Pig Pickin’ Cake

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Pig Pickin' Cake
Pig Pickin’ Cake

This cake recipe has been around forever and it has been a family favorite for as long as I can remember. It apparently originated in the south and most likely North Carolina. When you go to whole pig roast there this was a common cake made for the dessert table. It gets it’s name because in North and South Carolina pig roasts are known as Pig Pickin’s. It’s also know a mandarin orange cake.

Most of the time this cake is made in 3 layers but I was looking for fast and easy so a 9 x 13 pan fits my needs. It does need refrigeration ( a cooler will work great) until serving time.

Pig Pickin' Cake

 Enjoy!

Pig Pickin' Cake
Author: 
Recipe type: Cooking
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
 
Pig Pickin' Cake with a butter cake filled with mandarin oranges, topped with a pudding pineapple whipped cream.
Ingredients
  • 1 butter yellow cake mix
  • 4 eggs
  • ¼ cup vegetable oil
  • 1 15 oz. can mandarin oranges - not drained
  • Topping
  • 1 carton cool whip - thawed
  • 1 20 oz. can crushed pineapple - drained
  • 1 package instant vanilla pudding
Instructions
  1. Put cake mix into a mixer bowl. Add the mandarin oranges juice with the vegetable oil and eggs. Mix well. Stir in the mandarin oranges. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 - 35 minutes until cake springs back when pressed in the center. Cool.
  2. Mix the cool whip, pudding mix and crushed pineapple to a mixing bowl. Mix well. Spread on top of cooled cake. Refrigerate until ready to serve.

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Pig Pickin' Cake

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