The Classic Pig Pickin\u2019 Cak<\/p>\n
A Southern favorite also known as Sunshine Cake<\/p>\n
1 box yellow cake mix<\/p>\n
4 large eggs<\/p>\n
1 can (11 oz \/ 312 g) mandarin oranges, undrained<\/p>\n
\u00bd cup vegetable oil<\/p>\n
1 package (3.4 oz \/ 96 g) instant vanilla pudding mix<\/p>\n
1 can (20 oz \/ 567 g) crushed pineapple, undrained<\/p>\n
1 container (8 oz \/ 225 g) whipped topping (Cool Whip), thawed<\/p>\n
Optional Garnish<\/p>\n
Mandarin orange slices<\/p>\n
Maraschino cherries<\/p>\n
Toasted coconut or chopped pecans<\/p>\n
<\/p>\n
1. Preheat oven to 350\u00b0F (175\u00b0C).<\/p>\n
2. Grease a 9\u00d713-inch baking pan.<\/p>\n
3. In a large bowl, combine the cake mix, eggs, vegetable oil, and the entire can of mandarin oranges (with juice).<\/p>\n
4. Beat with a mixer on medium speed for 2\u20133 minutes, gently breaking up the oranges.<\/p>\n
5. Pour batter into the prepared pan.<\/p>\n
6. Bake for 30\u201335 minutes, or until a toothpick inserted in the center comes out clean.<\/p>\n
7. Let the cake cool completely.<\/p>\n
1. In a bowl, whisk together the dry pudding mix and crushed pineapple (with juice) until thickened.<\/p>\n
2. Gently fold in the whipped topping until smooth and fluffy.<\/p>\n
Spread the frosting evenly over the cooled cake.<\/p>\n
Refrigerate for at least 1\u20132 hours before serving for best flavor.<\/p>\n
Serve chilled \u2014 this cake tastes even better cold.<\/p>\n
You can add extra mandarin oranges on top for decoration.<\/p>\n
For a Southern twist, sprinkle toasted coconut or pecans on top.<\/p>\n
Store covered in the refrigerator for up to 4 days.<\/p>\n
Why It\u2019s Called Pig Pickin\u2019 Cake<\/p>\n
This cake became popular at Southern pig roasts (\u201cpig pickins\u201d) because it\u2019s light, refreshing, and perfect after a heavy barbecue meal.<\/p>\n
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