Pig Pickin' Cake
A yellow cake flavored with oranges and vanilla and covered in a frosting made of whipped topping and instant pudding.
Servings 12
Cost 5
Ingredients
- 1 box yellow cake mix 15.25 ounces
- 15 oz can mandarin oranges, undrained
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract, divided use
Frosting
- 1 3.4 oz package vanilla pudding mix 3.4 ounces
- 2 8 oz crushed pineapple, undrained (see note about 20 oz can)
- 1 container whipped topping 8 ounces
Instructions
- Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
- Remove about 4 of the mandarin orange pieces to decorate the cake. This is optional, but it lets people know there are oranges in the cake.
- Put the remaining mandarins and their liquid, cake mix, oil, eggs, and 1 teaspoon of the vanilla in a mixing bowl and beat at medium speed about 2 ½ minutes.
- Pour batter evenly into cake pans. Bake for 25 to 28 minutes or until a toothpick inserted comes out clean. Let cool in the pans for about 5 minutes, then turn onto a rack and let cool completely.
- Chill until ready to serve.
Frosting
- In a mixing bowl, stir together the pudding mix, undrained pineapple, whipped topping, and remaining teaspoon of vanilla. Cover the bowl and chill for about an hour and a half or until the cake is completely cool.
- When cakes are cool, spread frosting on cake, stack and frost the sides. Decorate with the reserved orange slices.
Notes
If you'd rather just buy a 20 oz can, that's fine. Just hold back about ½ cup of it so that the frosting isn't too runny.