Pineapple-Orange Sunshine Cake (Pig Pickin’ Cake)

Pineapple-Orange Sunshine Cake is a favorite summertime dessert, but it’s guaranteed to bring a little sunshine your way in any season. This easy to make recipe utilizes convenience ingredients to create a moist, flavorful cake every time.

Ordinary yellow cake mix is taken to new heights with the addition of applesauce and mandarin oranges. Then it’s topped with a creamy, fluffy frosting made from whipped topping, crushed pineapple, and instant vanilla pudding. Refreshing at barbeques and delightful as a weekend dessert, this cake will be the highlight of everybody’s day!

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What is Pineapple-Orange Sunshine Cake?

Pineapple-Orange Sunshine Cake is a traditional summertime dessert. Yellow cake mix is infused with mandarin oranges and their juices for a moist, flavorful and topped with a light, fluffy frosting. It’s made with crushed pineapple, instant pudding mix, and whipped topping for a refreshing final touch to a delicious cake

This cake originated in the southern United States with the unusual name of Pig Pickin’ Cake. You might expect a cake with this name to contain bacon or to be a product for pigs. But neither of these is how the cake got its name.

Instead, the name comes from the traditional Southern barbeques where this cake was served. Pig roasts were common at these events, where guests would pick pork off the bones. These events were often called “pig pickins”. Since this cake was often served for dessert there, it became known as Pig Pickin’ Cake.

Can I Use Fresh Fruit Instead of Canned?

Unfortunately, no.

The extra moisture that comes from the canned fruit is necessary for the proper texture and flavor. As much as I love to use fresh produce in almost everything I make, this recipe is an exception.

That being said, fresh fruit could be used to garnish the cake after it is made. Fresh pineapple rings, mandarin orange sections, or both would be lovely additions to the top of the frosted cake.

How Long Will the Cake Stay Fresh?

Pineapple-Orange Sunshine Cake will stay fresh in the refrigerator for up to 5 days if it’s covered tightly. We like using cake pans that come with lids for this reason. You can also use a layer of plastic wrap, followed by a layer of foil, but the edges of the cake may get dry faster since it isn’t sealed.

This cake must be stored in the refrigerator due to the whipped topping. It’s not a cake to be left out for people to nibble on all day. Promptly refrigerate any leftover cake after serving.

Can I Freeze Pineapple-Orange Sunshine Cake?

Yes!

Allow the cake to cool once it is baked. Do not add the topping.

If your cake pan is freezer safe and has a tight-fitting lid, you can snap on the lid and place the cake in the freezer. If not, carefully remove the cake from the pan, wrap in a couple of layers of plastic wrap followed by foil, and freeze.

When you’re ready to enjoy the cake, unwrap it (if in plastic wrap and foil), place it back into the cake pan, and thaw in the refrigerator overnight. In the morning, make the topping, spread it on the cake, and you’re all set!

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Directions

• Preheat oven to 350 F.
  
  In a large bowl, mix all cake ingredients by hand until well blended.
• Pour into greased 9 x 13u0022 pan.
• Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool.
• In another bowl, mix all frosting ingredients together until well blended.
• Spread frosting evenly on cooled cake. Refrigerate until ready to serve.

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Pineapple-Orange Sunshine Cake

Recipe by Chicken Soup with DumplingsDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Pineapple-Orange Sunshine Cake is a favorite summertime dessert, but it’s guaranteed to bring a little sunshine your way in any season.

Ingredients

• CAKE

• 1 box yellow cake mix

• 1/4 cup applesauce

• 1- 11oz can mandarin oranges with juice

• 4 eggs

• FROSTING

• 1- 8oz tub light whipped topping

• 1- 3.4 oz pkg vanilla instant pudding mix

• 1- 15 oz can crushed pineapple with juice

Directions

• Preheat oven to 350 F.
• In a large bowl, mix all cake ingredients by hand until well blended. Pour into greased 9″ x 13″ pan.
• Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool.
• In another bowl, mix all frosting ingredients together until well blended. Spread frosting evenly on cooled cake. Refrigerate until ready to serve.

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