How to Use the Mandarin Oranges and Pineapple
Drain both cans of mandarins. Beat one can into the batter until the segments break up, then save the second can for decorating. Use the crushed pineapple with all its juice so the dry vanilla pudding mix can dissolve and thicken the topping.
When to Frost and Slice the Cake
Let the cake cool completely in the pan before spreading on the pineapple topping. Arrange the reserved mandarin segments over the surface, then refrigerate the cake for at least 30 minutes so the topping firms up a little before slicing.
Classic Pig Pickin’ Cake ppRecipe Card
Mandarin orange sheet cake with a whipped pineapple and vanilla pudding topping.
- Bake time — 30 to 35 minutes
- Chill time — At least 30 minutes after frosting
- Suggested yield — 15 slices
Ingredients for the Cake
- 1 box (15.25 ounces) yellow cake mix
- 3 eggs
- ⅓ cup vegetable or canola oil
- 1 cup water
- 2 cans (11 ounces each) mandarin oranges, drained and divided between the batter and garnish
Ingredients for the Pineapple Topping
- 1 can (20 ounces) crushed pineapple, undrained
- 1 box (3.4 ounces) instant vanilla pudding mix, dry
- 1 package (16 ounces) frozen whipped topping, thawed
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish.
- Beat the cake mix, eggs, oil, and water in a large bowl until well combined. Add one can of drained mandarin oranges and beat until the segments break up and are evenly distributed.
- Pour the batter into the prepared dish. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the dish.
- Stir the crushed pineapple and its juice together with the dry pudding mix in a large bowl. Gently fold in the thawed whipped topping until evenly combined.
- Spread the topping over the cooled cake. Arrange the remaining drained mandarin oranges on top.
- Refrigerate for at least 30 minutes, then slice and serve chilled.