Why You’ll Love This Pig Pickin’ Cake Recipe
While you might think all cakes are created equal, this Pig Pickin’ Cake truly stands out for its vibrant flavors and delightful texture.
I love how the layers burst with juicy pineapple and mandarin oranges, creating a moist and invigorating experience in every bite. The combination of the sweet cake and creamy Cool Whip icing is simply irresistible.
Plus, it’s visually stunning, making any occasion feel special. Whether I serve it at a picnic or a birthday party, it never fails to impress.
Trust me, once you try this cake, you’ll be hooked and craving more!
Ingredients of Pig Pickin’ Cake
When it comes to baking, having the right ingredients is key, and that’s especially true for our delightful Pig Pickin’ Cake. This cake isn’t just any dessert; it’s a magical combination of flavors that makes your taste buds dance.
Imagine this: a moist, fluffy cake filled with sweet mandarin oranges and crushed pineapple, all topped off with a creamy Cool Whip icing. Sounds delicious, right? Trust me, this cake is a crowd-pleaser, and having the correct ingredients will guarantee that yours turns out just as scrumptious as it should be.
Here’s what you’ll need to whip up this delightful dessert:
- 10 ounces yellow cake mix
- 3/4 cup vegetable oil
- 4 eggs
- 11 ounces mandarin oranges (DO NOT drain)
- 20 ounces crushed pineapple (DO NOT drain)
- 8 ounces Cool Whip
- 3 ounces instant vanilla pudding
Now, let’s chat a bit about those ingredients. The yellow cake mix is the base of our creation, providing that classic cake flavor and fluffy texture. The addition of vegetable oil keeps the cake moist—because who wants a dry cake, right?
And those mandarin oranges and crushed pineapple? They’re not just there for decoration; they bring a natural sweetness and juiciness that really elevates the entire cake. Don’t even think about draining them; we want all that fruity goodness to soak into the cake.
And let’s not forget the Cool Whip and instant vanilla pudding, which together create a light and creamy icing that just ties everything together beautifully.
How to Make Pig Pickin’ Cake
Alright, let’s plunge into making this delicious Pig Pickin’ Cake. Trust me, it’s easier than you might think and oh-so-rewarding.
First things first, grab your 10 ounces of yellow cake mix and toss it into your mixing bowl. You’ll also need to add 3/4 cup of vegetable oil and 4 eggs. Now, here’s where it gets a little fun: don’t just dump everything in and hope for the best. No, no! You need to mix it all together until you see a nice, smooth batter. I usually use a hand mixer, but if you’ve got a stand mixer, that’s even better. Just make sure everything is well combined.
Once your batter is ready, it’s time to pour it into your buttered and floured 9-inch round cake pans. You want to make sure the pans are prepped well so your cake doesn’t stick. Nobody wants to play the “who can get the cake out of the pan” game, right?
Now, slide those pans into an oven preheated as per the box instructions. Bake them until a toothpick comes out clean—about 25 to 30 minutes usually does the trick, but keep an eye on them. Once they’re baked to perfection, let them cool down.
This is the tricky part: after they cool, you’ll cut each layer in half to create four layers. Don’t worry if it looks a little uneven; we’re going to cover it all up with icing anyway.
Speaking of icing, let’s move on to that heavenly layer of goodness. In a separate bowl, combine the 8 ounces of Cool Whip with 3 ounces of instant vanilla pudding. Whip it up until it’s creamy and dreamy, and then you can start layering.
Take one of your cooled cake layers, slather on a generous amount of that icing, and then stack another layer on top. Repeat this process until all your layers are stacked high and proud. Finally, cover the entire outside of the cake with more icing. Don’t be shy here; the more, the merrier.
Feel free to decorate the top with your favorite fruits—kiwis, strawberries, and blueberries all look fabulous. And there you have it, your very own Pig Pickin’ Cake. Just try not to eat the whole thing in one sitting; I know it’s tempting.
Pig Pickin’ Cake Substitutions & Variations
If you’re looking to shake things up with your Pig Pickin’ Cake, there are plenty of substitutions and variations you can try.
For a lighter cake, swap the yellow cake mix for a lemon cake mix—this adds a nice zing! You can also replace the crushed pineapple with diced peaches or even coconut for a tropical twist.
If you want a creamier texture, consider adding cream cheese to the icing. And don’t hesitate to experiment with different fruits; strawberries and blueberries lend a fresh touch.
These simple changes can make your cake a unique delight every time!
Additional Tips & Notes
To guarantee your Pig Pickin’ Cake turns out perfectly, I recommend preparing all your ingredients in advance. This makes the mixing process smoother and helps you avoid any last-minute surprises.
Don’t skip the cooling step; it’s essential for easy layering. When icing, be generous—more is always better!
I’ve found that chilling the cake before decorating can make handling it a breeze. If you want to elevate the flavor, consider adding a splash of almond extract to the batter.
Finally, remember to keep your cake covered in the fridge to maintain its freshness. Enjoy your delicious creation!