PIG PICKIN' CAKE
Pig Picking Cake is an easy cake that starts with a boxed cake mix, mandarin oranges and crushed pineapple. It's sunshine in a cake!
Servings: 12
Calories: 295kcal
Ingredients
For the cake:
- 1 box yellow cake mix
- 1 stick unsalted butter (½ cup) softened
- 1 (14 oz) can mandarin oranges drained, ½ cup juice reserved
- 4 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1 (4 oz) box vanilla instant pudding mix
- 1 (20 oz) can crushed pineapple (juice reserved)
- ½ cup powdered sugar
- 4 ounces Cool Whip (whipped topping) (half a regular tub)
- extra mandarin orange slices, for garnish
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- For the cake, combine cake mix, butter, ½ cup juice from the mandarin oranges, eggs, and vanilla. Beat for 3-4 minutes on medium-high.
- Add drained oranges and gently stir until combined (leaving some of the oranges chunky).
- Pour batter into prepared baking dish and bake for about 20-25 minutes.
- Remove from oven and cool completely.
- Once cake is cool, in a bowl, stir together the juice from the drained crushed pineapple with the instant vanilla pudding mix.
- Stir in powdered sugar. Then fold in the Cool Whip whipped topping.
- Finally, stir in drained pineapple. Note: if your frosting seems a bit too "liquidy" just add in a little more of the Cool Whip until you get a stiffer consistency.
- Spread frosting on cooled cake. To help the frosting finish setting up, place cake into the refrigerator for at least 3-4 hours before slicing.
- When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with a mandarin orange slice. Then serve.
Video
Notes
- Keep cake refrigerated
Nutrition
Calories: 295kcal | Carbohydrates: 63g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 402mg | Potassium: 164mg | Fiber: 1g | Sugar: 42g | Vitamin A: 345IU | Vitamin C: 13.3mg | Calcium: 129mg | Iron: 1.3mg