Ingredients for Pig Pickin Cake
- Yellow Cake Mix
- 4 large eggs
- Salad Oil
- Mandarin Oranges
- Crushed Pineapple
- 8 oz Cool Whip
- Instant Vanilla Pudding
- Sweetened shredded coconut (optional)
- Maraschino Cherry
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How to Make Pig Pickin Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine one box (15.25 oz) of white cake mix, 4 large eggs, 1/2 cup vegetable oil, and 1 cup of orange juice.
- Beat with an electric mixer on medium speed for 2 minutes.
- Divide batter evenly among the prepared pans.
- Bake for 15-20 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 filling: In a medium bowl, combine 1 (20 oz) can crushed pineapple, drained, 8 oz Cool Whip, and 1 (3.4 oz) package instant vanilla pudding mix.
- Beat with a whisk or electric mixer until smooth and creamy.
- Once cakes are completely cool, frost the top of one layer with a generous amount of the pineapple filling.
- Top with the second cake layer and frost the top with the remaining filling.
- Place the third cake layer on top and frost the entire cake with the remaining Cool Whip.
- Decorate with sweetened shredded coconut and maraschino cherries, if desired.
Nutrition Information (Approximate per serving)
Sodium
208 g
Sugar
2017g
Fat
684g
Carbs
232g
