MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING
Mandarin Orange Cake with Pineapple Frosting is so light and refreshing and begins with a cake mix and mandarin oranges, then topped with a frosting made with crushed pineapple and vanilla pudding. Also known as Pig Pickin' cake, this simple cake recipe is absolutely amazing!
Servings: 12 servings
- 1 yellow cake mix
- 1/2 cup oil
- 4 eggs
- 11 oz can mandarin oranges with the juice
- 8 oz Cool Whip
- 1 sm. can crushed pineapple 8 oz
- 1 sm. pkg vanilla instant pudding
For cake: Mix all ingredients together and bake at 350 for 35 minutes. If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.
Once the cake is cooled, mix the pineapple and pudding together. Let set for a few minutes until slightly thickened and then fold in the Cool Whip. Spread on cake and keep refrigerated until ready to serve. Enjoy!
*UPDATE: The last couple of times I have made this cake, I have used coconut oil and it's perfect for this cake. You really can't taste much of the coconut flavor - I was kind of hoping that the flavor would be a little stronger because it would pair so well with the oranges and pineapple! But the consistency is still the same and I like to feel like it makes the cake just a little bit healthier too!
Notes: If you are using a bundt pan, make sure that you spray the pan VERY well. It's so disappointing to make the perfect cake and then have it get stuck in the pan and fall out in chunks! If it still doesn't come out easily, you can use a knife to go around the edges (carefully!) to loosen the cake and help it come out in one gorgeous piece. Good luck!
Also, this cake needs to stay refrigerated. I think that's part of why this is my favorite summer cake - it's served cold!