RECIPE | Pig Pickin’ Cake

217e7c9c182b3ca3989323b8b64ad888Well, ’tis the season! November flew by and it’s now been quite some time since my last blog post! Even though it’s been a while (okay, a LONG while), I’m excited to get back into the blogging spirit now that my favorite time of year is upon us: the holidays!

To kick-off the holiday season, here’s a recipe for a cake I tried over Thanksgiving that was delicious, and most importantly– EASY. This is a Southern favorite and sure to be one of yours, too!


  • 1 (18 oz.) package yellow cake mix
  • 1 (11 oz) can mandarin oranges, juice reserved
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 (16 oz) package frozen whipped topping, thawed
  • 1 (15 oz) can crushed pineapple, drained
  • 1 (3.5 oz) package instant vanilla pudding mix


  1. Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8″ round pans. Layers will be thin.
  2. Bake at 350 degrees F for 25-30 minutes, or until cake tests done. Cool layers on wire racks.
  3. Mi together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.




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