In the 80’s I remember the popularity of Pig Pickin Cake. It is a great summertime choice and it was our Easter dessert. The cake includes a yellow cake mix, cool whip, pineapple and mandarin oranges. Mr. D loved it when I made this cake in the past and gave it up when he was diagnosed with Type II diabetes. When I found the Pillsbury sugar free yellow cake mix, I realized I could prepare this cake with the sugar free mix.
The cake is easy to make and the frosting is super simple to make. The flavors of the mandarin oranges combined with the cake mix is such a mellow taste and with the frosting make of cool whip and pineapple the taste is sweet but not overwhelming. I added the coconut to the frosting as a garnish.
The past few days here in the foothills of North Carolina have been unseasonably cool and dreary. However, I know sweltering hot, humid days will arrive soon and this would make a great summertime dessert.
Mandarin Orange Pig Pickin’ Cake
Prep time: 10 min |Cook time: 25 min |Yield: About 12 serving
For the Cake:
1 box of butter style yellow cake mix
1/3 cup of vegetable or canola oil
3 large eggs
1 (11 or 15 ounce) can of mandarin oranges, undrained
For the Frosting:
1 (5.1 ounce) package of instant vanilla pudding
1 (20 ounce) can of crushed pineapple, undrained
1 (16 ounce) carton of whipped topping (like Cool Whip)
Sprig of fresh mint, for garnish, optional
Preheat oven to 350 degrees F. Butter three 8 or 9 inch cake pans and flour or line with parchment paper; set aside.
Add the cake mix, oil and eggs to the bowl of a mixer and mix on low until blended. Reserve a couple of the oranges for garnish if desired. Add the remaining oranges with their juice, blend in on low then mix on medium speed for about 2 minutes. Divide evenly into the three prepared cake pans and bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the middle comes back clean. Let cool in the pan for 15 minutes, then turn out onto a cake rack to cool completely.
Blend together the instant pudding and crushed pineapple; set aside for 5 minutes. Gently fold in the whipped topping and spread in between the layers, and frosting the sides and top of the cake. Garnish the top with a sprig of mint and the reserved orange segments, if desired. Cover and refrigerate overnight. Store any leftovers in the fridge.
I am very thankful that a sugar free cake mix is now offered by Pillsbury as it helps me to create old favorites that Mr. D loves so much. Hope you have a chance to make this luscious dessert sometime soon.
Thanks for stopping by.