Pig Pickin Cake
A simple southern cake for any BBQ
Course: Dessert
Cuisine: American, Southern
Keyword: desserts, cake, mandarin oranges, pineapple
Cake
- 1 package Yellow Cake Mix
- 2 11 oz can Mandarin oranges save the juice from 1 can for use in the cake
- 4 large eggs
- ¾ cup sugar
- ¼ cup vegetable oil
- 2 tsp vanilla
Frosting
- 1 15 oz can crushed pineapple well drained
- 1 3.5 oz instant vanilla pudding mix
- 1 16 oz container frozen whipped topping thawed
Garnish
- 1 11 oz mandarin oranges well drained
- Any seasonal fruit
Preheat oven to 350°. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside. Or 2 9 inch round cake pans.
In a medium mixing bowl, mix together the cake mix, canned oranges with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla. Mix for a couple of minutes.
Pour the batter into the prepared baking dish and bake in the oven for 35-40 minutes, until center is done by inserting a toothpick and having it clean when it's removed.
Let the cake sit & completely cool.
In a medium bowl, combine the well-drained pineapple and the pudding mix until the pineapple is evenly coated with the mix. Let the mixture sit for a couple of minutes, 1-3 minutes.
Fold in the thawed whip topping until evenly combined. Spread frosting evenly over the top of the cake and garnish, if desired with well-drained mandarin oranges, pineapple or any fruit of your choice that pairs well with oranges.
Enjoy!!
Nutrition values are estimates, for exact values consult a nutritionist.