Pig Pickin’ Cake
Recipe information
Yield
serves 16-20
Ingredients
Cake
1 box yellow cake mix
One 11-ounce can mandarin oranges, with juice
4 eggs
1/4 cup vegetable oil
Frosting
One 16-ounce can crushed pineapple, drained
One 3.4-ounce package instant vanilla pudding mix
Two 8-ounce containers Cool Whip, or 1 quart heavy cream, whipped and sweetened with 1 cup sugar
Preparation
Step 1
Preheat the oven to 350 degrees. Grease and flour three 8-inch round pans. Mix together the cake mix, the oranges with their juice, eggs, and oil. Divide the batter among the prepared pans; layers will be thin. Bake for 15 to 20 minutes, or until the cake tests done. Cool the layers on wire racks.
Step 2
While the cake cools, make the frosting: Mix the drained pineapple with the pudding mix and fold this mixture into the Cool Whip. Fill and frost the cooled cake layers. Refrigerate until ready to serve.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
