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–+ servings

Classic Southern Pig Pickin' Cake

A refreshing Southern dessert featuring moist yellow cake infused with mandarin oranges and topped with a light pineapple whipped frosting. Perfect for barbecues and summer gatherings!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern
Calories: 524
Ingredients Method Nutrition

Ingredients
  

  • 1 15.25 ounce package yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 1 11 ounce can mandarin oranges, undrained
  • 1 8 ounce container frozen whipped topping, thawed
  • 1 3.4 ounce package instant vanilla pudding mix
  • 1 20 ounce can crushed pineapple, undrained

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Drain the mandarin oranges, reserving 1/2 cup of the juice. Gently fold the mandarin orange segments into the cake batter, breaking them up slightly as you mix.
  4. Pour the 1/2 cup reserved mandarin juice into the batter and stir until incorporated.
  5. Divide the batter evenly among the three prepared cake pans.
  6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
  8. While the cakes cool, prepare the frosting. In a large bowl, whisk together the dry instant pudding mix and undrained crushed pineapple until combined.
  9. Fold in the thawed whipped topping until well blended. Refrigerate frosting for at least 30 minutes to set.
  10. Once cakes are completely cooled, place the first layer on a serving plate and spread with about 1/4 of the frosting.
  11. Add the second layer, spread with another 1/4 of the frosting, then top with the third layer.
  12. Cover the top and sides of the cake with the remaining frosting.
  13. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Nutrition

Calories: 524kcalCarbohydrates: 71gProtein: 6gFat: 25gSaturated Fat: 12gCholesterol: 75mgSodium: 523mgFiber: 1gSugar: 51g
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