Pig Pick'n Cake
A southern favorite, Pig Pick 'n Cake is a three layer mandarin orange cake filled and frosted with a pineapple, vanilla pudding and whipped cream frosting.
1 (18.25 ounce) package yellow cake mix
1 (11-ounce) can mandarin oranges with juice
4 large eggs
1/4 cup vegetable oil
1 (16-ounce) container nondairy whipped topping
1 (16-ounce) can crushed pineapple, drained
1 (4-ounce) package instant vanilla pudding
- Preheat oven to 350°F (175°C). Grease and flour 3 (8-inch) cake pans; set aside.
- Combine in mixing bowl cake mix, oranges with juice, eggs, and oil. Beat with electric mixer for 2 minutes. Pour batter into prepared cake pans.
- Bake for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
- Combine whipped topping, drained pineapple and instant pudding mix. Fill and frost cooled cake. Refrigerate until ready to eat.
Makes 12 servings.