A southern classic that’s perfect for potlucks!
If you aren’t familiar with the Pig Pickin’ Cake, then allow me to introduce you to this southern vintage classic. It’s a no-fuss recipe that is loaded with bright citrus flavors and topped with the most delicious creamy frosting. With both mandarin oranges and pineapple, there’s plenty of interest in every bite. Trust us, once you take a bite, you’ll understand why it always disappears first at the dessert table. Let’s get into the simple process…
Starting with a box of yellow cake mix keeps things simple, but no one would ever guess your shortcut! Mix a full can of mandarin oranges right into the cake batter to get that juicy flavor throughout. The batter bakes up beautifully in a trusty 9×13-inch dish here for easy transport and serving. Toting around a layered cake can be a bit much, don’t you think!?
The most irresistible part of this cake might just be the topping. Crushed pineapple with its juices combines with instant vanilla pudding to create a thick, dreamy base. Fold in a full tub of whipped topping and you’ve got a frosting that’s light, creamy, and just the right amount of tropical. Pile it mile-high on the cooled cake and pop that beauty in the fridge for about 30 minutes to chill before serving. Whether it’s for a church potluck or a summer barbecue, this Classic Pig Pickin’ Cake will win everyone over with the first bite!
. Classic Pig Pickin’ Cake
. Yield(s): Serves 12
. 20m prep time
. 35m cook time
. 1h inactive
Ingredients
1 (15.25 oz) box yellow cake mix
3 eggs
⅓ cup vegetable or canola oil
1 cup water
2 (11 oz) cans mandarin oranges, drained
1 (20 oz) can crushed pineapple with juices
1 (16 oz) package frozen whipped topping, thawed
1 (3.4 oz) box instant vanilla pudding
Preparation
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