Classic Pig Pickin Cake: The Ultimate Southern Citrus Dream

Ingredients

For the Cake

• 1 box (15.25 oz) yellow cake mix
• 1 (11 oz) can mandarin oranges, undrained
• 4 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract

For the Frosting

• 1 (20 oz) can crushed pineapple, well drained
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• ½ cup shredded coconut (optional)

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👩‍🍳 Step-by-Step Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
2. In a large bowl, whisk cake mix, mandarin oranges (with juice), eggs, oil, and vanilla until smooth.
3. Divide batter between pans. Bake 25-30 mins until a toothpick comes out clean.
4. Cool 10 mins in pans, then transfer to a wire rack.

2. Whip Up the Frosting

1. In a bowl, mix drained pineapple and pudding powder.
2. Fold in whipped topping and coconut (if using).

3. Assemble & Chill

1. Place one cake layer on a plate. Spread with half the frosting.
2. Top with the second layer and remaining frosting.
3. Refrigerate at least 2 hours (overnight is best!).

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💡 Pro Tips

✅ Don’t overmix batter – Keeps the cake tender
✅ Press pineapple in a sieve – Remove every drop of juice for stable frosting
✅ Toast the coconut – Adds nutty depth
✅ Make ahead – Flavors meld beautifully after 24 hours