This pig picken cake recipe is recreated by Collard Valley Cooks on YouTube which is also known as orange surprise cake. It’s a 2 layer cake with mandarin oranges in it, and it’s sweet and fruity. The cake looks super moist, and I like how the icing is made with Cool Whip because it’s less heavy. I normally do not like icing, but I prefer whipped instead of the full thick cake icing. The icing on this pig picken cake is interesting and I love how there’s crushed pineapple in it for a combination of sweet and tang taste. The crushed pineapples add textures to the cake and the mandarin orange pieces in the cake mix too. I’ve never had orange cake before, but it’s pretty and vibrant inside.
For the cake:
- 1 white cake mix
- 1 cup milk or 3/4 cup of orange juice
- 1 (3 oz) package orange gelatin
- 3 large eggs, room temperature
- 1/2 cup butter, softened
- 1 (15 oz) mandarin orange, drained
- 8 oz Cool Whip topping
- 1 (20 oz) can crush pineapple with juice
- 1 (5 oz) box instant vanilla pudding
First, mix all of the ingredients for the cake batter. Then, mix well and fold in the oranges with a large spoon. Divide the cake batter into grease and floured 8″ round cake pans and bake at 350F for 35 minutes. Continue to watch Collard Valley Cooks on YouTube for full instructions and details.
Next, once the cake has cooled completely, make the Hawaiian frosting and ice the whole cake.
Garnish the cake with a pineapple slice or a mandarin orange on top if you have any. I think this cake is very unique and it seems light yet fluffy. I love how it uses a cake box mix which makes the baking process easier and faster.