This Pig Pickin Cake is my favorite cake but I especially love it in the summer! Yellow cake mix is whipped up with mandarin oranges for a super moist cake. The frosting is a dreamy combination of whipped topping, crushed pineapple and vanilla pudding. This cake is always a show stopper and crowd pleaser. It is also the perfect summer dessert for any get together.
In a mixing bowl using an electric mixer combine the cake mix, water, vegetable oil and eggs.
Once combined add in most of your oranges, you can set aside a few to decorate the top if you like.
Pour the batter evenly into 2 greased 8 inch cake pans.
Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Cool layers in pans for 10 minutes before removing from pan and cooling on racks until they are completely cool.
Next make the frosting.
In a medium mixing bowl combine the crushed pineapple with the pudding mix.
Once that in combined fold in the whipped topping.
Spread some of the frosting on a layer of cake and top with the other layer.
Frost the top and sides of the cake.
Garnish with more mandarin oranges and maraschino cherries if you like.
Chill for 4 hours before serving.
Refrigerate leftovers for 3-5 days.You can add shredded coconut to the frosting if you like or sprinkle it on top. Some people like to add a little crunch with pecans.The cake has to be completely cooled before icing as the frosting can melt easily.Be sure to get crushed pineapple for the frosting as pineapple tidbits or chunks will not work the same.This also works great in 9x13 baking dish and makes it easy to transport.