Saturday, January 7, 2017

Pig Pickin' Cake



  • 1 pkg yellow cake mix
  • 11 oz can(s) mandarin oranges, undrained
  • 1 stick butter, melted
  • 1/4 c vegetable oil
  • 4 large eggs
  • 1 - 8 oz can(s) crushed pineapple (juice used for cake and pineapple used for frosting)
  • 12 oz whipped topping, thawed
  • 3.4 oz box of instant french vanilla or pistachio pudding (i use the french vanilla)
  • 1 - 1 1/2 c shredded coconut


How to Make It

  • PREHEAT oven to 350; grease and flour pans.
  • Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
  • Pour into 2 - 9” round cake pans. Bake about 25 minutes or until knife inserted comes out clean. Cool for 10 minutes.
  • While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
  • Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved. Frost cake after it has completely cooled.
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