Get ready to transport yourself to a Southern kitchen with the most irresistible cake you've ever tasted! Mama's Pig Pickin' Cake is not just a dessert; it's a slice of culinary nostalgia that combines fruity sweetness with a light, moist texture that will have everyone begging for seconds. This legendary Southern treat has been winning hearts at potlucks, family gatherings, and Sunday dinners for generations, and now you can bring this magical recipe right into your own home!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 can (11 oz) mandarin oranges, undrained
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (20 oz) crushed pineapple, drained
- 1 box instant vanilla pudding mix
- 1 cup whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
- In a large mixing bowl, combine the yellow cake mix, undrained mandarin oranges, sugar, vegetable oil, and eggs. Use an electric mixer on medium speed to beat the mixture for about 2 minutes until well combined and smooth.
- Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium mixing bowl, combine the drained crushed pineapple and the instant vanilla pudding mix. Stir until well mixed and let it sit for a few minutes to thicken.
- After the pudding mixture has thickened, gently fold in the whipped topping until the mixture is smooth and creamy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of the pineapple pudding frosting over the top of the first cake layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining pineapple pudding frosting to cover the top and sides of the entire cake.
- For a decorative touch, you can garnish the top of the cake with additional mandarin oranges or crushed pineapple, if desired.
- Slice the cake into 12 servings and enjoy your Mama's Pig Pickin' Cake, a delightful Southern treat!
Tips
- Room Temperature Matters: Ensure your eggs and other ingredients are at room temperature for a smoother, more even cake batter.
- Don't Overmix: When combining ingredients, mix just until everything is incorporated to keep the cake tender.
- Check for Doneness: Use the toothpick test - if it comes out clean, your cake is ready!
- Cooling is Crucial: Let the cakes cool completely before frosting to prevent the whipped topping from melting.
- Make Ahead: This cake actually tastes even better the next day, so it's perfect for preparing in advance.
- Storage Tip: Store the cake in the refrigerator, covered, for up to 3-4 days to maintain its freshness.Pro Tip: The magic of this cake is in its simplicity, so don't be afraid to embrace the rustic, homemade look!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 65mg
