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.
- 1 butter yellow cake mix
- 4 eggs
- ¼ cup vegetable oil
- 1 15 oz. can mandarin oranges - not drained
- 1 carton cool whip - thawed
- 1 20 oz. can crushed pineapple - drained
- 1 package instant vanilla pudding
- 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.
- 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.
Maybe you’d like to try our recipe for?