Classic Pig Pickin’ Cake

Ingredients

For the Cake:
1 box yellow cake mix
1 can (11 oz) mandarin oranges, undrained
½ cup vegetable oil
4 large eggs

For the Frosting:
1 tub (8 oz) Cool Whip (thawed)
1 can (20 oz) crushed pineapple, undrained
1 package (3.4 oz) instant vanilla pudding mix (do not prepare it separately)

Directions

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans (or one 9×13 inch pan if preferred).

In a large bowl, combine: Cake mix, Whole can of mandarin oranges (with juice), Oil, and Eggs.

Beat on medium speed for about 2–3 minutes until light and fluffy.

The oranges will break apart — that’s what you want.

Pour batter evenly into pans.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely in the pans, then remove to cool racks.

In a medium bowl, stir together: Crushed pineapple with juice, and Vanilla pudding mix.

Let sit for 2–3 minutes to thicken slightly.

Fold in the Cool Whip gently until smooth.

Chill the frosting for 10–15 minutes (optional, but helps with spreading).

Spread frosting between cake layers and over the top and sides.

Refrigerate the entire cake for at least 1 hour before serving (best if chilled overnight).