PIG PICKIN' CAKE
Pig Picking Cake is an easy cake that starts with a boxed cake mix, mandarin oranges and crushed pineapple. It's sunshine in a cake!
Pig Picking Cake
Brandie @ The Country Cook
For the cake:
yellow cake mix
unsalted butter (½ cup)
can mandarin oranges
drained, ½ cup juice reserved
For the topping:
box vanilla instant pudding mix
can crushed pineapple
Cool Whip (whipped topping)
(half a regular tub)
extra mandarin orange slices,
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
For the cake, combine cake mix, butter, ½ cup juice from the mandarin oranges, eggs, and vanilla. Beat for 3-4 minutes on medium-high.
Add drained oranges and gently stir until combined (leaving some of the oranges chunky).
Pour batter into prepared baking dish and bake for about 20-25 minutes.
Remove from oven and cool completely.
Once cake is cool, in a bowl, stir together the juice from the drained crushed pineapple with the instant vanilla pudding mix.
Stir in powdered sugar. Then fold in the Cool Whip whipped topping.
Finally, stir in drained pineapple. Note: if your frosting seems a bit too "liquidy" just add in a little more of the Cool Whip until you get a stiffer consistency.
Spread frosting on cooled cake. To help the frosting finish setting up, place cake into the refrigerator for at least 3-4 hours before slicing.
When cooled, slice cake into 12 pieces (while in the pan) and then top each slice with a mandarin orange slice. Then serve.
Keep cake refrigerated
Recipe courtesy of www.thecountrycook.net