Sunny Pig Pickin Treat (Print Version)
# Ingredients:
→ Cake Batter
01 -
One 15-ounce can of mandarin oranges, with 1/2 cup juice kept aside (rest drained)
02 -
1/2 cup of softened butter, unsalted
03 -
1 box of yellow cake mix
04 -
1/2 cup reserved mandarin orange juice
05 -
Four eggs, large size
06 -
A teaspoon of vanilla extract
→ Topping
07 -
One 20-ounce can crushed pineapple, strained well with 3/4 cup juice set aside
08 -
One 3.4-ounce package of instant vanilla pudding
09 -
Half a cup of powdered sugar
10 -
Four ounces of whipped topping (Cool Whip)
11 -
Extra mandarin slices for decoration
# Instructions:
01 -
Turn your oven to 350°F. Grease a 9x13-inch pan by spraying it evenly with cooking spray.
02 -
Drain the mandarin orange can, keeping 1/2 cup juice aside. Toss the leftover juice.
03 -
Mix together the yellow cake mix, softened butter, 1/2 cup reserved juice, vanilla extract, and eggs. Beat it on medium-high for 3 to 4 minutes.
04 -
Gently stir the drained mandarin oranges into the batter. Leave them a little chunky for texture.
05 -
Pour the batter into your greased pan. Pop it into the oven and let it bake for 25-30 minutes. You'll know it's done when a toothpick comes out clean from the center. Cool it fully before frosting.
06 -
Thoroughly drain the crushed pineapple, reserving 3/4 cup juice and discarding the rest.
07 -
Blend powdered sugar, instant pudding mix, and 3/4 cup pineapple juice in a bowl until smooth.
08 -
Add 4 ounces of Cool Whip and fold it into the mix gently. Then toss in the drained pineapple. Need it thicker? Stir in more Cool Whip until it's just right.
09 -
Spread the frosting evenly over the completely cooled cake. Let it chill in the fridge for a couple of hours for the topping to firm up.
10 -
Cut the cake into 12 pieces right in the pan and top each with a few mandarin slices. Store leftovers in the fridge till you're ready to dig in again.
# Notes:
01 -
Chilling time helps the frosting get firm and settle beautifully.