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!
Ingredients
FOR THE CAKE
- 1 box yellow cake mix 15.25 ounces
- 1/2 cup unsalted butter softened
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 can mandarin oranges 15 ounces, drained, juice reserved
- 1/2 cup mandarin orange juice from the can
FOR THE TOPPING
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1 can crushed pineapple 20 ounces, well drained
- 8 ounces whipped topping thawed
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 the cake mix, softened butter, eggs, vanilla extract, and ½ cup reserved mandarin orange juice. Beat with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
- ADD ORANGES: Add the drained mandarin oranges 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 the softened cream cheese and powdered sugar until smooth and fluffy, about 1 to 2 minutes.
- ADD PINEAPPLE: Stir in the drained crushed pineapple until evenly combined.
- FOLD: Gently fold in the 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.
Nutrition
Serving: 1 | Calories: 399cal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 410mg | Sugar: 34g | Fiber: 1g | Calcium: 137mg | Iron: 1mg