Pig-Pickin Cake

by Sheryl

Prep Time: 30 mins | Cook Time: 25 mins

Made from a package of cake mix with mandarin oranges, and crushed pineapples. This sure is one of the simplest and quickest cake you can make in a heartbeat! A summer cake, birthday cake, cake for all occasion with just the right amount of everything. You have to be patient though because this cake needs to be stored in the fridge first until the whipped topping is set. But it’s all worth it!

Ingredients

1 pkg yellow cake mix
11 oz can(s) mandarin oranges, undrained
1 stick butter, melted
1/4 c vegetable oil
4 large Eggs
1 (8 oz) can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
12 oz whipped topping, thawed
3.4 oz box of instant french vanilla or pistachio pudding (I use the French vanilla)
1 – 1 1/2 c shredded coconut

How to make Pig-Pickin Cake

Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Use cooking spray to grease two 9-inch round cake pans and sprinkle with flour.

Step 3: Add the cake mix, oranges, butter, oil, eggs, whipped topping, pudding, and coconut in a medium mixing bowl. Beat with an electric mixer for about 3 minutes.

Step 4: Place the batter into the prepared cake pans.

Step 5: Bake in the preheated oven for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Step 6: Once done, remove the cakes from the oven and allow them to cool for at least 10 minutes at room temperature.

Step 7: Over the warm cake, poke small holes and pour the pineapple juice over the holes.

Step 8: Mix the frosting ingredients in a small mixing bowl and spread it over the cooled cake.

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