Pig Pickin’ Cake is normally served here in the South at barbeques, family gatherings, and church potlucks. So for our Memorial Day barbeque we had ribs, potato salad, baked beans, and hush puppies. To round out this meal, I knew this southern classic would be a great addition. This Pig Pickin’ Cake is the ideal dessert for this summer…. the whipped pineapple frosting makes the cake light and refreshing.
Here’s My Notes:
1)If you want to make this cake more travel-friendly, bake it in a 9×13-inch baking dish for 25-30.
Pig Pickin’ Cake
Recipe was adapted from HERE.
1 (18.25oz) box yellow cake mix
1 (15oz.) can mandarin oranges
1/3 cup oil
1 (3.4oz) package vanilla instant pudding
1 (20.oz) can crushed pineapple
1 (8oz.) tub whipped topping
Preheat oven to 350 degrees and spray three 9-inch cake pans with non-stick cooking spray and line with parchment paper.
Mix together yellow cake mix, the entire can of mandarin oranges, oil, and eggs in a large mixing bowl with a handheld mixer. Divide batter between prepare cake pans and bake in preheated oven for 20-25 minutes.
Cool cake layers completely on a wire rack.
While the cake layers are cooling prepare frosting. Blend together the instant pudding and crushed pineapple, let sit for 5 minutes. Gently fold in the whipped topping.
Spread frosting between cake layers, and frost the sides and top of cake. Store any leftovers in the fridge.