Updated: Apr 12
This cake is called by 3 different names....Mandarin Orange Cake, Pea Pickin' Good Cake, and Pig Pickin' Good Cake. It really doesn't matter what it's called as long as you know that it is DELICIOUS! I did some research to find out why it would be called Pig Pickin' Cake and found that it got the name because it was very common at pig roasts and barbecues in the south. Guest "picked" the tender meat off the cook pig, which is how a Southern barbecue became known as a "pig pickin'". This madarin orange cake became a regular on the dessert table of most of these pig roasts and thus became a Pig Pickin' Good Cake. I'm glad I found this bit of history behind the name of the cake. You decide what you want to call it,
but I am sure you will want to make it again and again.
1 box of yellow cake mix
1/2 cup sour cream
8 oz. can of mandarin oranges, undrained
1/2 to 1 cup vegetable oil
Preheat oven to 350 degrees. Spray 3 round 8 inch cake pans with Bakers Joy.
Mix all the ingredients together and pour equally into the 3 pans.
Bake about 20 minutes and check with a toothpick to see if it is done.
Let cake cook before frosting.
20 oz. crushed pineapple, undrained
5.1 oz. instant vanilla pudding or 2 of the small boxes
16 oz. Cool Whip
Mix pineapple and juice with the vanilla instant pudding.
Fold in the Cool Whip and mix well.
Frost one layer at a time.
Put cake in refrigerator and let it chill. Then ENJOY!