Its a big hit at every gathering.
This tender yellow cake is studded with mandarin oranges and topped with a pineapple whipped cream cream frosting.
Why is it called pig pickin cake, you ask?
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
Whatever you call it, the tropical notes and lovely presentation make for an ideal warm-weather dessert.
Pat the drained mandarin oranges dry with paper towels and set aside.
Using an offset spatula, spread half of the batter in the prepared baking pan in an even layer.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
Bake until a wooden pick inserted into the center of the cake comes out clean, about 25 minutes.
Let cool completely in the pan on a wire rack, about 45 minutes.
Squeeze the crushed pineapple dry with paper towels.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
With the mixer on low, gradually add the heavy cream until combined and smooth, about 90 seconds.
Add the powdered sugar and beat on medium-high until stiff peaks form, 1 to 2 minutes.
Add the crushed pineapple and stir gently until evenly combined.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
Spread the whipped cream frosting evenly over the cooled cake.
Garnish with drained mandarin oranges; slice and serve.
Leftover cake can be kept in the refrigerator, covered with plastic wrap, for up to 5 days.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
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Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel