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Pig Pickin' Cake

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Pig Pickin' Cake
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Makes: 12 servings adjust
This really is an amazing cake for the summer. The flavors are bright and fresh and the whipped cream topping gives it a light taste. Great for a pig roast or barbecue!

Note: Cake is very easy to make but does require several hours in the refrigerator so best to make the day before.



Step 1

Preheat oven to 350 degrees.

Step 2

Drain mandarin orange slices into a bowl. You will need 1/2 cup of the juice for the cake.


  • 1 box Yellow Cake Mix
  • 1 stick Margarine, softened
  • 4 large Egg
  • 1 teaspoon Vanilla Extract

Step 3

Combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high.


  • 14 ounces Canned Mandarin Orange Slices

Step 4

Add drained oranges and beat again until pieces are broken up and small.

Step 5

Pour batter into greased and floured 9 x 13 inch baking pan or 2-8 inch round pans and bake for 25 to 30 minutes for 9X13 pan or 17-21 minutes for 8 inch pans. Basically you want the cake to be lightly golden brown and set.

Step 6

Remove from oven and cool completely.


  • 1 box Vanilla Instant Pudding Mix, 4 oz

Step 7

Once cake is cool, drain juice from pineapple into a small bowl. Combine juice from drained pineapples with the vanilla pudding mix.


  • 12 cup Powdered Sugar

Step 8

Add powdered sugar to the pudding mix; stir to combine.


  • 4 ounces Cool Whip, 1/2 of an 8 oz tub

Step 9

Fold in whipped topping.


  • 20 ounces Canned Crushed Pineapple

Step 10

Stir in drained pineapple.

Step 11

Spread on cooled cake (or layers if making a round cake) and refrigerate several hours or overnight.


  • Canned Mandarin Orange Slices, optional; for garnish

Step 12

Optional: Top with slices of mandarin oranges and serve.

Step 13

NOTE: Leftovers need to be refrigerated!
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