Classic Pig Pickin’ Cake

This Classic Pig Pickin’ Cake is a beloved Southern dessert, known for its light, fluffy texture and sweet, fruity flavor. Made with a yellow cake base and a creamy, pineapple-mandarin topping, it’s an easy and delicious crowd-pleaser that’s perfect for potlucks, barbecues, and family gatherings.

Classic Pig Pickin’ Cake

Ingredients:

Instructions:

1. Preheat & Prepare Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a mixing bowl, beat the 1 box yellow cake mix, 3 eggs, ⅓ cup oil, and 1 cup water until well combined. Add one of the (11 oz) cans of drained mandarin oranges to the batter and beat until the oranges are well blended in. Pour the batter into the prepared baking dish.
2. Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before you prepare the topping.
3. Make the Topping: In a large bowl, stir together the 1 (3.4 oz) box of instant vanilla pudding mix and the 1 (20 oz) can of crushed pineapple with its juices. Gently fold in the 1 (16 oz) package of thawed frozen whipped topping until the mixture is uniform.
4. Assemble & Chill: Once the cake has cooled completely, frost it with the pineapple and pudding topping. Top the cake with the second (11 oz) can of drained mandarin oranges. Chill the cake in the refrigerator for a minimum of 30 minutes before serving to allow the topping to set.

Enjoy this deliciously light and fruity dessert!