Pig Pick'in Cake - Master Cookbook Recipe # 285

Name: Pig Pick'in Cake - Master Cookbook Recipe # 285
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12-14
Cuisine: Southern
Ingredients: 1 box White cake mix; 1 cup Milk (or 3/4 cup orange juice for extra zing); 3 oz. box Orange flavored gelatin (Jell-O); 3 Large eggs (room temperature); 1/2 cup Salted butter (room temperature); 15 oz. can Mandarin oranges (drained)

A true Southern tradition, the Pig Pick'in Cake (also known as Mandarin Orange Cake) is light, airy, and incredibly refreshing. Traditionally served at backyard BBQ pig pickings, this cake features a moist citrus-infused crumb studded with delicate pieces of mandarin orange. When paired with its signature pineapple frosting, it becomes the ultimate crowd-pleasing dessert for any gathering.

This is recipe #285 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 40 minTotal time: 55 min

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Ingredients

1 box White cake mix
1 cup Milk (or 3/4 cup orange juice for extra zing)
3 oz. box Orange flavored gelatin (Jell-O)
3 Large eggs (room temperature)
1/2 cup Salted butter (room temperature)
15 oz. can Mandarin oranges (drained)

Instructions

Mix Base: Preheat your oven to 350°F. In a large bowl, combine the cake mix, milk (or juice), orange gelatin, eggs, and butter. Beat the batter for 2 minutes until smooth.
Add Fruit: Do not use an electric mixer for this step. Gently fold in the drained mandarin oranges with a large spoon so they stay in nice pieces.
Prep & Bake: Divide the batter evenly into two well-greased and floured 8-inch or 9-inch round cake pans. Bake at 350°F for 35 to 40 minutes. Since this is a fruit-based cake, it may take a few extra minutes; check with a toothpick to ensure it's done.
Cool: Flip the layers out onto parchment paper and allow them to cool completely on a wire rack.
Frost: Once the layers are totally cool, frost with Pineapple Pudding Frosting (Master Cookbook Recipe #286).

Notes

Tammy’s Tips

The beauty of this cake is in the texture! By folding the oranges in by hand, you get those lovely bursts of fruit in every bite. If you want a deeper citrus flavor, using orange juice instead of milk in the batter really makes the orange gelatin pop. This cake is best served chilled, so feel free to make it a few hours ahead of time!