Ingredients for Jeremy's Pig Picking Cake
- Duncan Hines Butter Cake Mix
- 4 large eggs
- Cooking Oil
- 1 (11 ounce) can mandarin oranges, drained
- Instant Vanilla Pudding
- 8 ounces Cool Whip
- Crushed Pineapple
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How to Make Jeremy's Pig Picking Cake
- Preheat oven to 325°F (160°C).
- Grease and flour two 9-inch round cake pans or a 9x13 inch baking pan.
- In a large bowl, combine one (15.25 ounce) box of your favorite white cake mix, 4 large eggs, 1/2 cup vegetable oil, and one (11 ounce) can of mandarin oranges, drained.
- Beat with an electric mixer on medium speed for 2 minutes.
- Pour batter evenly into prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting: In a separate bowl, combine one (3.4 ounce) package instant vanilla pudding mix, 8 ounces of Cool Whip, and one (20 ounce) can of crushed pineapple, well-drained.
- Beat with an electric mixer until smooth and creamy.
- Once cakes are completely cool, frost the top and sides with the pineapple pudding mixture.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
103g
Fat
53g
Carbs
20g
