Piggy Cake
Indulge in the tropical sweetness of Piggy Cake, a delightful dessert bursting with sunny citrus flavors and creamy decadence! This easy-to-make recipe combines a fluffy yellow cake base infused with juicy mandarin oranges and crushed pineapple for a moist, fruity bite in every slice. Topped with a luscious frosting made from Cool Whip, instant vanilla pudding, and more pineapple, this crowd-pleasing treat is perfect for any occasion. With just 15 minutes of prep time and a few simple ingredients, this refrigerated cake is an ideal make-ahead dessert for potlucks, barbecues, or family gatherings. Whether you’re craving a refreshing summer dessert or a nostalgic classic, Piggy Cake is sure to satisfy.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 box (15.25 ounces) Yellow cake mix
- 1 box (3.4 ounces) Instant vanilla pudding mix
- 8 ounces Crushed pineapple (with juice)
- 11 ounces Mandarin oranges (with juice)
- 4 Large eggs
- 0.5 cup Vegetable oil
- 8 ounces Cool Whip (whipped topping), thawed
- 1 box (3.4 ounces, for frosting) Instant vanilla pudding mix
- 8 ounces Crushed pineapple (drained)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two round 9-inch cake pans.
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, 8 ounces of crushed pineapple (including juice), 11 ounces of mandarin oranges (with juice), eggs, and vegetable oil.
Using an electric mixer, beat the mixture on medium speed for about 2 minutes, until thoroughly combined and smooth.
Pour the batter into the prepared baking pan(s), spreading it out evenly.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan(s).
To prepare the frosting, in a medium mixing bowl, gently fold together the Cool Whip, instant vanilla pudding mix for the frosting, and drained crushed pineapple until well combined.
Once the cake is completely cool, spread the frosting evenly over the top. If using round cake pans, layer the frosting between the layers as well as over the top.
Refrigerate the cake for at least 1 hour to allow the frosting to set.
Serve chilled and enjoy!
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 27.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
