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READY IN 35 mins

Pig Picking Cake III

Read Reviews (31)

"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!" — NELL 2

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Original recipe makes 1 - 3 layer 8 inch cake Change Servings

1 (18.25 ounce) package yellow cake mix
2 (11 ounce) cans mandarin oranges, drained
1 cup chopped walnuts

1 (3.4 ounce) package instant vanilla pudding mix
1 (15 ounce) can crushed pineapple
1 (16 ounce) container frozen whipped topping, thawed

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 13, 2006

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.

—GINAH1

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Most Helpful Critical Review

May 05, 2008

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.

—handbanana

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37 Ratings

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Jan 24, 2003

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!)!!!

—RUMOUR

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Jan 24, 2003

I have made this cake minus the nuts for almost 30 years. No one that has eaten it has not loved it. Great cake!

—MALBEA

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Jul 06, 2007

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.

—TINATED

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Feb 18, 2012

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!!

—Nana

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May 03, 2012

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.

—ValerieB333

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Feb 18, 2009

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.

—Colleen127

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Nutrition

Calories
450 kcal
23%

Carbohydrates
64.8 g
21%

Cholesterol
< 1 mg
< 1%

Fat
20.9 g
32%

Fiber
1.8 g
7%

Protein
4.2 g
8%

Sodium
410 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pig Picking Cake III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 450
Calories from Fat: 188

% Daily Value *
Total Fat 20.9g 32 %
Saturated Fat 9.5g 47 %
Cholesterol < 1mg < 1 %
Sodium 410mg 16 %
Potassium 169mg 5 %
Total Carbohydrates 64.8g 21 %
Dietary Fiber 1.8g 7 %
Protein 4.2g 8 %
Sugars 46.5g
Vitamin A 10 %
Vitamin C 23 %
Calcium 10 %
Iron 13 %
** Thiamin 14 %
Niacin 16 %
Vitamin B6 8 %
Magnesium 11 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.