Prep: 30 mins | Cook: 25 mins
Sunshine in a cake. This lovely Pig-Pickin Cake is made right out of a cake mix box with mandarin oranges and crushed pineapple. So easy to whip up with only a few simple steps and ingredients. My all-time favourite dessert for all year round. My go-to whenever it’s gloomy outside because this reminds me of new beginnings.
Ingredients
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1 package yellow cake mix
11 ounces mandarin oranges, undrained
1 stick butter, melted
1/4 cup vegetable oil
4 large Eggs
1 – 8 ounces can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
12 ounces whipped topping, thawed
3.4-ounce box of instant french vanilla or pistachio pudding (for this recipe, I used french vanilla)
1 – 1 1/2 cups shredded coconut
How to make Pig-Pickin Cake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Ready the pans. Grease and flour two 9-inch round cake pans.
Step 3: In a medium bowl, put the cake ingredients (cake mix, butter, mandarin oranges, eggs, and vegetable oil). Beat well for about 3 minutes.
Step 4: Transfer the batter into two 9-inch round cake pans. Place inside the preheated oven. Bake for about 25 minutes or until a knife inserted in the middle of the cake comes out clean.
Step 5: Remove from the oven and allow the cakes to cool for at least 10 minutes.
Step 6: Poke holes on the entire cake while still warm. And drizzle the reserved pineapple juice all over the holes.
Step 7: Ready the frosting. Combine the whipped topping, instant french vanilla or pistachio pudding, crushed pineapple, and shredded coconut until well mixed, and the pudding has completely dissolved.
Step 8: Frost the fully cooled cake.
Ingredients
- 1 package yellow cake mix
- 11 ounces mandarin oranges, undrained
- 1 stick butter, melted
- 1/4 cup vegetable oil
- 4 large Eggs
- 1 - 8 ounces can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
- 12 ounces whipped topping, thawed
- 3.4-ounce box of instant french vanilla or pistachio pudding (for this recipe, I used french vanilla)
- 1 - 1 1/2 cups shredded coconut
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Ready the pans. Grease and flour two 9-inch round cake pans.
Step 3: In a medium bowl, put the cake ingredients (cake mix, butter, mandarin oranges, eggs, and vegetable oil). Beat well for about 3 minutes.
Step 4: Transfer the batter into two 9-inch round cake pans. Place inside the preheated oven. Bake for about 25 minutes or until a knife inserted in the middle of the cake comes out clean.
Step 5: Remove from the oven and allow the cakes to cool for at least 10 minutes.
Step 6: Poke holes on the entire cake while still warm. And drizzle the reserved pineapple juice all over the holes.
Step 7: Ready the frosting. Combine the whipped topping, instant french vanilla or pistachio pudding, crushed pineapple, and shredded coconut until well mixed, and the pudding has completely dissolved.
Step 8: Frost the fully cooled cake.
