If you aren’t familiar with the Classic Pig Pickin’ Cake , then allow me to introduce you to this southern vintage classic. It’s a no-fuss recipe that is loaded with bright citrus flavors and topped with the most delicious creamy frosting. With both mandarin oranges and pineapple, there’s plenty of interest in every bite. Trust us, once you take a bite, you’ll understand why it always disappears first at the dessert table. Let’s get into the simple process…
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
How to Make Classic Pig Pickin’ Cake
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a mixing bowl, beat cake mix, eggs, oil and water until well combined. Add one can of mandarin oranges to batter and beat until well blended.
- Pour batter into baking dish and bake for 30-35 minutes, or until toothpick inserted in center of cake comes out clean. Allow cake to cool.
- For the topping: In a large bowl, stir pudding mix and pineapple. Fold in thawed whipped topping. Frost the cooled cake and top with the second can of mandarin oranges.
- Chill for a minimum of 30 minutes before serving.
