Time: 2 hours 40 minutes
Yield: 16 servings
A mainstay of Southern barbecues and roasts, Pig Pickin' Cake is exactly what you'll want after a hearty meal. Made light, moist, and citrusy with mandarin oranges, Pig Pickin' Cake provides a summertime taste any time of the year. The frosting on top is sweet, floral, and tropical with a pineapple twist. You'll be flipping out for this fruity delight!
Ingredients• 1 (15.25-ounce) box yellow cake mix • 4 eggs • 1 cup vegetable oil • 1 (15-ounce) can mandarin oranges in syrup, not drained, plus more for topping • 1 (8-ounce) container frozen imitation whipped topping, thawed • 1 (3.4-ounce) box vanilla instant pudding mix, unprepared • 1 (20-ounce) can crushed pineapple, well-drained • sprinkles, optional, for topping
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish or two 8-inch round cake pans.
In a large bowl, combine the cake mix, eggs, and oil using an electric mixer at low speed.
Mix on low for about 30 seconds, then increase the speed to medium and beat the mixture for an additional 2 minutes.
Add the mandarin oranges (with the syrup) and mix on low speed until completely combined, for about 30 seconds.
Pour the cake mixture into the prepared baking dish or cake pans.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
Allow the cake to cool completely, about 2 hours.
While the cake cools, combine the imitation whipped topping with the instant pudding mix and the pineapple to make the frosting.
Spread the frosting on the cooled cake.
Serve cool and topped with mandarin oranges.