Description
Sunshine Cake (Pig Pickin Cake) is a delightfully moist and fruity yellow cake infused with mandarin oranges and topped with a luscious whipped cream and pineapple pudding mixture. This multi-layered cake features fresh and freeze-dried pineapple for an extra tropical punch, making it a perfect dessert for gatherings, especially summertime celebrations.
Ingredients
Scale
Cake Batter
- 1 (15.25 ounce) yellow cake mix
- 2 (11-ounce) cans mandarin oranges, drained
- 1 cup vegetable oil
- 4 large eggs
Whipped Cream Topping
- 3 cups heavy cream
- 1/4 cup powdered sugar
- 1 (5.1-ounce) package instant vanilla pudding mix (dry powder)
- 1 (20-ounce) can crushed pineapple with juices
- 2 (1.5 ounce) packages freeze dried pineapple, blended to powder (optional)
- 1/2 cup dried mandarin oranges, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when the batter is ready.
- Prepare Cake Pans: Trace the bottom of four 9-inch round cake pans onto parchment paper, cut out the circles, and place each inside a pan. Spray generously with nonstick spray. If you have only two pans, prepare them similarly.
- Make Cake Batter: In a large bowl or stand mixer, combine yellow cake mix, drained mandarin oranges, vegetable oil, and eggs. Beat together until the oranges break down and the batter is uniform.
- Portion Batter: Spoon the batter into the prepared pans. If using four pans, divide about 1 1/4 cups batter per pan. For two pans, split batter evenly.
- Bake Cakes: Bake at 350°F. Four pans take 12-15 minutes with a rotation at 9 minutes; two pans require 23-30 minutes, checking early to avoid overbaking. Cakes are done when edges pull from pans and a toothpick comes out clean.
- Cool Cakes: After baking, let the cakes cool on wire racks. After about 15 minutes, carefully invert the cakes onto racks and let cool completely.
- Prepare Whipped Cream: Chill your mixing bowl and beaters in the freezer for 5-10 minutes. In the chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
- Add Pudding Mix: Mix in the instant vanilla pudding powder for about 30 seconds until the mixture thickens and may look grainy.
- Fold in Pineapple: Gently fold in the canned crushed pineapple with juices until evenly incorporated and fluffy.
- Enhance Flavor (Optional): If using, blend freeze-dried pineapple into a fine powder and fold into whipped cream mixture for extra flavor. Cover and refrigerate if not assembling immediately.
- Split Cake Layers: If you baked two layers, carefully slice each horizontally with a serrated knife to create four layers total.
- Assemble Cake: Place the first cake layer on a serving plate, spread 1/4 of the whipped cream topping evenly across the top without covering sides. Repeat for all layers.
- Decorate: Garnish cake with extra mandarin oranges, fresh pineapple, piped whipped cream, or chopped dried mandarins for added chewiness.
- Store Cake: Keep the cake refrigerated to maintain the whipped cream topping’s freshness and texture.
Notes
- Freezing your mixing tools before whipping cream helps it whip faster and hold shape better.
- Use parchment paper in cake pans to prevent sticking and ease removal.
- Be careful not to overbake to keep the cake moist.
- Freeze-dried pineapple powder is optional but enhances pineapple flavor significantly.
- Store the finished cake in the refrigerator and consume within 2-3 days for best flavor and texture.
