Mandarin Orange Cake (Pig Pickin' Cake)
This classic recipe for Mandarin Orange Cake features a tender orange cake with a light and fluffy pineapple-Cool Whip frosting.
Ingredients
- 1 box yellow cake mix
- 4 eggs
- ½ cup oil
- 1 (15 oz) can mandarin oranges (with juice)
- 8 oz Cool Whip defrosted
- 1 (20 oz) can crushed pineapple (drained)
- 1 small box (3 oz) instant vanilla pudding
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch cake pan.
- In a large bowl, combine the cake mix, eggs, oil, and mandarin oranges (including the juice). Beat for 2 minutes on medium speed with a hand mixer.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- When the cake is cool, place the (drained) crushed pineapple and instant pudding in a large bowl and stir to combine. Fold in the defrosted Cool Whip.
- Frost the cake and refrigerate until ready to serve.
Notes
Store the cake in the refrigerator. You can also freeze the cake for up to 3 months.
You can substitute 1.5 cups of heavy cream, whipped to stiff peaks with 1–2 tablespoons of powdered sugar, for the Cool Whip.
If you'd like to garnish the cake, place a mandarin orange segment (from another can) on top of each slice. I think it looks really pretty this way.
Nutrition
Calories: 239kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 46mgSodium: 280mgPotassium: 71mgFiber: 1gSugar: 19gVitamin A: 308IUVitamin C: 6mgCalcium: 98mgIron: 1mg
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