For the Topping:
Crushed pineapple with juices — 1 (20 oz) can
Instant vanilla pudding mix — 1 (3.4 oz) box
Frozen whipped topping (thawed) — 1 (16 oz) container
Step-by-Step Instructions
1. Prepare the Cake Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a mixing bowl, combine the cake mix, eggs, oil, and water. Beat until smooth. Add one can of drained mandarin oranges and mix until the oranges break up and blend into the batter.
2. Bake to Perfection
Pour the batter into the prepared baking dish. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely — patience here makes the topping spread more easily.
3. Make the Creamy Pineapple Topping
In a large bowl, stir together the crushed pineapple (with juices) and pudding mix until thickened. Gently fold in the whipped topping, creating a fluffy, fruit-filled frosting.
4. Assemble & Chill
Spread the topping evenly over the cooled cake. Arrange the remaining can of drained mandarin oranges over the top for a cheerful, sunny finish.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld and the topping set.
Serving Tips
Serve chilled for maximum refreshment.
Pairs beautifully with coffee, iced tea, or lemonade.
For an extra-special touch, garnish with a sprinkle of shredded coconut or a few mint leaves.
Why It’s Always a Hit
Pig Pickin’ Cake isn’t fussy. It’s comforting, nostalgic, and made from ingredients you can keep on hand. The mandarin oranges keep the cake moist, and the pineapple-pudding topping tastes like sunshine on a spoon.
