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
a.k.a. Mama’s Man Cake
Cake:
1 box yellow cake mix
4 eggs
½ cup vegetable oil
1 11-oz. can mandarin oranges, with juice
Frosting:
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
Garnish:
1 11-oz. can mandarin oranges, drained
For Cake:
Grease and flour three round cake pans and set aside. Combine wet ingredients 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.
For Frosting:
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.
I must have been living under a rock for most of my life! I haven't had or heard of this cake before. I'll be putting it on my baking list for sure!
ReplyDeleteSeriously? It's one that I never posted because I assumed everyone had it!
DeleteOh yum!!
ReplyDeleteIt's really good if you add coconut to the frosting.
ReplyDeleteI bet! I LERVE coconut!
DeleteI am making this cake this weekend! I love this cake!! I haven't had it in so long & seeing this made me crave some!
ReplyDeleteSue Shelton
from SJ
Don't you love stumbling across an old favorite! Hope you like it, Sue! GO JAX!!!
Deletemy mom makes this, calls it "pig pickin' cake," undoubtedly because most people bring them to pig pickin's to be fancy (i guess). she also makes a pie version, which is cool wHip based, and that is called the million dollar pie. super yums.
ReplyDeleteI had never heard of this cake before, but I am so glad I stumbled upon your site and this recipe. Everyone absolutely loved it. It is like a cross between pineapple upside down cake and Watergate/Grasshopper Salad, both of which I love. The only problem I had with it was that it is a little too sweet for me. I think next time in place of the cool whip, I will whip up some heavy whipping cream. Still, even with it being a little sweet, I absolutely love this cake. Thank you so much for sharing this recipe!
ReplyDeleteThe real deal whipped cream would be amazeballs! Glad you liked it!
DeleteThis lady uses your photo. I'm very sensitive when it comes to such things, and in our country, everyone steals from everyone, recipes, pictures... unfortunately. :( http://www.coolinarika.com/recept/brza-torta-od-pomorandze-i-jabuke/
ReplyDeleteThanks for letting me know. I popped over last night and saw it there. It seems today she has taken the photo down and listed an entirely different recipe. I enjoyed reading the comments and seeing that there were a few of you taking up for me :) I thought it was hilarious that she said, "so what if it (my photo) matches this cake". Matches? Like they're just similar?? LOL!
DeleteThanks again!
Do I make up the pudding according to the box directions before I fold everything together?
ReplyDeleteNo, just dump the dry mix in then fold.
DeleteWow I so have to try this....looks n sounds like an essential addition to my diet. :P
ReplyDeleteOne Q - can you feel bits of pineapple in the cream or do they just blend in really well? My kids hate 'bits'!
Also have you ever tried it with the vanilla pudding in the cake batter? I wonder if that would take it up a notch or not really...
Yes, you can feel the texture of the pineapple bits. I'm sure adding the pudding would be lovely!
DeleteLove love love this cake. This recipe was given to me many years ago by a GF from Kentucky. Our husbands were in the military together in Germany. Thanks for sharing and reminding me of good times.
ReplyDeleteHi Mandy, Ive just made this cake with the following changes:
ReplyDeleteI used lemon cake mix instead of yellow;
I used 3 eggs instead of 4;
I used butter instead of oil;
I juiced 3 oranges w/ pulp instead of using canned fruit;
I added 1 tbsp orange zest and 1 tsp vanilla extract.
I poured most of the batter into a cupcake pan, and left a little bit to make a thin small round cake (which I intend to cut up and use later). Well, its just come out of the oven and I can never resist tasting hot cake - its unbelievable! The texture is like a cloud in my mouth, soft, melty, just indescribable. And the taste is just perfect, I cant see how you could improve on it. I cant wait to whip up the cream and try it with that. Thanks so much for this amazing recipe!
For now, I have to ask - how long can I store these bad boys in the fridge? is it possible to freeze them? Do they lose some of their taste n texture if frozen? And do I have to thaw them overnight before serving, or can they be eaten straight from the freezer?
S
Oh sorry, I called you Mandy by mistake!
ReplyDeleteI just tried the cream - I never liked pineapple but was hopeful it would be great nonetheless; but no, I cant say I'll ever be using this cream. The cake is definitely a keeper but I'll stick to my own orange cream I think. :)