Pig Picking Cake – a delicious recipe with butter, vegetable, eggs, oranges, vanilla pudding, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Butter three 8 or 9 inch cake pans and flour or line with parchment paper; set aside.
2
Add the cake mix, oil and eggs to the bowl of a mixer and mix on low until blended. Reserve a couple of the oranges for garnish if desired. Add the remaining oranges with their juice, blend in on low then mix on medium speed for about 2 minutes. Divide evenly into the three prepared cake pans and bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the middle comes back clean. Let cool in the pan for 15 minutes, then turn out onto a cake rack to cool completely.
3
Blend together the instant pudding and crushed pineapple; set aside for 5 minutes. Gently fold in the whipped topping and spread in between the layers, and frosting the sides and top of the cake. Garnish the top with a sprig of mint and the reserved orange segments, if desired. Cover and refrigerate overnight. Store any leftovers in the fridge
560
kcal
Calories
48
g
Fat
11
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box of butter style yellow cake (Duncan Hines Preferable), 1/3 cup of vegetable or canola oil, 3 large eggs, 1 (11 or 15 oz) can of mandarin oranges, undrained, and more.
Yes, Pig Picking Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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