And since the one my mom has been using for the last twenty years is ta die for perfectly perfect in its perfectness, I called her up to make sure I had the version of the recipe that she uses.
You’ve all seen this recipe before. I think it hit the scene in the 80’s and is known by a few other names: Pig Pickin’ Cake, Ambrosia Cake, Pea Picking Cake and Sunshine Cake to name a few.
We actually call this Man Cake since Mom says she’s yet to serve this to a man and he not ask for it again and again. She just made this for Father’s Day for that exact reason.
I don’t know who originally created this recipe but it is truly wonderful. And easy! And, though I can’t claim to have tested out all the other versions of it floating around out there, I’m going to go out on a limb and declare this one the best because I, honest to God, can’t think of a thing that could be improved upon with it.
Mandarin Orange Cake
1 box yellow cake mix
½ cup vegetable oil
1 11-oz. can mandarin oranges, with juice
1 20-oz. can crushed pineapple, with juice
1 large box instant vanilla pudding mix (5.1-oz.)
1 16-oz. carton frozen whipped topping, thawed
1 11-oz. can mandarin oranges, drained
Grease and flour three round cake pans and set aside. Combine wet ingredients (including oranges and juice) and beat on medium speed with an electric mixer until thoroughly combined. Add cake mix and beat on low speed for two minutes. Pour evenly into cake pans and bake per cake mix manufacturer’s instructions. Cool cakes completely.
With a rubber spatula or with the paddle attachment of an electric mixer set on low, gently fold together all frosting ingredients until thoroughly combined. Garnish with drained mandarin oranges.
Refrigerate until ready to serve. Store in refrigerator.