Pig Pickin’ Cake

 

Pig Pickin’ Cake

Ingredients:

1 box yellow cake mix (15.25 ounces)

3 large eggs

⅓ cup vegetable oil or canola oil

1 cup water

2 cans mandarin oranges (11 ounces each), well drained

1 can crushed pineapple in juice (20 ounces) – do not drain

1 container frozen whipped topping (16 ounces), thawed

1 package instant vanilla pudding mix (3.4 ounces)

Instructions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

In a large mixing bowl, combine the yellow cake mix, eggs, oil, and water. Beat until smooth and fully blended.

Add one can of drained mandarin oranges to the batter. Mix on medium speed until the oranges break apart and are evenly distributed.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely.

While the cake is cooling, prepare the topping: In a large bowl, stir together the vanilla pudding mix and crushed pineapple with its juices until thickened slightly.

Gently fold in the thawed whipped topping until fully combined.

Spread the frosting over the cooled cake and decorate with the second can of drained mandarin oranges.

Chill the cake in the refrigerator for at least 30 minutes before serving for the best flavor and texture.