Name: Pig Pickin Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Southern American
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); Reserved crushed pineapple (from the cake ingredient)

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Introduction

Pig Pickin Cake is a delightful Southern dessert that combines the tropical flavors of pineapple and mandarin oranges with a moist yellow cake. Topped with a creamy, fruity frosting, this cake is perfect for warm-weather gatherings and celebrations.

A close-up of a two-layer yellow sponge cake with a thick layer of white frosting between the layers and on top. The cake looks soft and moist, with the frosting having a fluffy, creamy texture. The slice is held by a cake server on a wooden tray, with the whole cake in the background. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Preheat the oven to 350ºF. Grease and flour two 8-inch round cake pans or use a greased 9×13-inch cake pan.
Step 2: Drain the crushed pineapple, reserving the juice for the cake batter. Set the pineapple aside for the frosting. Measure 3/4 cup of pineapple juice for use in the batter.
Step 3: In a large bowl, combine the yellow cake mix, vegetable oil, pineapple juice, eggs, and drained mandarin oranges. Mix well with a hand mixer or stand mixer, scraping the bowl sides as needed.
Step 4: Pour the batter evenly into the prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted near the center comes out clean. Allow cakes to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
Step 5: In a separate bowl, blend the drained pineapple with the dry instant vanilla pudding mix. Gently fold in the Cool Whip until well combined.
Step 6: Once the cakes are fully cooled, place one layer on a cake plate. Spread a generous amount of frosting over the top.
Step 7: Add the second cake layer on top. Spread the remaining frosting evenly over the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks if desired.

Tips & Variations

For extra moisture, brush each cake layer with reserved pineapple juice before frosting.
Use stabilized whipped cream instead of Cool Whip for a fresher taste and texture.
Try adding toasted coconut flakes to the frosting for a tropical twist.
If preferred, bake the cake in a 9×13-inch pan for a single-layer sheet cake version.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Let the cake sit at room temperature for about 15 minutes before serving for the best texture. Avoid freezing as the whipped topping may separate upon thawing.

How to Serve

The image shows a two-layer round cake with a light orange-yellow sponge. Each layer is separated by a thick spread of white creamy frosting, which also covers the entire outside of the cake in a textured, slightly fluffy style. The top of the cake is decorated with six bright orange mandarin segments arranged in a small circle near the center. The cake is placed on a white marbled textured surface. The plate holding the cake is clear but changed to white color. A slice is cut out, revealing the moist texture of the cake layers and creamy filling inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can substitute fresh crushed pineapple, but be sure to drain it well to prevent the batter from becoming too wet. Reserve some juice to replace the canned juice in the recipe.

Is there a homemade alternative to the cake mix?

Absolutely. If you prefer, use your favorite homemade yellow cake recipe. Just be sure to fold in the mandarin oranges and pineapple juice as in the original instructions to maintain the flavor and moisture balance.