Pig Pickin Cake
This light and moist cake will be a hit at your Summer togethers! This old-fashioned cake recipe, which is full of mandarin oranges, pineapple, and whip cream, has been around for generations. Whether you call this a Mandarin Orange Cake, a Pig Pickin’ Cake, a Pea Picking Cake, or a Pig Lickin’ Cake, your family will call it delicious!
Servings 12
Cost $6.33
Equipment
- Hand mixer
- Large mixing bowl
- 2 round cake pans
Ingredients
- 1 box store-bought white cake mix
- ⅓ cup vegetable oil
- 4 egg whites
- ⅔ cup water
- 1-15 ounce can of mandarin oranges undrained, divided
- ⅔ cup juice from the mandarin oranges can
- 1-5.1- ounce Vanilla Pudding mix (Instant)
- 1-20 ounce can of crushed pineapples undrained
- 1 16- ounce container Whipped topping
Instructions
- Prepare 2 round cake pans with grease and flour.
- Preheat the oven to 350 degrees.
- Add the cake mix, vegetable oil, water, mandarin oranges juice and egg whites in a mixing bowl and beat on medium until it is combined.
- Add in 1 ¼ cup of oranges and beat on medium high for 1 minute. The oranges will break up during the mixing process.
- Divide the cake batter between the 2 cake pans and bake according to the directions on the cake box. To test to see if the cake is done, use a toothpick or a cake tester and stick it in the middle of the cake. If the tester comes out clean, the cake is done. If it comes out with batter still on it, put it back into the oven and check at 5 minute increments.
- Let the cakes cool completely.
- Meanwhile, while the cakes are cooling, mix half of the whipped topping together with the pudding.
- Fold in the rest of the whipped topping along with the pineapple.
- Add some of the frosting in between the layers of cake and use the rest to frost the outside of the cake.