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A southern favorite, Pig
Pick 'n Cake is a three layer mandarin orange cake filled and
frosted with fluffy vanilla pineapple cream frosting.
Pig
Pick'n Cake
- 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.
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