A mainstay of Southern barbecues and roasts, Pig Pickin’ Cake is exactly what you’ll want after a hearty meal. Made light, moist, and citrusy with mandarin oranges, Pig Pickin’ Cake provides a summertime taste any time of the year. The frosting on top is sweet, floral, and tropical with a pineapple twist. You’ll be flipping out for this fruity delight!
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 4 eggs
- 1 cup vegetable oil
- 1 (15-ounce) can mandarin oranges in syrup, not drained, plus more, to taste, for topping
- 1 (8-ounce) container frozen imitation whipped topping, thawed
- 1 (3.4-ounce) box vanilla instant pudding mix
- 1 (20-ounce) can crushed pineapple, well-drained
- sprinkles, optional, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish or two 8-inch round cake pans.
Step 3 –In a large bowl, combine the cake mix, the eggs, and the oil using an electric mixer on low speed.
Step 4 –Mix on low for about 30 seconds, then increase the speed to medium and beat the cake mixture for an additional 2 minutes.
Step 5 –Add 1 can of the mandarin oranges with the syrup and mix on low speed until completely combined, for about 30 seconds.
Step 6 –Pour the cake mixture into the prepared baking dish or cake pans.
Step 7 –Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
Step 8 –Allow the cake to cool completely, about 2 hours.
Step 9 –While the cake cools, combine the imitation whipped topping, the instant pudding mix, and the pineapple to make the frosting.
Step 10 –Spread the frosting over the cooled cake.
Step 11 –Serve cool and topped with the extra mandarin oranges and the sprinkles.