Pig Eating Cake or PIG PICKING CAKE (BECAUSE YOU CAN'T STOP EATING)

Pig Eating Cake or PIG PICKING CAKE (BECAUSE YOU CAN'T STOP EATING)
Pig Eating Cake or PIG PICKING CAKE (BECAUSE YOU CAN'T STOP EATING)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box Yellow Cake Mix

  • 1

    stick Margarine, Softened

  • 4

    eggs

  • 1

    can (11 oz.) mandarin oranges, drained

  • FROSTING:

  • 1

    (20 oz.) can crushed pineapple, in juice

  • 1

    pkg. (4 oz.) instant vanilla pudding

  • 2

    cup Cool Whip

Directions

Spray a 9 x 13 inch baking pan with baking spray (or just grease and flour it the way our grandmothers always did it.) Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs. 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 and 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. then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate.. To serve, cut cake into squares and top each square with a mandarin orange slice.

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