Mom has had this cake in her recipe arsenal for a long, long time now and it is really popular around her church friends, as well as family. This cake has made the rounds, being baked for church events and us for many years now and it’s a family favorite as well. It has pineapple and mandarin oranges, so you know it’s good. The icing is light too so it’s not a heavy cake.
When I asked her to dig out the recipe, this is what she brought out, so you can tell this one was clipped many years ago. It came from a magazine called Farmer’s or something like that. I’ll add the recipe to my recipes here so you can print it off below.
She baked this one at home recently, so I decided I needed to share this one with all of you too. I know you’ll love it as much as we do!
It uses a store bought cake mix and then you add to it, so it’s easy to make and the added ingredients makes it extra delicious.
Delicious Orange Pineapple Cake
Ingredients
- 1 pkg. Dunkin HInes Butter Recipe Golden cake mix
- 1/2 cup soft butter
- 3/4 cup whole milk
- 3 whole eggs
- 1 can 11 oz. mandarin oranges, drained
- Hawaiian Icing:
- One bowl cool whip 12 oz. standard size
- One Can crushed pineapple 15 oz.
- One Box instant vanilla pudding mix
- Mix All in a bowl and ice cake.
Instructions
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Prepare 3 nine-inch round cake pans. Oil lightly bottom of cake pans and sprinkle with flour. Shake out excess flour.
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Put all above ingredients in large mixer bowl. Blend until moistened. Scrape bowl and beaters. Beat at medium speed for 3 minutes. Do NOT overmix. Pour batter into 3 prepared pans. Bake at 325* for 25 minutes in preheated oven.
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Cool cake in pans for 10 minutes. Turn out and cool top side up on rack. Stack when fully cool and Ice with Hawaiian icing.
Looks yummy and perfect for spring!!
This recipe has been a family favorite for many, many years! It is so light and not overwhelmingly sweet. My aunt called it a “Pig Lickin'” cake. Not sure where that name came from!
Christina, I’m chuckling about your aunt calling it the “pig lickin” cake. This recipe has always been called Pig Pickin’ cake in the southern community where I grew up and it is listed as that in a couple of church cookbooks that were recipes compiled by women years ago in the community. I assume it was named that because its citrus flavors and lightness make it the perfect dessert to serve at a Pig Pickin after filling up on barbequed pork with all the sides!
This looks so good, and like something my grandmother made.
This cake is in my fridge right now….made it two days ago. It’s our favorite summer cake.
Yum –Must try this one for Easter
This sounds amazing! Thank you for sharing! Anyone — do you drain the crushed pineapple for the Hawaiian icing or keep the juice? – thanks!
Hi, Talia, just talked to my mom for sure, but NO do not drain the pineapple juice. You need that to mix it up with the pudding that goes into the icing too.
Thank you so much!
What size instant vanilla pudding mix is used? Small or large?
HI, Bobbie, pretty sure the standard small size is used.
Thanks
Rhoda – I love your mother!! I will be making this cake this weekend for my daddy’s 87th birthday Happy Wednesday to you!
This looks amazing! Can’t wait to try it!
Thanks for sharing, Rhoda!! I will definitely try this recipe. Your precious Mom and Dad are “National Treasures” in my opinion! You are indeed very fortunate to still have them and to see them being so active. Both are very talented and it’s such a blessing to read about their many projects!! 🙂
Yum! This cake brings back memories of growing up in Mississippi (many years ago! ). My sweet Mama called this a ‘Cotton Pickin’ Cake’. Think the name has more to do with the Region of the South you come from…
Boy! that cake looks good. If I had all the ingredients I would make it today. I think I just found my cake for Easter dinner. Thanks to you and your Mother for sharing the recipe.
Hello, Rhoda:
Here in Virginia this cake is also referred to as a “Pig Pickin’ Cake” and was originally featured at pig roasts. Now it is a popular Easter dessert. It originated with the Fanny Farmer cookbook.
That cake looks delicious! I think your mom needs to write a cookbook–I always love the recipes you share. 🙂
My mom always made this cake for my birthday. She passed away last year at the age of 100. So it brings back many memories.
I wonder if the recipe came from Farmers Wife magazine found inside the Farm Journal. I had forgotten all about that resource for wonderful recipes back in the “days.” In the 60’s and 70’s, Farm Journal published a series of cookbooks with recipes submitted by readers and approved by their test kitchen. Such great recipes! If you every run across one of the Farm Journal cookbooks at an estate sale, pick it up. My favorite is Farm Journal’s Choice Chocolate Recipes. I could never part with it!
this is Aunt Thelma’s orange cake in our house and my husband can’t have a birthday without it! We put the oranges on top of the cake batter before they cook. So yummy
Thanks, I think I will make this for Easter. I have to be careful with baking. I have a darling granddaughter with some allergies.
Enjoyed your great niece story. I had recognized Lauren in a commercial from your pictures earlier. So glad she has a loving family.
I made this 3-layer cake this afternoon and plan on eating it tomorrow with my parents!!! From what it smells like, I hope it makes it over to their house…..!!!!! wonderful and easy to throw together. the hardest part was that i only have 2 – 9″ d pans so I had to wait until the first 2/3 were done, and quickly wash and re-prepare the last pan..no biggie!
It’s an awesome tasting cake and soooo easy to make. We call it Orange Mandarin Cake and it’s a favorite here, too!