Mandarin Orange Cake
Mandarin orange cake (pig pickin' cake) is a Southern classic: yellow cake with mandarin orange flavor topped with pineapple whipped frosting.
Servings: 12 slices
Calories: 337kcal
Ingredients
Cake
- 1 box yellow cake mix
- 1 11-ounce can mandarin oranges, diced and undrained
- 4 eggs
- ½ cup oil
Frosting
- 1 3.4-ounce box instant vanilla pudding
- 16 ounces whipped topping
- 1 8-ounce can crushed pineapple, undrained
Instructions
- Preheat the oven to 350. Grease and flour three round cake pans or grease one 9x13 baking dish.
- Place all cake ingredients into a large bowl and beat with an electric mixer until well blended and fully combined (about two minutes).1 box yellow cake mix, 1 11-ounce can mandarin oranges, diced and undrained, 4 eggs, ½ cup oil
- Pour into prepared pans and bake until a toothpick inserted in the center comes out clean (25-30 minutes, slightly less if you use three pans). If using round pans, allow the cakes to cool for 10 minutes before turning out to cool completely. If using 9x13, allow the cake to cool completely in the pan.
- For the frosting, place the canned pineapple (with juice) and the pudding mix in a mixing bowl. Beat until just mixed. Add in whipped topping and beat on low speed for about one minute until blended in. Frost cake.1 3.4-ounce box instant vanilla pudding, 16 ounces whipped topping, 1 8-ounce can crushed pineapple, undrained
- Cover well and refrigerate. Best if made 2 or 3 days ahead and refrigerated before serving.
Nutrition
Calories: 337kcal