Today I have an unbelievable cake recipe for you. I found this Orange Pineapple Pig Pickin’ Cake years ago in a Taste of Home cookbook. I am a pineapple lover, so I knew this cake was for me. After baking it once, I was in love! Since that time, we’ve shared it with many people, the biggest group being our church family. They love this cake and I am asked to make it quite often. Which is fine with me, since it is so easy.

Suggestion for a low to no sugar version would be to use a sugar free cake mix, omit adding the additional 1/2 of sugar to the cake mix or use a sugar substitute instead (like Splenda), and use sugar free pudding mix, sugar free cool whip and mandarin oranges and crushed pineapple in their own juice or light syrup.

Okay, here’s what you need to do to perfect this recipe…. Add 1 teaspoon orange extract to the cake mix and cut the oil down to 3/4 cup. Other than those couple of things, follow the rest exactly and trust me, you will not be disappointed! I made two of these for a luncheon of 40 ladies and it was a huge hit. Several women asked me for the recipe and I was almost embarassed to let them know how easy it was! The topping is heavenly and could be used for lots of different things… maybe a big dollup on a slice of angel food cake or pound cake??? Yummy!


1 box Duncan Hines Butter Cake mix
1/2 cup Wesson oil
1 11- ounce can mandarin oranges
1/2 cup sugar
4 eggs
12 ounce tub of Cool Whip
small instant vanilla pudding mix
1 16 oz. can crushed pineapple


Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.
Drain juice from pineapple and set aside …

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