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Pig Pickin’ Cake
Ingredients:
- For the Cake:
- 1 package yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can mandarin oranges (with juice)
- For the Topping:
- 1 can crushed pineapple (with juice)
- 1 package (3.4 oz) vanilla instant pudding mix
- 1 container (8 oz) Cool Whip
- Maraschino cherries for garnish
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, eggs, and the entire can of mandarin oranges (including the juice).
- Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and the oranges are broken up and distributed throughout.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
- Prepare the Topping:
- In a medium mixing bowl, combine the crushed pineapple (with juice) and the instant vanilla pudding mix. Stir until the pudding mix is fully dissolved and the mixture begins to thicken.
- Gently fold in the Cool Whip until well combined.
- Assemble the Cake:
- Once the cake layers have cooled completely, place one layer on a serving plate.
- Spread a generous amount of the pineapple-Cool Whip topping over the first layer.
- Place the second cake layer on top and spread the remaining topping over the entire cake, including the sides.
- Garnish the top of the cake with maraschino cherries and additional mandarin oranges if desired.
- Chill and Serve:
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the topping to set.
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This Pig Pickin’ Cake is a light and fruity dessert that’s perfect for gatherings and potlucks. Enjoy!
For more details, visit the full recipe