There are so many recipes for Pig Pickin’ Cake on the internet, but this is the way my grandma used to make it so I hope you enjoy it. She always called it “Refreshing Cake” because she thought that perfectly described it. And if you have ever had this cake before I’m sure you would agree. With the pineapple, mandarin oranges and cool whip, this cake is very refreshing!
Something else I love about this cake is that the ingredients are easy to keep on hand. If you know you’re going to have to make a cake but you’re going to be busy, the ingredients can be bought ahead of time and keep well. The recipe is so easy and quick, besides the actual baking time, the only thing that takes a little more time is waiting for the cake to cool. Which can be sped up by putting the pan in the fridge on some trivets or a wire cooling rack.
I think this recipe is better when the cake has time to sit, so making it the day before you need it is a great option. If you don’t have time to make it day of, make it the day before and keep refrigerated.
I prefer to use a hand mixer when I mix my batter because it helps break up the mandarin oranges. It’s also a little faster and let’s be honest, it’s more fun for the kids if they are helping! (Just make sure you are monitoring/helping the youngins if you are using a mixer!)
I like to use my 9X13 pan with a lid because as soon as your cake is ready, cut it and put the lid on, you’re good to go. Here is another 9X13 pan with a higher lid so the topping doesn’t stick to the lid.
You can eat this cake right after making it but I think it tastes better if it sits. Either for a few hours or overnight for best results. It gives the instant pudding mix time to dissolve/mix with the cool whip topping for a better texture and flavor.
The Best Pig Pickin’ Cake with Coconut
Ingredients
For the Cake
- 1 box White or yellow cake mix
- 1 can Mandarin oranges in their juice do not drain
- 3 Egg whites
- 1/2 cup vegetable or canola oil
For the Topping
- 1 16oz Cool Whip topping
- 1 package Instant vanilla pudding mix
- 1 can Crushed pineapple in juice do not drain
- 1/2 cup Sweetened flaked coconut plus extra for topping
Instructions
For the Cake
- Preheat oven to 350°. Mix cake ingredients together in a bowl with a hand mixer for a minute or two, scraping the sides with a silicone spatula to make sure everything is incorporated
- Pour into a greased 9X13 baking pan. Bake for 20-25 minutes for until a toothpick inserted comes out clean. Let cool while you make the topping
For the Topping
- Combine the topping ingredients in a bowl and stir with a spoon or silicone spatula. Top your cooled cake, spreading evenly and add coconut to the top. Enjoy!
Storage
- Keep covered and in the refrigerator.
Notes
Try my Puppy Chow Recipe for your looking for a dessert that is even quicker/easier to make!