Ingredients Needed
For the Cake
1 (15.25 oz) box yellow cake mix
3 large eggs
⅓ cup vegetable or canola oil
1 cup water
1 (11 oz) can mandarin oranges, drained
For the Topping
1 (3.4 oz) box instant vanilla pudding mix
1 (20 oz) can crushed pineapple, with juice
1 (16 oz) frozen whipped topping, thawed
1 (11 oz) can mandarin oranges, drained (for topping)
How to Make Our Classic Pig Pickin’ Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, beat the cake mix, eggs, oil, and water until smooth and fully combined.
Fold one can of drained mandarin oranges into the batter, gently breaking them up as you mix.
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely before adding the topping. This step is important so the topping stays fluffy.
In a separate bowl, stir together the dry pudding mix and crushed pineapple (including the juice) until thickened.
Fold in the thawed whipped topping until smooth and evenly combined.
Spread the topping evenly over the cooled cake. Finish by scattering the remaining mandarin oranges over the top.
Chill for at least 30 minutes before slicing and serving.
Storage & Serving Suggestions
Store leftovers covered in the refrigerator for up to 4 days.
This cake tastes even better after chilling, making it ideal for make-ahead desserts.
Serve cold straight from the fridge for the best texture and flavor.
Pairs perfectly with coffee, iced tea, or as a light finish after a heavy meal.
