Pig Pickin Cake
I remember PigPickin as one of my favorite desserts when I was growing up.
I first ate it when I was a teenager in East Texas, probably at one of my great aunts.
| Qty | Meas | Descr
|
| 18.25 Oz | pkg. | Duncan Hines Butter Golden cake Mix
|
| 11 Oz | can | Mandarin Oranges, Juice Reserved
|
| 4 Lg | Eggs
|
| 1/4 | C | Vegetable Oil
|
| 16 Oz | pkg | Frozen Whipped Topping
|
| 15 Oz | pkg | Crushed Pineapple, drained
|
| 3.5 Oz | pkg | Instant Vanilla Pudding
|
- Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
- Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.