Classic Pig Pickin’ Cake

For the Cake

• 1 box (15.25 oz) yellow cake mix
• 1 (11 oz) can mandarin oranges, undrained
• 4 large eggs
• ½ cup vegetable oil

For the Frosting

• 1 (20 oz) can crushed pineapple, well drained
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 (8 oz) container frozen whipped topping, thawed

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the cake mix, mandarin oranges (including the juice), eggs, and vegetable oil. Beat for 2–3 minutes until smooth, allowing the oranges to break up as you mix.
3. Pour the batter into the prepared pan and spread evenly.
4. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely in the pan.
6. In a medium bowl, stir together the drained crushed pineapple and the dry vanilla pudding mix until well combined. Fold in the whipped topping until light and fluffy.
7. Spread the frosting evenly over the cooled cake.
8. Refrigerate for at least 2 hours, or preferably overnight, before serving.

Tips

• This cake tastes even better the next day after the flavors have had time to blend.
• Garnish with extra mandarin orange slices, pineapple, or toasted coconut if desired.
• Store covered in the refrigerator for up to 4 days.

Yield: 12–15 servings.