PigPickin #2
I thing I first ate this when I was a teenager at one of my great aunts in East Texas.
| Qty | Desc | Prep | Note
|
Cake
|
| 1 | box | Duncan Hines Butter Golden cake mix | |
|
| 11 | oz can | Mandarin Oranges | Chopped into small pcs. | Do Not drain
|
| 4 | lg | Effs | |
|
| 1/4 | C | Vegetable Oil | |
|
Frosting
|
| Qty | Desc | Prep | Note
|
| 16 | Oz. can | Crushed Pineapple | |
|
| 3.4 | Oz box | instant vanilla pudding | |
|
| 2 | 8oz pkg | whipped topping, thawed | |
|
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Cake: Preheat oven to 350°. Grease and flour 3 8-inch cake pans with vegetable shortening.
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In a large bowl, combine the cake mix, eggs, oil, and mandarin oranges with their juice.
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Divide batter between pans. Bake 15 to 20 minutes, or until toothpick comes out clean.
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Turn the cake out of the pan and place onto a wire rack. Let cool to room temperature.
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Frosting: In a large bowl, stir together the drained pineapple and pudding mix. Once combined, fold whipped topping into pineapple mixture.
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Frost each layer and sides of the cake. Serve soon or loosely cover and refrigerate for up to 4 hours.