Pig Pickin Cake Recipe
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4.7
66 reviews
Excellent
Pig Pickin Cake Recipe
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Jazz up a boxed cake mix to create a moist, fruity layer cake with an easy Cool Whip and pudding frosting. This orange pineapple Pig Pickin Cake recipe is an old fashioned recipe favorite.
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Ingredients
- 20 ounces unsweetened crushed pineapple 1 can, drained, juice reserved
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3/4 cup pineapple juice drained from crushed pineapple
- 3 large eggs
- 11 ounces mandarin oranges 1 can, drained
- 3.4 ounces dry instant vanilla pudding mix 1 small box
- 12 ounces Cool Whip or stabilized whipped cream
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Instructions
- Preheat the oven to 350ºF. Grease and flour 2 8-inch round cake pans or bake in a greased 9x13" cake pan.
- Drain the crushed pineapple, but reserve the juice for the cake batter. Set aside the pineapple for the frosting and use 3/4 cup pineapple juice in the cake. 20 ounces unsweetened crushed pineapple
- In a large bowl, add the cake mix, oil, pineapple juice, eggs, and drained mandarin oranges. Use a hand mixer or stand mixer to mix well, scraping the sides of the bowl as needed. 1 box yellow cake mix, 1/2 cup vegetable oil, 3/4 cup pineapple juice, 3 large eggs, 11 ounces mandarin oranges
- Pour batter evenly between the two prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.
- In a bowl, mix together the drained pineapple and dry vanilla pudding mix. Then fold in the Cool Whip. 3.4 ounces dry instant vanilla pudding mix, 12 ounces Cool Whip
- Once the cake is cool, place one cake layer on a cake plate. Spread frosting over the top. Then place the other layer of cake on top of that.
- Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks, if desired.
Notes
- Storage: Store this cake covered in the refrigerator for up to 3 days. Store in the freezer for up to 6 weeks.
- The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
- Storage: Store this cake covered in the refrigerator for up to 3 days. Store in the freezer for up to 6 weeks.
Nutrition Information
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Calories
273kcal
(14%)
Carbohydrates
60g
(20%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
386mg
(16%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
250IU
(5%)
Vitamin C
11.4mg
(13%)
Calcium
139mg
(14%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 60g | 20% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 386mg | 16% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 139mg | 14% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.7
66 reviews
Excellent
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