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Southern Mandarin Orange Pig Pickin’ Cake

A light and fruity Southern cake made with yellow cake mix and topped with a creamy pineapple whipped topping, perfect for potlucks and gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 days
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box 1 box (about 15.25 ounces) yellow cake mix Use a standard mix for best texture and flavor.
  • 1 can 1 can (11 ounces) mandarin oranges, diced, with their juice
  • 4 large 4 large eggs
  • 1/2 cup 1/2 cup vegetable oil Can substitute with melted coconut oil.
For the Pineapple Whipped Topping
  • 1 box 1 box (3.4 ounces) instant vanilla pudding mix Can substitute with instant cheesecake pudding.
  • 1 can 1 can (8 ounces) crushed pineapple, undrained
  • 16 ounces 16 ounces frozen whipped topping (such as Cool Whip), thawed Use non-dairy whipped topping for dairy-free option.

Method
 

Preparation
  1. Heat the oven to 350°F. Grease and flour three 8- or 9-inch round pans, or grease a 9x13-inch baking dish.
  2. In a large bowl, beat the cake mix, diced mandarin oranges with their juice, eggs, and oil for about 2 minutes, until fully combined.
  3. Divide the batter among the pans, or spread it into the 9x13 dish. Bake for 25 to 30 minutes.
  4. Let round layers cool in the pans for 10 minutes, then turn them out onto racks and cool completely.
Topping
  1. Stir the dry pudding mix and undrained crushed pineapple together until just combined.
  2. Add the thawed whipped topping and beat on low for about 1 minute, just until blended.
  3. Frost the cooled cake with the topping, and if you used round layers, spread some topping between the layers too.
  4. Cover the cake and refrigerate it. Let it chill for 2 to 3 days before serving for best flavor.

Notes

The cake tastes even better after a day or two in the fridge. It is great for make-ahead entertaining.