Classic Pig Pickin’ Cake
This cherished Southern dessert is loved for its airy, tender crumb and sweet, fruity layers. Featuring a moist yellow cake base topped with a creamy pineapple and mandarin orange mixture, it’s a simple yet delightful treat perfect for potlucks, barbecues, or family get-togethers.
Ingredients:
1 (15.25 oz) box yellow cake mix
3 eggs
⅓ cup vegetable or canola oil
1 cup water
2 (11 oz) cans mandarin oranges, drained
1 (20 oz) can crushed pineapple with juice
1 (16 oz) package frozen whipped topping, thawed
1 (3.4 oz) box instant vanilla pudding mix
Instructions:
Preheat & Prepare:
Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, beat together the cake mix, eggs, oil, and water until smooth. Stir in one can of drained mandarin oranges until well incorporated. Pour the batter into the prepared pan.
Bake:
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the topping.
Prepare the Topping:
In a separate bowl, combine the instant vanilla pudding mix and crushed pineapple (including juice). Gently fold in the thawed whipped topping until the mixture is smooth and evenly blended.
Assemble & Chill:
Spread the pineapple topping over the cooled cake. Arrange the remaining drained mandarin oranges on top. Refrigerate for at least 30 minutes to let the topping set.
Enjoy this light and refreshing dessert that’s sure to be a hit at any gathering!
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