MANDARIN ORANGE CAKE
Mandarin Orange Cake is a classic, delicious cake and makes a wonderful dessert for any holiday meal. This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy summertime dessert to serve family and guests. My family loves this cake and it is one you will make over and over again. This is a great cake to make for Mom for Mother’s Day, too.
Ingredients for Mandarin Orange Cake
Classic Butter Golden Cake Mix
Cooking oil
4 eggs
Mandarin oranges
Frosting Ingredients
Instant vanilla pudding
Crushed pineapple
Cool Whip, thawed
You do not make this cake the way it is written on the back of the box. You make the cake according to the directions I have given below in the recipe card.
This classic cake is one you will make over and over again. It is the perfect addition to any gathering but seems to be the most popular during the spring and summer holidays. It is very refreshing and wonderful cold right out of the fridge!
Recipe feedback: “This is the best cake I ever made. It was so light and fluffy. It was not too sweet. My family loved this cake!” – Eydie
“This has been a long time favorite of mine, but we call it a Pea-Pickin’ Cake. I always prepared it in a 9×13 pan. It’s perfect for family gatherings or potlucks! ” – Melinda
Note: The original recipe for this cake called for an 11 ounce can of mandarin oranges for the cake. I used a 15 ounce can so I would have extra oranges to decorate the cake with and it worked great. I used all the juice from the 15 ounce can, too. It did not seem to make a difference. You could also bake this cake in 2 layers. You will just have thicker layers. My layers were only about an inch thick. You will not have big layers.
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Mandarin Orange Cake
Video
Ingredients
- 1 (15.25 ounce) Duncan Hines Classic Butter Golden Cake Mix
- 3/4 cup cooking oil I use Canola oil
- 4 eggs
- 1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)
Frosting Ingredients
- 1 (3.4 ounce) box instant vanilla pudding
- 2 (8 ounce) cans crushed pineapple, undrained
- 1 (8 ounce) container Cool Whip, thawed
Instructions
- You DO NOT make the cake according to the directions on the cake mix. You use the directions here.
- In a large mixing bowl mix all the cake ingredients listed above until well blended. Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix. Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary. Your layers will be thin. Remove from oven and let cool.
Frosting Instructions
- Combine all the frosting ingredients and mix together with a spoon. I don’t use a mixer for the frosting. Frost cake adding frosting between the layers.
Notes
Don’t forget to pin Mandarin Orange Cake.
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The recipe I’ve always used calls for a stick of butter rather than oil, is the oil better?
I’m sure it’s delicious with either.
We love this cake but I put chopped pecans in the icing which makes it more delicious than without them.
This was my brother’s favorite desert, and our mom would make it for him every birthday. Absolutely delicious!
Love this!
I made this using only two cake pans, and it turned out great! Took some to my older friends and they loved it too. It’s a very refreshing cake and I will make this again, and again, and again!
YAY! So glad to hear this Mary!
Any changes for 11 x 13 version? Bake how long?
Easter cake baking today. Will go great with pork roast.
It would probably have to cook a little longer but no by much, just test it for doneness at the time listed and then maybe add 4-5 minutes at a time.
Could you use a 13×9 baking dish instead of the 2 round baking dishes?
Yes, many people make it in a 9X13, you may have to cook it longer, just test for doneness.
A friend specifically asked for this to be made for her. I enjoyed making it and love the frosting! Its not too sweet and very refreshing and a nice complement. Wish I could add thr pic..it turned out great!
Love this! so glad it turned out so well! You can always post a pic on FB or IG and tag us!
I love this cake too. We call it ‘Pig Picking Cake’. My grandsons love it too.
I can hardly wait to make this cake for Easter! I have a family member allergic to pineapple enzymes.Any suggestions? Your recipes are delicious. Thank you.
Estel, I really can’t advise, other than just leaving it out. I think it would still be delicious without it.
Made this it is delicious. Definitely
Make again. Thank you for this recipe.
Tessy
J’ai goûté à ce gâteau au Texas et je m’apprête enfin à entreprendre la recette. J’ai bien écouté 3 fois votre vidéo mais je n’ai jamais vu à quel moment vous utilisiez le Instant vanilla pudding.
Serait-ce que vous ne l’avez pas mis du tout ?
Merci
PS: Mon dessert de Noel sera celui-ci, c’est certain
Hi, the vanilla pudding is in the frosting. So you just mix all the frosting ingredients together and that includes the box of vanilla pudding. I hope that helps!
Can you omit the pineapple? My husband can’t eat pineapple but loves mandarin oranges.
I think you could easily try that. Not exactly sure how it would turn out but may be wonderful.
The only thing I was not pleased about is, it made two 9 inch pan layers. They were very small layers.. Double all the ingredients to make one three layer fluff cake!
Otherwise, I love this cake!!
Orange marmalade jam on top of frosting?
There is no orange marmalade jam in this recipe.
Instead of using ready boxed cake mix can. I make my own vanilla sponge recipe and also use an alternative filling instead of pudding mix ?
You are welcome to make the cake however you like.. I don’t know if that will work, we havent made this vintage cake that way.
BEST CAKE EVERRRR!
A go to & staple during holiday dinners. My mother originally made this cake & this is the recipe that most closely resembles the one she would make. I have people request that I bake this cake for their birthday, events, etc… It’s delicious.
I’ve been making this cake for years . I made it diabetic friendly . When I make it the regular way I add coconut to the frosting along with the pineapple.. always got rave reviews!!
I’m upset because there’s no separation between the ingredients for the cake and the ingredients for the frosting and in the instructions, it says to put everything in there. So now I have ruined my Grandma’s 90th birthday cake. :((((((
I’m not sure what you are even saying, this recipe clearly states FROSTING INGREDIENTS and FROSTING INSTRUCTIONS. You must not have read it correctly. I’m sure if you tell your grandmother you misread the recipe, she’ll understand! 🙂
I Love this simple recipe I come to it everytime I bake it just to be sure I’m doing right Love it. Thank You
We are thrilled you are enjoying this cake!
Can the cake be made in a Bundt pan
I’m sure it could, you would just have to cook it longer.
I’ve made this 3 times now. It is the best cake ever. Everyone wants the recipe.
Thank you!
You’re very welcome!!
I have been baking mandarin orange cake for many years. However, a few years ago, I moved into a 55+ apartment community. I bake often, but I discovered that several of the residents don’t bake. I wanted to share my favorite cake & decided to bake these as cupcakes for easy sharing. I’ve been baking the mandarin orange cake in cupcake form ever since. They’re on the acenda again for today, & everyone is excited.
How long do you bake Mandarin Orange cupcakes!
Thanks!
Looks great. Can I use whipped cream instead of Cool
Whip?
Thanks!
You can try it but it will have to be the right consistency to stick to the cake.
My mom started making this cake in the early ‘80s, and it was always a hit. Mama passed away last June, and I have thought about this cake on more than one occasion since then. I was going to look through her recipe books to find it, but I found it here today, the day after my 49th birthday, the first one since Mom passed. For several birthdays, I requested this cake, so I feel like seeing this today is not a coincidence. Thank you for this.
You are very welcome and I hope that brought you some comfort. Big hugs and Happy Birthday.
I made this couple weeks ago. So yummy and great for hot weather. I plan on making again and again.
Wonderful! So glad it was a hit!
This brings back so many memories of my Mother, and very fitting for Mother’s Day. Mother would make me this cake for my birthday every year. I loved it, and still do! I am 74 years old, and this memory is going to make my Mother’s Day!
Wonderful! Thank you so much for sharing!
I forgot to ask if you can make this cake the day before your gathering??
Yes, just keep in the refrigerator.
Have you tried making in a 9 x13 pan and icing the top? I’m wanting something for easy transport.
If you read the comments and the post it says people have made it in a 9X13.
Hi! We have an anti-pineapple person in the family (unfortunately, lol), can I use mandarins in the frosting instead? Any advice? Thanks!
Yes, I think you could do that, really drain them and chop them up well.
I have also seen on pinterest that you can make this in a 9×13 pan. Can we still follow your directions for the homemade batter and it still turnout the same? I don’t bake that much and I don’t want to go buy 3 round cake pans just for this recipe!
YOu would follow the exact same directions but make it in a 9X13. The only thing that would change would be the amount of time you bake it. You’ll need to bake it longer. Hopefully that helps you.
Wonderful and refreshing!
While I had not made this cake in some time, only because I haven’t done a lot of baking lately, I decided to make it for last weekend’s guests.
I had my husband shop for the ingredients and instead of a Duncan Hines Butter Cake mix, he brought home a King Arthur Gluten Free Cake mix made with almond flour; instead of two 8-ounce cans of crushed pineapple, he bought one 20-ounce can of crushed pineapple; and he bought cook and serve vanilla pudding instead of instant pudding. Panic set in. Then again, my daughter, for whom I was baking this cake, let me know the day before she arrived that the gentleman who would be joining us is gluten intolerant. So, now panic really sets in. Well, first of all, I sent her a text to stop and pick up a box of instant pudding. That problem solved.
Then as I studied the box containing a 20-ounce cake mix, not 15.25 and not today’s 13 ounce, I settled down, realizing the amount of cake mix in the box is about one and a half times the 15.25 ounces called for in your recipe. So I just increased the ingrediencies by about one and a half times that called for.
New Ingredients for the Cake:
1 (20-ounce) King Arthur Gluten Free Cake Mix
1 1/8 cups Canoa oil
6 eggs
22 ounces mandarin oranges instead of 15 ounces, undrained (measured out approximately seven (7) ounces of mandarin oranges, mostly the juice.
Since I did not know how the almond flour would work with the rest of the ingrediencies, I did kinda follow the box for the mixing only directions.
Ingredients for the Frosting:
1 (3.4 ounce) box INSTANT vanilla pudding
2 (8 ounce) cans crushed pineapple, undrained
1 (8 ounce) container Cool Whip thawed
Followed your directions for the frosting, except I measured out approximately four (4) ounces, primarily some juice to make 16 ounces of crushed pineapple (Again because I had a one 20 ounce can of crushed pineapple instead of two (2) 8-ounce cans.)
Easy peasy. This cake got rave reviews and the day after I shared a little from a neighbor whose husband is gluten intolerant, she called to thank me and wanted the recipe so she could make the cake for an upcoming event. Thank you, thank you!!
I broke my ankle and this recipe is so easy to make, that my husband made it! We took this to my son’s house and everyone loved it! My 16 year old grandson went back for seconds, then thirds, as did everyone else. It is moist and delicious! It will be our “go to” cake from now on!
YAY!!!! So glad it was a hit for you!! Your husband is a keeper. 🙂
Can I make this with fresh mandarins?
You need the juice from the can, so not sure how that would work.
I use to make this cake every Christmas. Thank you so much, I lost all my recipes
This cake is to die for. It’s simple and delicious! I served it for a birthday recently and everyone raved. Highly recommend this easy dessert!
Thank you so much for this recipe. My Big Mama use to make this cake for me and she passed away 25 years ago and no one in my family knew how to make it.
You are very welcome! Thrilled you found it!
Made this yesterday…it was a BIG hit!! Everyone raved about it. Delicious & light. I liked it even better after refrigerating it. I will be making it again to take to a luncheon this week.
This cake is truly a winner. I’ve made it several times for dinner guests and it always gets rave reviews.
I made this for mother’s day and it was GREAT!!!
One of our all time favorites!
This turned out perfectly! Thank you again for ANOTHER great recipe! I appreciate your hard work in getting these wonderful recipes to us! I always look forward to them.
Thank you for the kind comment! We’re thrilled it was a hit for you!!
Baked this scrumptious cake last time you posted the recipe . . . it was such a hit, especially when my daughter-in-law shared some at work and everyone wanted the recipe.
I have functions lined up, so it’s going to be Mandarin Orange Cake April, May, and June. Thank you, loads!
This is a family favorite. I’ve been making it for about 14 years, never a bad review. I was glad to find your website. I’ve used many of your recipes for holidays, meetings, church gatherings, etc. When I use your recipes, I always refer those who want the recipe to your website. Thanks for helping me out!
Thank you so much for the kind comment! We’re thrilled you are enjoying our recipes.
For the can of Mandarin Oranges, do you use the cans of ones that are in syrup or ones that are in the juice? All I could find at my store was the ones in heavy syrup.
I use the ones in the juice but I don’t think it will matter, I think it will be fine either way.
I bake in layers and then split the layers in half… then frost. let sit in fridg for a day, all the layers and soft, moist and heavenly ! Been making this for 25 years , its addicting
I made this cake a couple of days ago. I followed the recipe, except I baked in a 13×9 baking pan and adjusted the time. I also added some flaked, sweetened coconut to half the frosting to see which version I preferred. The coconut gave the frosting more body and texture and some additional flavor making it ambrosia-like. The cake itself was good and very easy to prepare, but I don’t know if I’d make this recipe again. The cake was light and moist but lacked flavor, as I was expecting some orange/citrus taste. The frosting overpowers it having so much pineapple but that’s not a bad thing because I love pineapple and the frosting was scrumptious. If I do make it again, perhaps I will use an orange cake mix or add a teaspoon of orange extract to the cake batter.
Super easy recipe – quick to make, delicious! I used a white cake mix since it was all I had on hand. Baked in a 9 x 13 pan at 350 degrees for approximately 25 minutes. Turned out great! Thank you!
I want to make it in a 13 x 9 pan too, so I’m glad to hear it worked out well for you. Thanks!
Hello. I am so excited to try this. Is there a way I can make the cake in advance? Freezer? I heard it is best cold. And I want to serve it on Labor Day, but won’t be home the three days before. And I won’t have enough time to make it that morning.
You can try it, I would freeze it without the frosting and frost it that morning.
This may seem like a silly question, but in your ingredients list, you list “frosting”. Is that a ready made frosting that you add your other ingredients to? Or is that just the beginning of the frosting ingredients. It’s kind of unclear. I really want to try this, but want to make sure…thank you…
That is the ingredients for the frosting.
Made for Easter….AHHHHHMAZING! There wasn’t a crumb left. Everyone devoured it. This cake is simple, beautiful and beyond tasty. Thank you for sharing this recipe. It’s my new Easter cake!!!
Had never made this with 3 layers , made it for our Easter dessert along with your southern baked beans recipe , both had everyone asking for recipe! Thank you for your simple delicious site !
Horrible! Really 2 cans of crushed pineapples? 2 cans of crushed pineapples with the juices made the icing running, based on the pictures I find it hard to believe that you used 2 cans of pineapples. Horrible and you mess up my family’s dessert plan.
HA! Yes, it is two small 8-ounce cans of pineapple. This cake has fantastic reviews, and MANY made it for Easter with huge success. I’m not sure what you did wrong, but you didn’t do something properly if this cake didn’t turn out for you.
Amen!! She probably goofed it up by not reading the recipe right! The cake is fine as written. It makes the taste buds dance, even for a crochety old man who finds fault with everything. I stopped him after his 2nd piece!!
HA! Love this! Thank you for this comment.
2 8oz cans not large cans.
Yummy!!! Made as directions said and it WAS so yummy!
You must have used 2 large cans of crushed pineapple! Sorry, but the cake is delicious!
Exactly.. she didn’t use the right size.
Thank you, your recipe is wonderful and delicious!
My Mother made this cake in the late 50’s/early 60’s, it was always a hit! It was called Orange Cake or Canned Orange Cake then.
I remember it being served at Stanley Home parties and Sunday dinner.
She probably did not drain the pineapple either
My question is ; does the instant pudding just mix in cool whip straight out of the box ?
No need to add any liquids?
Correct, you just mix it with the Cool Whip.
What do you do since they have. decreased the size of the cake mix? Thanks
It still works fine! Thanks!
Hello! Can I do this as a Bundt? If so, what are the baking times? Thank you in advance
I”m sure you could. I’ve never made it in a bundt pan, so I can’t advise you on the baking time. Thanks!
So, so glad I found your website!!!!!
I used to make this every Thanksgiving, and Christmas.
Oh my goodness, what an easy cake to make.. It absolutely is perfect & soooo delicious!
Thank you for sharing
Does anyone know, if I make the cake exactly as specified above, regardless of what the cake box says??
You do NOT make the cake the way it is stated on the box.. you USE the cake mix and follow the directions as stated. You are just using the mix that comes in the box.
I’m gonna make it in a Bundt pan and see how that comes out.
Love this cake!!’
what is the difference in taste using the orange cake mix compared to using the yellow cake mix??
I used my own fresh canned mandarin oranges, the cake was scrumptious. The icing was too runny, slid right off the cake. Good thing I put the cake on a high lipped dish!
Glad you enjoyed the cake, I have never had that happen with the icing. Was your cake still hot?
911…. this cake is dangerous…. I made this for Easter last weekend and really want to make another one with some of the modifications in the reviews (ambrosia version etc), but I’m absolutely not because I will end up eating the whole thing!!!! I baked it in a 9×13 and the only change I made to the recipe was crush the mandarin oranges with the cake mix in the mixer…. I was second guessing the batter when it went in the pan, it seemed very runny for a cake but it turned out beautifully. My new favorite recipe!!!
Oh goodness, this just makes us so happy! We love this cake too!! Glad it was such a success!
Best cake ever! Going to make it for Easter. Thank you for your wonderful recipes.
So glad it was such a hit!
How is this cake stored after making? Does it need to be put in the refrigerator?
I usually store mine in a cool place, so you can refrigerate it.
I have enjoyed, this snowy evening, looking at your website and several new cake recipes. They all sound delicious and I’m anxious to try them. Thank you so much. This site is the easiest to use that I have found.
You are so welcome Betty! So glad you found our website. We try to keep it user friendly 🙂
This is the best cake I ever made. It was so light and fluffy. It was not too sweet. My family loved this cake!
Wonderful!! We love this one too 🙂
I’ve made this cake for years. The only difference is I drained the juice from the oranges, tossed them in some flour so they don’t sink to the bottom of the cake and left them whole and layer them on top of the batter before cooking. For the frosting I use one can of the crushed pineapple and put all the ingredients in my stand mixer and whip it all together until the pudding is incorporated and not grainy and the frosting is light and fluffy
Does this cake slide on you with the layers? I’ve always made it into a sheet cake. Frosting seems to be too runny to set up.
No, I have never had that problem, Carolyn.
From South Carolina….Hey Samantha !
I think it is probably a typo from somewhere along the way. But should be… “Pig PICKIN”..
.when you BBQ a whole hog (usually in a large smoker of some sort) and then when done, remove portions of the meat (Pickin”) to eat. Never heard of Pig Lickin before lol. And yes, it was a favorite at those occasions! 🙂 I could also see it being a treat when you were shelling peas!
I don’t know who started the “Pig Lickin’ Cake”, but it is most certainly a PEA PICKIN’ CAKE! We pick peas,but we don’t lick pigs! Family favorite cake – one of the few desserts that is better the next day!
Can white cake be used instead? If that’s what you have on hand in a pinch?
Yes, you could use white cake, Rebecca.
I saw this recipe in a local magazine here in Louisville. Just made the cake but haven’t tried it yet. I’m sure it’s going to be awesome!!! I assume it needs to be refigerated??
All your recipes look amazing! I’m so glad I found your website!
Yes, it does. Have a wonderful day 🙂
I have baked this recipe for ever it seems, I use Dream Whip in place of cool whip, french vanilla instant pudding, On occasion I double the the whip topping, and add 8 oz. pineapple w/ juice, small jar of Maraschino cherries ( halved)**well drained**, 4-6 oz.’s coconut, and a small 6oz. can of Mandarin Oranges well drained. It’s like ambrosia salad w/ yummy cake. Also you can change the fruits by what is in season, I’ve used Blueberries, Strawberries…It all taste yummy 😀
I add an extra one third of a cup of cake mix flour because they have reduced the size of the boxed cake mxes.
Am I understanding this recipe correctly, The whole can of Manderin oranges juice and all gointo cake batter along w/oeggs, oil. and what is called for on the box. This cake sounds so good as I read it my mouth is watering. A must try.
You only add the ingredients listed in my recipe, you don’t also add what it says on the box.
if using a 9×13 pan is the receipe still the same
Yes, I would do it same, Connie.
Hi! Do you “prepare” the pudding first?
No, you don’t prepare the pudding. You mix the dry ingredients for the pudding with the other frosting ingredients.
A real tasty suggestion… I often make what I have come to call “orange fluff” which is a package of orange jell-o prepared with 1 cup of water instead of 2, let it set just until it gets soft jiggles, then beat it until fluffy, then fold in cool whip and mandarin oranges. You could use this as the frosting to add more orange flavor! It will firm up once chilled.
This has been a long time favorite of mine, but we call it a Pea-Pickin’ Cake. I always prepared it in a 9×13 pan. It’s perfect for family gatherings or potlucks! <3
for mandarin orange cake, do I prepare pudding to its package then mix or use the pudding dry with coolwhip and pineapple
You do not prepare the pudding mix. You use it dry, Carol.
I’ve made this cake for many years, though the name of the recipe was “Pig Lickin’ Cake”…I always thought that was a strange name – but this cake is sooo good!
Elizabeth just read your comment on the Mandarin cake. You said can make in 9×13 pan how long do you bake it!!I am making it for a funeral etc. thought your way would be easier to transport. Thanks
Temperature in a 9×13 pan?
The same temperature.
In baking this cake in a 9×13 can you tell me how long to bake it for? I guess that I would bake it at 350?
Of course it would still be baked at 350..I havent made it in a 9X13 but I wouldnt think the time would be that much different. Maybe 25-28 minutes. Just check it for doneness in the center and adjust accordingly.
Your recipes look sooo delicious, I am anxious to try some of them ! !
I had this cake years ago, and it was a my favorite, but I wasn’t sure how to make it. I’m so very excited to try this recipe!!! Thanks so much for sharing
Have made this cake for years. One of our local cake shops charge a fortune for these so when I found the recipe I have shared with so many friends. We always have this in the warm weather we our group gets together. Husbands favorite.
Your recipes are awesome! A favorite site I go to most often…Many Thanks. Bea
Do you crush the mandarin orange sections for the cake batter? Or are they just whole?
I don’t crush mine, Heidi, but you could cut them into pieces if you like. I don’t think I would crush them though.
I crush them in the batter with the mixer. They are easier to eat that way I also use the orange supreme cake mix!.
If you watch the video that goes with the recipe you will see the mandarins do get crushed when you use an electric mixer to blend the batter. However, if you want bigger segments I suppose you could fold in a small can of drained mandarins at the end before you pour the batter in the pans. I love this cake as it’s moist, flavorful and so simple and easy that you can make it from memory, no need to go to your recipe file, a cookbook or look it up online.
The reason the layers are not very thick, I believe, is because the size of the box of cake mix has shrunk over the years. We have been making this cake for over 50 years and the layers were thicker. We also call this cake “Mama’s Cake” and it was served at my baby shower for my daughter. It is her favorite to this day! Love it!
Hoping to experiment with the recipe, as British shops don’t sell the same cake mixes. With a bit of trial and error I might come up a tasty cake?
Can u use mandarins oranges for frosting also instead of pineapples. ….tucker
This is a family favorite passed onto to many generations. My grandmother called the recipe pig linkin cake! Not sure where she got the name from. This is a very yummy cake!
Do you prepare the vanilla pudding or just add to the cool whip?? Want to make this for my birthday!!!
You don’t prepare it, Marilyn. Just add to the cool whip. I hope you have a great birthday.
I made this cake today with the Orange Supreme cake mix–it is soooo good!! Use to make an orange cake with the candy orange slices–but this is easier for there is not cutting up or stickiness from handling the candy!!
So glad you enjoyed it! Thank you!
I also use the Orange Supreme cake mix.
This thing is simple yet sinfully good! Licking my fork as I type! So moist!
Hello again, this was a great cake and my family have found a new cake they want me to bake. It was easy and delicious. I made a fabulous meal with Mango Pork Chops and then for dessert the Mandarin Orange Cake. It was GREAT!!!! Now on to another recipe….
This cake sounds like spring and summer rolled into a cake! I’ve never heard of it, but will be trying it soon! Thank you for sharing and it’s pinned 🙂
I am a diabetic and my husband is pre-diabetic. I bought some Slenda half and half. Is that okay to use in this cake?
I have only made it by the recipe, Diane. You can try it.
Made this cake for our Easter gathering. Everyone loved it! It’s light and fresh, perfect for a mid day dinner. The recipe is easy to follow and the cake came out perfectly! Love this! Can’t wait to try more recipes! Thank you for sharing them!
You are very welcome! So glad it was a hit!
I always use a 9 x 13 pan for this wonderful cake! We used to have pig pickings in our younger years and it was always a hit. I made it as a layer cake – once – and it seemed that we literally had to lick it off the plate, it was so moist. Always a favorite for any occasion when a cake is needed. Health nuts never turn up their nose simply because of all the fruit in the recipe so it is a win-win for everyone. I will say that I sent it to my husband’s office and they would not touch it until he explained that ‘pig picking’ was only the name of the cake. They aren’t from the south and believed I had added bacon to the cake…unreal! But once they tried it, the cake lasted less than an hour.
if using a 9×13 pan do you still use the same recipe
I have been making this cake for over thirty years in a sheet cake pan, but I like the looks of this layer cake.
This has always been my favorite cake.
Do you drain your pineapple?
Can you use oranges packed in water? I am a diabetic.
Yes, I think that would work Diane but I have not tried it.
Going to try the cake for Easter. I tried your baked chicken recipe tonight. You have opened a whole new world of cooking for me. Thanks.
Yes, you could do that.
This looks perfect for my Easter gathering. I can always count on you for the right treat to wow!
I pinned this to make for Easter. Thanks for the recipe.
This is one of my favorites….and I can pig out on it too….no pun intended! Sheila
That chicken I fixed with those Ritz crackers was awesome.