Pineapple Orange Cake (Pig Pickin' Cake) Recipe
This pineapple orange cake is a refreshing, moist dessert made with mandarin oranges and a fluffy whipped pineapple topping.
Serving12 servings
Ingredients
Cake
- 1 box yellow cake mix
- 11 ounces mandarin oranges, 1 can, undrained
- 4 egg white
- ½ cup unsweetened applesauce
Topping
- 20 ounces crushed pineapple, 1 can, undrained
- 3.5 ounces instant vanilla pudding mix, 1 package, (you could use sugar free if you want)
- 8 ounces reduced fat whipped topping, 1 carton, (cool whip)
- sliced oranges or mandarin orange segments, for garnish
Instructions
- In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
- Bake at 350℉ for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Garnish with sliced oranges.
Notes
Grabbing a package of instant vanilla pudding is easy, however it is not your only option especially if you like to limit the number of preservatives you're baking with. You can actually make your own homemade instant vanilla pudding. If making your own Instant vanilla pudding then take a peak over at the Brown Eyed Bakers DIY Instant Vanilla Pudding recipe!
Store any leftover cake covered in the refrigerator.
Nutrition
Calories: 265 kcal · Carbohydrates: 51 g · Protein: 4 g · Fat: 7 g · Saturated Fat: 2 g · Cholesterol: 3 mg · Sodium: 381 mg · Potassium: 266 mg · Fiber: 2 g · Sugar: 34 g · Vitamin A: 238 IU · Vitamin C: 11 mg · Calcium: 93 mg · Iron: 2 mg