Sunshine Cake (Pig Pickin Cake)
User Reviews
5
Sunshine Cake (Pig Pickin Cake)
Description
This Sunshine Cake blends a classic yellow cake mix with the bright flavor and texture of mandarin oranges folded directly into the batter. This adds moisture and small citrus pieces in each bite that contrast nicely with the crumb of the cake. The batter is prepared with oil and eggs, baked in round pans lined with parchment for even cooking.
The topping combines whipped heavy cream with powdered sugar and dry instant vanilla pudding mix, resulting in a stable yet fluffy cream layer. Crushed pineapple with its juice is folded into the whipped cream for additional tropical juiciness and sweetness. The topping has a rustic, lightly textured consistency rather than smooth frosting, which fits the garden-party style of the cake.
This cake is well-suited for warm weather or casual celebrations where a refreshing fruit-infused cake feels appropriate. It’s commonly served without a full outer frosting layer, embracing the “naked cake” trend that exposes the edges for a relaxed, inviting appearance.
The notes emphasize using heavy cream with a high-fat content (at least 36%) for best whipping results. Cooling the cakes can be expedited in the freezer if needed, but ensure they remain flat to avoid misshaping. For a smoother finish, the amount of whipped cream used between layers can be reduced and additional topping spread outside.
Ingredients
For the cake
- 1 (15.25 ounce) yellow cake mix
- 2 (11-ounce) cans mandarin orange drained
- 1 cup vegetable oil
- 4 large egg
For the whipped cream topping
- 3 cups heavy cream
- 1/4 cup powdered sugar
- 1 (5.1-ounce) package instant vanilla pudding mix dry powder
- 1 (20-ounce) can pineapple with juices, crushed
- 2 (1.5 ounce) packages freeze dried pineapple blended to powder (OPTIONAL)
- 1/2 cup mandarin oranges chopped, optional, dried
Instructions
- Get yourself set up. Preheat the oven to 350 degrees.
- Prepare four (9-inch) round cake pans by tracing the bottom of the cake pan onto parchment paper. Cut out four circles and place in the bottom of each pan. Spray each parchment-lined pan generously with nonstick spray. (if you only have two cake pans, that's fine, prep them the same way.)
- Make the cake batter. In a large bowl or stand mixer, add 1 box of yellow cake mix. Open 2 cans of mandarin oranges and drain them completely. Add all the canned oranges to the the cake mix in the bowl. Add 1 cup vegetable oil. Add 4 eggs. Beat all of it together with a hand mixer. I know, this feels weird with the oranges, right? Trustttt.
- Once the batter is completely mixed (the oranges will break down into small bits), carefully spoon the batter into the prepared cake pans. If you have four cake pans, you need 1 and 1/4 cup batter in each pan. (If you are using two cake pans, split the batter evenly between the pans.)
- Bake the cakes at 350 degrees. If you have four pans, bake them 12-15 minutes, rotating the pans in the oven about the 9 minute mark. If you have two pans, bake for 23-30 minutes, checking early to make sure you don't over bake. The cake is done when the edges are just starting to pull away from the pans. Don't over bake! A toothpick inserted in the center will come out with no wet batter on it.
- Let the cakes cool on wire racks. About 15 minutes after they have come out of the oven, carefully flip each cake onto the wire rack. Let cool completely.**
- Make the whipped cream topping. For best results when whipping cream, put the whisk/beaters and bowl in the freezer 5-10 minutes before whipping. Chilled tools makes the cream whip higher and faster!In a large bowl or stand mixer set up with the whisk attachment, add 3 cups of whipping cream.* Add 1/4 cup powdered sugar. Beat for 2-4 minutes, until soft peaks are forming.
- Add in the entire 5.1-ounce package of pudding mix. Mix for about 30 seconds. It will start to get very thick and even look a little congealed or grainy. Don't panic.
- Add the 20-ounce can of crushed pineapple WITH all of the juices. Fold in with a rubber spatula, until it looks light and fluffy.
- You can stop here, but if you have the freeze dried pineapple, it really bumps up the flavor in this cake! Use a food processor or blender to blend two (1.5 ounce) packages of freeze dried pineapple until it is a fine powder. Add to the whipped cream mixture. Fold in with a rubber spatula until it is light and fluffy and fully combined. If you are not ready to assemble the cake now, cover and refrigerate the whipped cream.
- Split your cakes, if necessary. If you baked the cake in two layers, split each layer horizontally with a large serrated bread knife to make 4 layers. Place your serrated knife at about the halfway down point on the side of the cake, and gently saw back and forth toward the center of the cake. Turn the cake every so often as you cut, to make sure you are cutting evenly.
- Assemble the cake. Place the first layer of cake down on a serving plate. Top with about 1/4 of the whipped cream topping. Spread to the edges and make sure the whole top is well covered, but not the sides of the cake. Continue with each layer until you've added them all.***
- Decorate with extra mandarin oranges, fresh pineapple, or pipe on plain whipped cream. OR top with chopped up dried mandarins, you can get them online or at Trader Joe's! Love the chew factor this adds, but it's optional.
- Store this cake in the fridge, for sure. That whipped cream topping needs to be chilled!
Notes
- Use heavy cream with at least 36% fat content for stable whipping; higher fat content (like 40%) is preferable.
- To cool cakes faster, chill them briefly in the freezer wrapped in plastic without distorting shape.
- The crushed pineapple in the frosting adds texture and moisture but results in a less smooth finish, so this cake is typically served with exposed edges.
- Adjust frosting distribution by using less between layers and more on the outside if you prefer a coated cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 97mg | 32% |
| Potassium | 60mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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