Zutaten für Southern Pig Picken Cake
- 1 (18.25 ounce) package yellow cake mix
- 4 large eggs
- 1 (15 ounce) can mandarin oranges, undrained
- 1/3 cup vegetable oil
- 1 cup chopped walnuts
- 1 (12 ounce) container Cool Whip, thawed
- 2 (20 ounce) cans crushed pineapple (1 undrained, 1 drained)
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup milk
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Zubereitung von Southern Pig Picken Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine cake mix, oil, and eggs. Mix on medium speed with an electric mixer until well combined.
- Gradually add the orange juice, mixing until just combined. Do not overmix.
- Pour batter evenly into the prepared cake pans.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once cakes are completely cool, poke holes all over each layer with a fork.
- Pour 1/4 cup of pineapple juice evenly over each cake layer.
- In a separate bowl, whisk together the instant pudding mix and 1 cup of milk until smooth and creamy.
- Gently fold in the drained crushed pineapple and Cool Whip.
- Spread pudding mixture evenly over one cake layer. Top with the second cake layer.
- Frost the top and sides of the cake with the remaining pudding mixture.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
224g
Fat
28g
Carbs
26g
