Pig Pickin Cake
User Reviews
5
Pig Pickin Cake
Description
This cake blends yellow cake mix with eggs, vegetable oil, and mandarin oranges including their juice, which adds moisture and a mild citrus flavor to the batter. After baking and cooling, a frosting of whipped topping combined with dry vanilla pudding mix and crushed pineapple with juice is gently folded and spread over the cake. This no-bake frosting sets in the fridge, creating a smooth, creamy layer featuring tropical fruit notes that complement the cake’s texture.
The cake can be sliced into generous pieces and served chilled, making it a desirable option for gatherings and potlucks. The balance of fruit flavors and light frosting distinguishes it from traditional cakes, appealing to those who enjoy fruity desserts.
Leftovers should be stored covered in the refrigerator for up to four days to maintain freshness. Fresh fruit can substitute canned options if prepared carefully, but avoid fresh pineapple with gelatin pudding due to enzymatic effects. Homemade whipped cream can replace whipped topping with proper preparation.
Ingredients
For the cake:
- 4 egg
- ¾ cup vegetable oil
- 1 box yellow cake mix
- 15 ounces mandarin orange and juice (see note 1
For the frosting:
- 16 ounces whipped topping thawed (see note 2)
- 3.4 ounce instant vanilla pudding mix
- 15 ounces pineapple and juice (see note 3, crushed
Instructions
- Preheat oven to 325 degrees. Line a 9-inch by 13-inch cake pan with parchment paper and coat with nonstick spray.
- In a large bowl, whisk the eggs and oil together until well blended. Whisk in the cake mix until smooth. Carefully fold in the mandarin oranges and their juice.
- Pour the batter into the prepared pan and bake 25 to 35 minutes (check at 25 minutes). Cool completely, at least 30 minutes.
- When the cake is cool, blend whipped topping and dry vanilla pudding mix in a large bowl (do not prepare the pudding mix into pudding). Carefully fold in pineapple and juice. Spread the frosting in a thick, even layer on the cake.
- Cover and refrigerate at least 30 minutes before serving. Refrigerate any leftovers.
Notes
- Store leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- Fresh mandarin oranges or other citrus segments may be used but require removal of membranes and extraction of juice for best texture.
- Homemade whipped cream can substitute the whipped topping by whipping heavy cream with powdered sugar and vanilla; chill tools beforehand for best results.
- When substituting fresh pineapple for canned, pulse and drain well; avoid using fresh pineapple with gelatin-based pudding to prevent frosting softening.
- This recipe yields one 9x13-inch cake, typically serving about 20 portions depending on slice size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 273kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 248mg | 10% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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