Luscious Mandarin Orange Cake Recipe With a Pineapple Frosting

Mandarin orange cake is also called a Pig Pickin' or Pig Lickin' cake! I guess it was named that because you make a pig of yourself eating it!

This cake is so moist, creamy, and filled with distinct flavors of mandarin oranges and pineapple. The recipe is made easy with a cake mix and mandarin oranges. It's deliciously topped with a lightly sweeten frosting made with cool whip, pineapple, and instant pudding.

This scrumptious dessert will be enjoyed for any occasion, a superb choice for a birthday cake!

• 1 box yellow or butter cake mix
• ½ cup canola oil
• 4 eggs
• 1 small can mandarin oranges and juice
• 1 stick margarine

1. Heat the oven to 350 degrees Fahrenheit (325 degrees Fahrenheit for dark pans)
2. Beat with an electric mixer in a large bowl, the cake mix, canola oil, eggs, mandarin oranges, and the margarine
3. Beat on low-speed for 30 seconds to mix, then beat on medium speed for 2 minutes.
4. Pour into the greased or sprayed a 13-inch x 9-inch pan.
5. Place cake in the preheated oven, bake for 35 minutes or when a toothpick inserted in the middle of the cake come out clean.
6. Set the cake aside to cool, about an hour.
7. Or you can make a layered cake by pouring into two greased and floured 9-inch round cake pans. Pre-heat the oven to 325 degrees Fahrenheit and bake for 30 minutes.

• 1-6-ounce box vanilla instant pudding
• 1-8 ounce Cool Whip
• 1-16 ounces can crushed pineapple and juice

1. In a medium bowl stir together the crushed pineapple and instant pudding. Gently fold in the cool whip, spread on the cooled cake.
2. Keep the cake refrigerated.

I love the cool whip frosting because it had a lighter taste and is not so sugary sweet! This frosting is like the cakes you buy at the supermarket bakery.