Name: Classic Pig Pickin’ Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American Southern
Ingredients: 1 (15.25 oz) box yellow cake mix; 3 eggs; ⅓ cup vegetable or canola oil; 1 cup water; 1 (11 oz) can mandarin oranges, drained; 1 (20 oz) can crushed pineapple with juices; 1 (16 oz) package frozen whipped topping, thawed; 1 (3.4 oz) box instant vanilla pudding mix; 1 (11 oz) can mandarin oranges, drained (second can for topping)

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Introduction

Classic Pig Pickin’ Cake is a delightful Southern dessert that’s both refreshing and sweet. This fruity, creamy cake features mandarin oranges and pineapple combined with a light yellow cake and a luscious whipped topping. Perfect for gatherings or a special treat, it’s easy to prepare and sure to impress.

A close-up of a square slice of yellow sponge cake with a thick, creamy white frosting layer on top, showing a soft and moist texture with small air holes in the cake. The frosting looks smooth but slightly textured, covering the entire top surface. A bright orange mandarin slice sits on the frosting for decoration. The slice is being lifted by a metal utensil above a clear glass baking dish filled with more of the same cake and frosting, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 oz) box yellow cake mix
3 eggs
⅓ cup vegetable or canola oil
1 cup water
2 (11 oz) cans mandarin oranges, drained
1 (20 oz) can crushed pineapple with juices
1 (16 oz) package frozen whipped topping, thawed
1 (3.4 oz) box instant vanilla pudding

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a mixing bowl, beat together the yellow cake mix, eggs, oil, and water until smooth and well combined.
Step 3: Add one can of drained mandarin oranges to the batter, then beat gently until the oranges are evenly distributed.
Step 4: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 5: For the topping, stir the instant vanilla pudding mix and crushed pineapple (including juices) in a large bowl until combined.
Step 6: Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
Step 7: Spread the topping evenly over the cooled cake, then arrange the second can of drained mandarin oranges on top.
Step 8: Chill the cake in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

For extra texture, add chopped pecans or shredded coconut to the topping mixture.
You can substitute Greek yogurt for half of the whipped topping for a tangier flavor.
Make sure the cake is completely cooled before frosting to prevent topping from melting.
Use fresh mandarin oranges if available, but be sure to drain them well to avoid sogginess.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Because of the whipped topping and fruit, it’s best enjoyed chilled. When serving leftovers, you can let it sit at room temperature for 15 minutes for softer texture, but avoid leaving it out too long to prevent spoilage.

How to Serve

The image shows a square slice of yellow cake with a soft, moist texture as the bottom layer. On top, there is a thick, creamy white frosting spread evenly with some light, fluffy texture. Two bright orange mandarin segments sit on the center of the frosting, adding a pop of color. The slice is placed on a stack of three white plates, set on a dark wooden table with a white marbled texture background. In the back, part of a glass baking dish with the remaining frosted cake is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and topping a day in advance. Keep it refrigerated and add the mandarin oranges on top shortly before serving to keep them fresh.

What can I use if I don’t have instant vanilla pudding mix?

If you don’t have instant pudding mix, you can make homemade vanilla pudding and cool it before folding in the whipped topping. Just keep in mind this might affect the texture slightly.