Description
The Pig Pickin’ Cake is a celebration on a plate, a dessert that brings together the lightness of fluffy white cake with the juicy zest of mandarin oranges, all enveloped in a creamy whipped pineapple frosting. This cake is not just a treat; it’s a tropical getaway in every slice. Its layers are tender and moist, each bite bursting with the sweet tang of citrus, while the pineapple frosting adds a lush, creamy texture that melts in your mouth.
Ingredients
For the Cake:
1 box white cake mix
⅓ cup oil
4 egg whites
8 oz canned mandarin oranges, with juice reserved
Water (to add to the mandarin orange juice for required cake mix liquid)
For the Whipped Frosting:
16 oz frozen whipped topping, thawed
20 oz crushed pineapple, undrained
5.1 oz instant vanilla pudding
Instructions
Cake:
Preheat oven according to cake mix package directions. Grease and flour two round cake pans.
Follow the cake mix instructions, substituting water with a mix of mandarin orange juice (topped with water to meet the package’s required water measurement).
Mix the cake batter, then gently fold in the drained mandarin oranges, breaking them into smaller pieces.
Bake according to the package directions. Allow to cool completely before frosting.
Whipped Frosting:
Whisk together the crushed pineapple (with juice) and instant vanilla pudding in a bowl.
Fold in half of the whipped topping until well incorporated. Then, fold in the remaining whipped topping until smooth.
Refrigerate the frosting until the cake is cooled and ready to be frosted.
Frost the top of one cake layer, place the second cake layer on top, and then frost the entire cake.
Optionally, decorate with strawberries, additional pineapple, or mandarin oranges.
- Prep Time: 15 minutes
- Cook Time: According to cake mix directions