Moist and flavorful, this mandarin orange cake (Aka Southern Pig Pickin' cake) is 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)
8ozCool Whip(set out to room temperature for 15-20 minutes)
20ozcrushed pineapple(canned, do not drain)
3.5ozJell-O instant vanilla pudding mix
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 cake mix, eggs, oil, and mandarin orange slices. Beat until the batter becomes smooth.
1 box yellow cake mix, 4 large eggs, 1 cup oil, 11 oz mandarin orange slices
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 Cool Whip, crushed pineapple, and instant vanilla pudding mix) to a medium mixing bowl and mix until thoroughly combined.
8 oz Cool Whip, 20 oz crushed pineapple, 3.5 oz Jell-O instant vanilla pudding mix
Pour the frosting mixture over the cooled cake and place it covered in the fridge to chill and set before serving.