Pig Pickin' Cake
This Pig Pickin’ Cake is a beloved southern US classic, light and fruity, especially during hog roasts. It’s a delicious pineapple-orange treat for almost every occasion!
Servings: 18 servings
Equipment
Ingredients
For the cake
- 1 box yellow cake mix 15.25 oz.
- 1 can mandarin oranges, juice reserved 11 oz.
- 4 large eggs
- ¼ cup vegetable oil
For the topping
- 1 container frozen whipped topping, thawed 16 oz.
- 1 can crushed pineapple, well-drained 20 oz.
- 1 box instant vanilla pudding mix 3.4 oz.
Instructions
- Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
- With an electric hand mixer, mix together the cake mix, reserved juice, eggs, and oil until well combined. Gently stir in the orange segments. Pour batter into the prepared pan. The batter will be thin.
- Bake for 25 to 30 minutes, or until the cake tests done.
- Remove the cake from the oven to a wire rack and allow the cake to cool completely.
- Mix together the whipped topping, drained pineapple, and instant pudding mix. Evenly spread the topping over the cooled cake. Refrigerate the cake for at least four hours before serving.
Notes
- This cake can also be made as a round layer cake. Bake the cake in two 8 or 9-inch round cake pans.
Nutrition
Serving: 1slice | Calories: 222kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 269mg | Potassium: 105mg | Fiber: 1g | Sugar: 26g | Vitamin A: 312IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 1mg
