucks, cookouts, and holiday gatherings.
Drain only if needed. If your frosting seems a little loose, refrigerate it for 15 to 20 minutes before spreading. The pudding mix will continue to thicken as it chills.
Garnish before serving. Save a few mandarin orange segments for the top of the cake for a pretty presentation that hints at what's inside.
Split the fruit between the cake and frosting. Use half of the mandarin oranges and half of the crushed pineapple in the cake batter. Reserve the remaining fruit for the frosting. This keeps the cake light while ensuring every bite is packed with fruity flavor.
Chill before serving. Pig Pickin' Cake tastes best after several hours in the refrigerator. The frosting sets up beautifully, and the flavors have time to meld together.
Make it a day ahead. This is one of those Southern desserts that actually improves overnight, making it perfect for potlucks, cookouts, and holiday gatherings.
Drain only if needed. If your frosting seems a little loose, refrigerate it for 15 to 20 minutes before spreading. The pudding mix will continue to thicken as it chills.
Garnish before serving. Save a few mandarin orange segments for the top of the cake for a pretty presentation that hints at what's inside.