Prep time: 30 mins| Cook time: 25 mins
This cake is incredibly good, you’ll want to lick your fingers and plate clean! Never miss the opportunity to try this amazing Pig-Pickin Cake. Made only with simple ingredients and ready in no time, this super moist and perfectly sweet cake will be your new favourite! A certified crowd favourite and perfect not only as an easy and fast dessert but crazy delicious for every occasion! Made this again today for a simple get-together with friends and colleagues and as expected, it was a blast!
Ingredients
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CAKE:
1 pkg yellow cake mix
1 can(s) mandarin oranges, undrained (11 ounces)
1 stick butter, melted
1/4 cup vegetable oil
4 large eggs
1 can(s) crushed pineapple (20 ounces, juice used to pour over cake and pineapple used for frosting)
FROSTING:
12 ounces whipped topping, thawed
3.4 ounces box of instant French Vanilla or pistachio pudding (I use the French vanilla)
pineapple from a can of crushed pineapple
1 – 1 1/2 cups shredded coconut
How to make Pig-Pickin Cake
Step 1: Prepare the oven. Preheat it to 350 degrees. And grease and flour the pans. Set aside.
Step 2: On medium for about 3 minutes, combine the cake ingredients (yellow cake mix, mandarin oranges, butter, vegetable oil, and eggs) except for the juice until the oranges break up. Into 2 9-inch round cake pans, pour the batter. Place in the preheated oven and bake for about 25 minutes until a knife inserted in the centre of the cake comes out clean. Remove from the oven when done and allow the cakes to cool for at least 10 minutes.
Step 3: Poke holes on the still-warm cake, then drizzle the reserved pineapple juice over.
Step 4: In the meantime, mix the frosting ingredients (whipped topping, pudding, pineapple, and shredded coconut) until completely combined and the pudding mix has fully dissolved. Once the cake has cooled completely, frost it.
Ingredients
- CAKE:
- 1 pkg yellow cake mix
- 1 can(s) mandarin oranges, undrained (11 ounces)
- 1 stick butter, melted
- 1/4 cup vegetable oil
- 4 large eggs
- 1 can(s) crushed pineapple (20 ounces, juice used to pour over cake and pineapple used for frosting)
- FROSTING:
- 12 ounces whipped topping, thawed
- 3.4 ounces box of instant French Vanilla or pistachio pudding (I use the French vanilla)
- pineapple from a can of crushed pineapple
- 1 - 1 1/2 cups shredded coconut
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. And grease and flour the pans. Set aside.
Step 2: On medium for about 3 minutes, combine the cake ingredients (yellow cake mix, mandarin oranges, butter, vegetable oil, and eggs) except for the juice until the oranges break up. Into 2 9-inch round cake pans, pour the batter. Place in the preheated oven and bake for about 25 minutes until a knife inserted in the centre of the cake comes out clean. Remove from the oven when done and allow the cakes to cool for at least 10 minutes.
Step 3: Poke holes on the still-warm cake, then drizzle the reserved pineapple juice over.
Step 4: In the meantime, mix the frosting ingredients (whipped topping, pudding, pineapple, and shredded coconut) until completely combined and the pudding mix has fully dissolved. Once the cake has cooled completely, frost it.
