Pig Pickin' Cake
Servings 12 servings
- 1 yellow cake mix 432 grams
- 1/2 cup vegetable oil
- 4 eggs
- 10 oz can mandarin oranges (or pieces) with its juice
- 1 14 oz can crushed pineapple with its juice
- 3 3/4 oz pkg vanilla instant pudding
- 1 Liter tub Cool Whip Note: Cool Whip needs to soften in fridge 2-4 hours
Grease and flour 2 9" layer cake pans. Cut parchment paper to fit the bottom of the pan. Preheat oven 350 degrees.
Beat cake mix, oil and eggs till incorporated. Add the mandarin oranges with their juice and beat until incorporated. The oranges will break down into bits with the beaters.
Bake according to cake mix instructions for your pans (Probably about 25 minutes).
Remove cake when tooth pick comes out clean. Allow to cool 10-15 minutes and turn the cakes out on to a rack to continue cooling.
Allow Cool Whip to soften in the fridge 2-4 hours. Stir in crushed pineapple with the juice and the instant pudding powder. Stir until all is evenly incorporated.
Remove parchment paper and move cake base to serving platter. Spread the top of the base cake with some topping mix. Add the top cake layer. Continue to spread the topping on the top and sidesof the layered cake until it is all well covered.
Refrigerate until ready to serve. Keep refrigerated.
Calories: 637kcal | Carbohydrates: 83g | Protein: 6g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 121mg | Sodium: 520mg | Potassium: 142mg | Fiber: 1g | Sugar: 64g