Pig Pickin Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword mandarin-orange-cake, pig-pickin-cake, southern-pig-picking-cake

Prep Time 25

Cook Time 25

Chill time 4

Total Time 4 50

Servings servings

Calories 551kcal

Preheat oven to 350°F. Butter and flour three 8 or 9-inch round cake pans or spray with baking spray. Spread pecans on a baking sheet in a single layer. Set aside.
Using an electric mixer, beat together, cake mix, flour, mandarin oranges plus 1/2 cup reserved juice, oil, eggs and vanilla. Beat tor 1-2 minutes until fully combined and mandarin oranges are roughly chopped.
Divide batter evenly between pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Cool completely in pans. (While layers are baking, toast pecans for 6 minutes, then set aside to cool.)
Frosting: Using an electric mixer, cream together cream cheese and pineapple. Add dry vanilla pudding mix. Continue to whip for 1-2 minutes or, just until fully combined.
By hand, fold in whipped topping and toasted pecans. Frost between layers, top and sides of cake.
May garnish with additional mandarin oranges and whole pecans, if desired.
Chill for at least 6 hours, preferably overnight.
Store leftovers chilled.

Do not follow the instructions on the back of the cake mix, follow the recipe.
You may set aside 4 mandarin orange slices for garnishing prior to adding the remainder to the cake batter, if desired.
To make your own self-rising flour: Add 1/2 cup all purpose flour, 1/2 tsp baking powder and 1/4 tsp salt. Proceed with the recipe as written.
The frosting for this cake is generous by design. Add half of the whipped topping then assess adding more to your liking. The cake pictured was made with the full 16 oz whipped topping.