Classic Pig Pickin’ Cake

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Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish.

  2. Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for 2-3 minutes, until the batter is smooth and well combined.

  3. Add Oranges: Gently fold the drained mandarin oranges into the batter until they are evenly distributed.

  4. Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  5. Cool: Remove the cake from the oven and place it on a wire rack. Allow it to cool completely in the pan before frosting.

  6. Make the Frosting: In a separate large bowl, whisk together the instant vanilla pudding mix and the entire can of crushed pineapple with its juices. Let this mixture sit for 2-3 minutes to thicken slightly.

  7. Fold in Whipped Topping: Using a spatula, gently fold the thawed whipped topping into the pineapple-pudding mixture until no streaks remain and it is smooth and fluffy.

  8. Frost and Garnish: Spread the frosting evenly over the completely cooled cake. Arrange the second can of drained mandarin oranges on top as a garnish.

  9. Chill: Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.

Chef’s Tip: For the best flavor and texture, make this cake a few hours ahead of time or even the night before. Chilling it overnight allows the cake to become incredibly moist and the flavors to develop fully. Keep refrigerated until ready to serve.

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