Pig Pickin' Cake
This Pig Pickin' Cake is made with box cake mix combined with mandarin oranges and a pineapple Cool Whip frosting. It's fruity, tropical, and ridiculously easy to make!
Servings: 12 slices
Calories: 119kcal
Ingredients
- 15.25 ounce yellow cake mix
- 15.25 ounce can mandarin oranges reserving ¼ cup of juice
- 4 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla
Whipped Pineapple Frosting:
- 20 ounce can crushed pineapple well-drained
- 16 ounces whipped cream (such as Cool Whip), thawed
- 3.4 ounce instant vanilla pudding
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9x13 glass or metal pan with non-stick spray and a bit of flour around the bottom and edges. Discard remaining flour. Set aside.
- Add the cake mix, can of mandarin oranges less ¼ cup of the juice, eggs, vanilla and vegetable oil to a mixing bowl. Beat on low for 2 minutes until well combined.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool completely before frosting.
- Once the cake is ready to frost, add the Cool Whip, drained pineapple and instant pudding to a large bowl. Stir to fully combine.
- Add the frosting to the cake and spread evenly. Add mandarin oranges as garnish if desired.
- Serve or cover and refrigerate.
Notes
This pig pickin' cake should be stored in the refrigerator covered. It's best enjoyed within 3-4 days.
Nutrition
Calories: 119kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 49mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 146IU | Vitamin C: 0.04mg | Calcium: 49mg | Iron: 0.3mg