Who wouldn’t wanna eat a cake that is named after a pink little farm animal? Pig Pickin’ cake is the epitome of southern eating. My Aunt Sharon, who lives in Tennesse, makes this cake for every family reunion that we have because she knows that it is a family favorite. I can remember being a little girl and eating pig pickin’ cake with my cousins. it was always a “sweet” time. You can pair this cake with your favorite ice cream, but you really don’t need to as the cake is sweet enough and certainly filled with flavor.
You know where else you can take a pig pickin’ cake? A church potluck. Yum!
For the cake:
1 box Betty Crocker yellow cake mix
1 stick margarine (softened)
1 can (14 oz.) Dole mandarin oranges, drained, 1/2 cup juice reserved
1 teaspoon McCormick vanilla extract
For the topping:
1 (4 oz.) box Jello vanilla instant pudding mix
1 can (20 oz. can) crushed pineapple, juice reserved
½ cup Domino powdered sugar
4 oz. whipped topping (COOL WHIP) (half a regular tub)
extra mandarin orange slices, for garnish
Preheat oven to 350 degrees.For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high.
Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan or 2-8 inch round pans and bake for 25 to 30 minutes for 9X13 pan or 17-21 minutes for 8 inch pans. Basically you want the cake to be lightly golden brown and set. Remove from oven and cool completely.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this delicious pig pickin’ cake with your favorite ice cream.