Pig Picken Cake
A moist, tropical-flavored cake featuring pineapple, mandarin oranges, and vanilla pudding, topped with whipped topping and pecans for a delightful treat suitable for parties and gatherings.
Ingredients
Instructions
- Combine the cake mix, eggs, cooking oil, and mandarin oranges in a large bowl. Blend on low speed for 2 minutes.
- Grease and flour two 9-inch layer cake pans.
- Bake at 350°F (175°C) for 33 to 38 minutes.
- Mix the instant vanilla pudding with 1 1/2 cups of milk until thick.
- Drain the crushed pineapple, reserving the juice.
- Add the pineapple and whipped topping to the pudding; blend well.
- When the cake has cooled, poke holes with a toothpick and pour the reserved pineapple juice evenly over the layers.
- Frost the cake with the pudding mixture.
- Top the cake with pecans, if desired.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of vanilla extract to the cake batter. If you don’t have cooking oil, melted butter can work as a substitute. Ensure the crushed pineapple is well-drained to avoid excess moisture in the cake. You can also use a sugar-free cake mix for a lighter version of this Pig Picken Cake.
Serving Suggestions
Serve this delightful Pig Picken Cake chilled for the best flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside Simple Pralines Candy for a sweet contrast. This cake also makes a great addition to potlucks or family gatherings.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To maintain its moisture, place a piece of wax paper between the cake and the lid. If you plan to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pig Picken Cake contains roughly 489 calories, with 3g protein, 69g carbohydrates, and 23g fat. It is a good source of iron (13% of the Daily Value) and vitamin C (11% 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 fruit instead of canned for this recipe?
Yes, you can use fresh pineapple and mandarin oranges, but make sure to prepare them properly. Fresh pineapple should be finely chopped and drained to avoid excess juice, while fresh mandarins can be segmented. This might alter the texture slightly but will add a fresh flavor to your cake.
What can I use instead of whipped topping?
If you prefer a homemade option, you can whip heavy cream with a bit of sugar and vanilla extract to create a fresh whipped topping. This will give you a light and airy texture that complements the pudding mixture perfectly.
How can I make this cake gluten-free?
To make a gluten-free version of Pig Picken Cake, substitute the white cake mix with a gluten-free cake mix. Also, check that your instant pudding mix is gluten-free. This way, you can enjoy the same delicious flavors without gluten.
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).