Pig Pickin’ Cake

Name: Pig Pickin’ Cake
Yield: serves 16-20
Ingredients: 1 box yellow cake mix; One 11-ounce can mandarin oranges, with juice; 4 eggs; 1/4 cup vegetable oil; One 16-ounce can crushed pineapple, drained; One 3.4-ounce package instant vanilla pudding mix; Two 8-ounce containers Cool Whip, or 1 quart heavy cream, whipped and sweetened with 1 cup sugar

December 14, 2011

Recipe information

Yield
serves 16-20

Ingredients

Cake

1 box yellow cake mix

One 11-ounce can mandarin oranges, with juice

4 eggs

1/4 cup vegetable oil

Frosting

One 16-ounce can crushed pineapple, drained

One 3.4-ounce package instant vanilla pudding mix

Two 8-ounce containers Cool Whip, or 1 quart heavy cream, whipped and sweetened with 1 cup sugar

Preparation

Step 1
Preheat the oven to 350 degrees. Grease and flour three 8-inch round pans. Mix together the cake mix, the oranges with their juice, eggs, and oil. Divide the batter among the prepared pans; layers will be thin. Bake for 15 to 20 minutes, or until the cake tests done. Cool the layers on wire racks.
Step 2
While the cake cools, make the frosting: Mix the drained pineapple with the pudding mix and fold this mixture into the Cool Whip. Fill and frost the cooled cake layers. Refrigerate until ready to serve.

Paula Deen's Kitchen Classics

TagsCake Dessert American Nut Free Baking Cookbooks

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