Pig Pickin’ Cake

Pig Pickin Cake is lightly sweet, extra fluffy, and just the kind of citrus dessert you need after a heavy meal. Easy to make with cake mix!

Author: Donna Elick

Servings: 1 (9 x 13-inch) cake

Prep Time15

Cook Time35

cooling time45

Total Time1 35

Ingredients

FOR THE CAKE

1 box yellow cake mix 15.25 ounces
1/2 cup unsalted butter, softened
4 room temperature large eggs
1 teaspoon vanilla extract
1 can mandarin oranges, drained, juice reserved 15 ounces
1/2 cup reserved mandarin orange juice from the can

FOR THE TOPPING

8 ounces softened cream cheese
3/4 cup powdered sugar
1 can crushed pineapple, well drained 20 ounces
8 ounces thawed whipped topping

Instructions

MAKE THE CAKE:

PREP OVEN AND PAN: Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
MIX BATTER: In a large mixing bowl, add 1 box yellow cake mix, 1/2 cup unsalted butter, softened, 4 room temperature large eggs, 1 teaspoon vanilla extract, and 1/2 cup reserved mandarin orange juice. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
ADD ORANGES: Add 1 can mandarin oranges, drained, juice reserved and mix just until incorporated. Most of the orange segments should break into smaller pieces.
BAKE: Pour the batter into the prepared baking dish and spread evenly. Bake for 35 minutes, until the cake is lightly golden and a toothpick inserted in the center comes out clean.
COOL: Remove the cake from the oven and let it cool completely on a wire rack, about 45 minutes. The cake must be fully cooled before adding the topping.

MAKE THE TOPPING:

MIX CREAM CHEESE: In a medium bowl, beat 8 ounces softened cream cheese and 3/4 cup powdered sugar until smooth and fluffy, about 1 to 2 minutes.
ADD PINEAPPLE: Stir in t1 can crushed pineapple, well drained until evenly combined.
FOLD: Gently fold 8 ounces thawed whipped topping until no streaks remain.
ASSEMBLE: Spread the topping evenly over the cooled cake. Garnish with extra mandarin oranges if desired.
SERVE: Serve chilled or at cool room temperature.

Notes

Serving Temperature: This cake can be served chilled or at room temperature, but should not sit out longer than 2 hours.

Storage: Cover and refrigerate for up to 4 days.

Freezing: For best results, freeze the cake without the topping. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the topping before serving.

Ingredient Note: Make sure the crushed pineapple is very well drained so the topping stays thick and creamy.

Baking Tip: Very soft butter blends more easily into the cake mix and helps create a tender crumb.

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