Pig Pickin Cake Recipe

a slice of pig pickin' cake on a spatula

4.73 from 22 votes

Jazz up a boxed cake mix to create a moist, fruity layer cake with an easy Cool Whip and pudding frosting. This orange pineapple Pig Pickin Cake recipe is an old fashioned recipe favorite.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 273kcal

Author: Julie Clark

Ingredients

20 ounces unsweetened crushed pineapple 1 can, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3/4 cup pineapple juice drained from crushed pineapple
3 large eggs
11 ounces mandarin oranges 1 can, drained
3.4 ounces dry instant vanilla pudding mix 1 small box
12 ounces Cool Whip or stabilized whipped cream

Instructions

Preheat the oven to 350ºF. Grease and flour 2 8-inch round cake pans or bake in a greased 9x13" cake pan.
Drain the crushed pineapple, but reserve the juice for the cake batter. Set aside the pineapple for the frosting and use 3/4 cup pineapple juice in the cake. 20 ounces unsweetened crushed pineapple
In a large bowl, add the cake mix, oil, pineapple juice, eggs, and drained mandarin oranges. Use a hand mixer or stand mixer to mix well, scraping the sides of the bowl as needed. 1 box yellow cake mix, 1/2 cup vegetable oil, 3/4 cup pineapple juice, 3 large eggs, 11 ounces mandarin oranges
Pour batter evenly between the two prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.
In a bowl, mix together the drained pineapple and dry vanilla pudding mix. Then fold in the Cool Whip. 3.4 ounces dry instant vanilla pudding mix, 12 ounces Cool Whip
Once the cake is cool, place one cake layer on a cake plate. Spread frosting over the top. Then place the other layer of cake on top of that.
Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks, if desired.

Video

Notes

Storage: Store this cake covered in the refrigerator for up to 3 days. Store in the freezer for up to 6 weeks.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition