Pig Pickin Cake
Crushed pineapple, mandarin oranges, and a boxed cake mix are the basic ingredients of this simple cake recipe, pig pickin cake. Sunshine within a cake!
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Calories: 547kcal
Servings: 12
Equipment
- 13x9-inch Baking Pan
- Can Opener
- Mixing Spoon
- Cooling Rack
- Serving Plate
Ingredients
- 1 Box Yellow Cake Mix 15.25 oz
- 1 Cup Water
- 1/2 Cup Vegetable Oil
- 3 Large Eggs
- 11 oz Mandarin Oranges drained & divided (My can was 15oz and I reserved 9 oranges)
- 15 oz Crushed Pineapple drained (My can was 20oz, and I used it all)
- 3.4 oz Instant Vanilla Pudding Mix
- 12 oz Cool Whip softened thawed
- Garnish: maraschino cherries & extra oranges
Instructions
- Preheat oven to 350°F and grease two 8-inch cake pans.
- Mix cake mix, water, oil, and eggs until smooth.
- Gently fold in most mandarin oranges.
- Divide batter between pans and bake for 23-27 minutes.
- Cool cakes for 15 minutes, then transfer to a wire rack.
- Mix pineapple, pudding mix, and Cool Whip for frosting.
- Assemble cake with frosting between layers and on top.
- Garnish with cherries and remaining oranges.
- Chill for 4 hours before serving.
Nutrition
Calories: 547kcal | Carbohydrates: 90g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 243mg | Sodium: 562mg | Potassium: 197mg | Sugar: 65g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 117mg