This mandarin orange cake(aka Southern Pig Pickin' Cake) is super moist and delightful. It's perfect for any occasion, from a picnic to a dinner party, you cannot go wrong! Light, fluffy, and full of that tropical taste everyone is sure to love, you will go crazy for this cake!
1cupoil (I recommend coconut oil for an enhanced flavor)
11ozmandarin orange slices(canned, do not drain - use a larger can if you would like to top with garnish slices)
Frosting
8ozCool Whip(set out to room temperature for 15-20 minutes)
20ozcrushed pineapple(canned, do not drain)
3.5ozJell-O instant vanilla pudding mix
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Begin by preheating your oven to 350°F (175°C). Coat a 9x13 baking dish with oil and flour or non-stick baking spray. In a large mixing bowl, combine 1 box yellow cake mix, 4 large eggs, 1 cup oil, and 11 oz mandarin orange slices. Beat until the batter becomes smooth.
Pour the batter into your prepared baking dish. Bake the cake on the center rack for 30-35 minutes, or until you can insert a toothpick into the center and it comes out clean. Allow the cake to cool completely before adding frosting.
Add all frosting ingredients (room temperature 8 oz Cool Whip, 20 oz crushed pineapple, and 3.5 oz Jell-O instant vanilla pudding mix) to a medium mixing bowl and mix until thoroughly combined.
Pour the frosting mixture over the cooled cake and place it covered in the fridge to chill and set before serving.
Notes
It is normal for the topping to be a slightly wet, runny consistency prior to refrigerating.
In a pinch, you can place eggs in lukewarm water for 5-10 minutes to bring them to room temperature quickly.
Don't skip the coconut oil! It adds a TON of flavor. For even more coconut goodness, toast some flaked coconut to sprinkle over the frosting before serving.
Store covered in the refrigerator for up to 4 days.