This is goodness...
Pig Cake. Just the name is mysterious - and has a certain southern ring to it that draws me in. Plus, I found it on the Pioneer Woman website - which ensures that it will be divine. Divine goodness. What are you waiting on?
Here is what you need:
FOR THE CAKE:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 stick Margarine (softened)
1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
4 whole Eggs
1 teaspoon Vanilla Extract
FOR THE TOPPING:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
½ cups Powdered Sugar
4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
Extra Mandarin Orange Slices, For Garnish
INSTRUCTIONS:
Preheat oven to 350 degrees. Drain the mandarin oranges and reserve 1/2 cup of the juice...
Combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high.
Add drained oranges...
And beat again until pieces are broken up and small.
Pour batter into greased and floured 9 x 13 inch baking pan...
Bake for 25 to 30 minutes, or until golden brown and set....
Remove from oven and cool completely. If desired, turn out cake onto a large platter.
Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple...
Yummm...
Spread on cooled cake and refrigerate several hours. See the golden-luscious cake peeking out the side?
Still peeking...
It is begging to be eaten!
1 comment:
I loved it! I have been making the icing primarily with the angel food cake (the original recipe). I prefer this one. The cake was dense and tasty on its own, but the icing is yummy. Just saw a commercial where they suggested using the icing as a parfait with more cool whip and berries.
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