Pig Pickin' Cake
This moist and fruity cake is an easy and delicious dessert. You'll never know it starts with a boxed cake mix!
Servings 15
Ingredients
For the Cake
- 1 (15.25 ounce) box butter golden cake mix I use Duncan Hines
- ½ cup unsalted butter (1 stick) softened
- 4 large eggs
- 1 (11 ounce) can mandarin oranges undrained
- additional mandarin oranges for garnish optional
For the Frosting
- 1 (20 ounce) can crushed pineapple very well drained
- 1 (3.4 ounce) box instant vanilla pudding
- 12 ounces whipped topping (Cool Whip) ¾ of a 16-ounce tub or 1 ½ 8-ounce tubs
Instructions
- Preheat your oven to 350 degrees F. Spray a 13 x 9 baking dish with cooking spray.
- Place cake mix, butter, eggs and mandarin oranges (with juices) in a large mixing bowl. Beat with a hand-held electric mixer on low speed for 30 seconds, then increase to medium speed and beat for an additional 1 ½ minutes, or until combined.
- Pour into prepared baking dish and spread evenly.
- Bake for 35 minutes, or until a toothpick inserted in the center is removed clean. Allow cake to completely cool before frosting.
- Prepare the frosting by stirring together drained pineapple and pudding mix in a large bowl (it will be a pasty consistency). Fold in whipped topping until well combined.
- Spread frosting over cake. Garnish with additional mandarin orange slices, if desired. Cover and refrigerate until ready to serve. Refrigerate any leftovers.
Notes
- To prepare as a layer cake: Pour cake batter into 2 greased and floured 9-inch round cake pans. Bake for 25 minutes, or until a toothpick inserted in the center is removed clean. Cool completely on a wire rack before frosting. Use 16 ounces of Cool Whip in frosting instead of 12 ounces.
- This cake is best when refrigerated overnight before serving, but is still delicious when served immediately!