Pig Pickin Cake
This Southern pig pickin cake pairs a moist mandarin orange yellow cake with a chilled frosting made from crushed pineapple, instant vanilla pudding, and whipped topping for a cool citrus finish.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rubber spatula
- 8-inch round cake pans or 9×13 baking pan
- Wire cooling rack
- Offset spatula or frosting knife
- Large plate or cake stand
Ingredients
Cake Ingredients
- 15 ounces package yellow cake mix
- 14 ounces canned mandarin oranges drained, juice reserved
- ½ cup reserved mandarin orange juice
- 4 large eggs
- ¼ cup vegetable oil
Frosting Ingredients
- 15 ounces canned crushed pineapple drained
- 3.5 ounces package instant vanilla pudding mix
- 16 ounces whipped topping thawed
Instructions
Cake Instructions
- Heat the oven to 350°F, butter three 8-inch round pans or one 9×13-inch pan, and drain the mandarins while collecting ½ cup of juice, reserving 10 to 12 segments for optional decoration. Coat the pan edges thoroughly because the thin round layers need help releasing cleanly.
- Stir the cake mix, drained mandarins, measured juice, eggs, and oil together in a large bowl, then distribute the batter evenly among the prepared pans. Stop once the mixture comes together with orange flecks throughout; the batter in three round pans will look shallow.
- Bake for 18 to 28 minutes, checking the round layers around 18 minutes and the rectangular cake closer to 28 minutes, then allow the cakes to cool completely on a wire rack. A toothpick pushed into the center should come out clean before you remove the cakes from the oven.
Frosting Instructions
- Work the dry pudding powder into the drained crushed pineapple in a large bowl, then gently fold in the thawed whipped topping. The fruit mixture will thicken first, and the finished frosting should look fluffy with pineapple distributed throughout.
- Fill and stack the completely cooled round layers, cover the top and sides with frosting, and refrigerate until serving, adding reserved mandarin segments for decoration if desired. For the rectangular cake, spread the frosting across the cooled top and keep the cake chilled until you’re ready to cut it.
Notes
Ingredient tip: Let the mandarin oranges and crushed pineapple drain naturally in a colander without pressing them dry so the cake stays moist and the frosting keeps its juicy texture.
Frosting tip: Stir the dry instant pudding mix directly into the damp pineapple until hydrated before folding in the thawed whipped topping to prevent powdery lumps.
Cooling tip: Allow every cake layer to cool completely on a wire rack before assembling, then refrigerate the frosted cake so the topping firms up and does not slide.
Storage: Keep the assembled cake covered in the refrigerator until serving, and return any leftover slices to chilled storage promptly.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.