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Pig Pickin’ Cake

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A vibrant, moist dessert filled with layers of fluffy cake, creamy vanilla pudding, and tangy crushed pineapple. Perfect for gatherings and celebrations.

Ingredients

Scale
  • 1 (18.25 oz) box yellow cake mix
  • 1 (15 oz) can crushed pineapple, undrained
  • 1 cup mandarin oranges, drained
  • 1 (3.5 oz) box instant vanilla pudding mix
  • 1 cup whipped topping
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
  2. Combine the yellow cake mix and crushed pineapple (with juice) in a large mixing bowl. Beat on medium speed for 2 minutes until well mixed.
  3. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool completely in the pan—this usually takes about 30 minutes.
  5. Mix the instant vanilla pudding with 1 cup of cold milk until thickened, following the package instructions.
  6. Fold in the whipped topping, chopped pecans, and coconut until everything is well combined and creamy.
  7. Spread the pudding mixture over the cooled cake, covering it evenly.
  8. Chill in the fridge for at least 2 hours before serving to let the flavors meld.
  9. Garnish with additional coconut and pecans before serving, if desired.

Notes

Make sure your cake is completely cooled before adding the pudding topping to prevent it from melting.

Nutrition

Find it online: https://recypez.com/pig-pickin-cake/

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