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Pig Pickin Cake
A light, sweet and moist cake perfect for spring or summertime. This sunshine cake is studded with mandarin oranges and topped with a creamy and fluffy vanilla pineapple topping. Perfect for potlucks, BBQs and picnics.
Course
Dessert
Cuisine
American
Keyword
cake, pig pickin cake, sunshine cake
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Chill Time
4
hours
hours
Total Time
4
hours
hours
45
minutes
minutes
Servings
12
Calories
352
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Hand Mixer
8 inch cake pan
Ingredients
1
package
yellow cake mix
15.25oz box
1
cup
water
½
cup
vegetable oil
3
large eggs
1
can
mandarin oranges
11oz, drained
1
can
crushed pineapple
15oz, drained
1
package
vanilla instant pudding mix
3.4oz
1
container
Cool Whip
12oz, thawed
Maraschino cherries
for garnish
US Customary
-
Metric
Instructions
Preheat oven to 350°F. Grease two 8-inch cake pans.
In a large mixing bowl, add cake mix, water, vegetable oil, and eggs. Mix with a hand mixer until combined.
Stir in mandarin oranges, but set aside a few for garnish.
Pour batter evenly into the prepared cake pans.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool layers in pans for 10 minutes before removing from the pan and cool on racks until completely cooled.
In a medium mixing bowl, combine the crushed pineapple with the vanilla pudding mix. Fold in Cool Whip.
Spread frosting on the first cake. Add second cake on top of the first cake and cover with frosting, making sure to cover the sides and top.
Garnish with maraschino cherries and mandarin oranges.
Chill 4 hours before serving.
Nutrition
Calories:
352
kcal
|
Carbohydrates:
58
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
44
mg
|
Sodium:
395
mg
|
Potassium:
150
mg
|
Fiber:
2
g
|
Sugar:
37
g
|
Vitamin A:
257
IU
|
Vitamin C:
10
mg
|
Calcium:
134
mg
|
Iron:
1
mg