Pig-Eating Good Cake
A moist, citrus-flavored cake featuring mandarin oranges, perfect for gatherings and dessert lovers seeking a light, fruity treat with a tender crumb.
Ingredients
Instructions
- Mix together the yellow cake mix, oil, mandarin oranges with juice, and eggs.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake before serving.
Tips & Substitutions
For a moister cake, consider adding a cup of crushed pineapple, drained, to the batter. You can substitute the yellow cake mix with a gluten-free variety if needed. If you prefer a richer flavor, try using melted butter instead of oil. Ensure you mix the batter thoroughly to incorporate the mandarin oranges well, which adds a delightful citrus twist.
Serving Suggestions
Serve the Pig-Eating Good Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a refreshing fruit salad or a light yogurt parfait. For a delightful contrast, consider serving it alongside Michele'S Potatoes for a balanced meal that is both satisfying and delicious.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze the cake in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm slices in the microwave for about 15-20 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pig-Eating Good Cake contains roughly 849 calories, with 8g protein, 130g carbohydrates, and 34g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 746mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh oranges instead of canned mandarin oranges?
Yes, you can use fresh oranges. Just segment them and add them to the batter along with some of their juice. This will give your cake a fresh and vibrant flavor. Keep in mind that the texture may vary slightly, so adjust the liquid content if necessary.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it could be due to underbaking or too much liquid in the batter. Ensure you bake it until a toothpick comes out clean. If you’re using canned mandarin oranges, make sure to drain them well to avoid excess moisture.
Is it possible to make this cake dairy-free?
Absolutely! You can easily make this cake dairy-free by using a dairy-free cake mix and substituting the eggs. Flax or chia eggs work well as replacements. Additionally, use a neutral oil like canola or coconut oil to keep it dairy-free while maintaining moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).