Recipe by NELL 2
"This is my daughters favorite. It is an easy mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!"
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1 (18.25 ounce) package
yellow cake mix
2 (11 ounce) cans
mandarin oranges, drained
1 (3.4 ounce) package
instant vanilla pudding mix
1 (15 ounce) can
1 (16 ounce) container
frozen whipped topping, thawed
I make this in a 9X13 pan and then frost the cake with the pudding/pineapple/whipped topping mixture. It is great after it's been refrigerated for a while.
Not a fan of this recipe. The icing is good which is why I am giving it 3 stars. The oranges sunk to the bottom of the cake and seemed way too chunky for this cake. Really disappointed.
I've been making this for years (but without the walnuts...I'll have to try it that way next time!), and I've always gotten RAVE reviews! It's nice & light, not too sweet with a heavy frosting (perfect for the "I don't eat sweets" crowd)...just right for spring & summer! And the icing...I've literally had people just eat the icing right off of the cake! I've also seen folks scrape the leftover moist "goodies" from the pan after the cake is all gone (I'm a guilty gal on that escapade as well!)!!!
I have made this cake minus the nuts for almost 30 years. No one that has eaten it has not loved it. Great cake!
I did notice one big difference with the recipe I have used for years, I use 1 can of mandarin oranges plus the juice instead of the water called for on the cake mix box. You still use the eggs and oil. I use French vanilla flavored pudding mix. I have only ever used a 9X13 pan and no nuts. So I will have to try nuts sometime. I have made this recipe for years, but the lady I got it from was from the south and she called it Pea Picking cake. A light and moist dessert that everyone loves!!
Perfect cake when you are looking for something not too sweet yet filled with flavor. Note to self: Use light juice from oranges to replace part of the water in cake mix, save a few oranges to decorate cake. Add oranges and nuts halfway through beating cake to break up oranges. Add shredded coconut to the topping/filling if on hand.
This was a huge hit for 4th of July. However, because I was bringing it somewhere (and I imagine it isn't incredibly sturdy), I made it in a 13 x 9" pan. I also added 1/2 cup of coconut to the frosting.
My mom taught me to make this cake except she uses pecans instead of walnuts. Sometimes, if we have them laying around, we'll chop up strawberries and put it in the frosting as well. To me it's better this way, but mom likes it just fine he original way.
* Percent Daily Values are based on a 2,000 calorie diet.
Pig Picking Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 188
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