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The Best Pig Pickin' Cake with Coconut

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 15
Ingredients Method Notes

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

Method
 

For the Cake
  1. 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
  2. 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
  1. 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
  1. Keep covered and in the refrigerator.

Notes

For best results, make sure your cake is fully cooled so it doesn't melt your whipped topping.
Let sit for a few hours before eating if possible. This lets the instant pudding dissolve and tase even better!