Ingredients for Pig Picking Cake
- Yellow Cake Mix
- 4 large eggs
- Vegetable Oil
- Mandarin Oranges
- Vanilla Instant Pudding Mix
- Cool Whip
- Crushed Pineapple
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How to Make Pig Picking Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 2 cups of granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup of buttermilk and 1 teaspoon of vanilla extract.
- Divide the batter evenly among the prepared cake pans.
- Bake for 15-25 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 15 minutes.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting: In a medium bowl, beat together 1 cup (2 sticks) of softened butter, 3 cups of powdered sugar, and 1/2 cup of buttermilk until smooth and creamy. Add more buttermilk, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cakes are completely cool, frost the layers and the top of the cake.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
181g
Fat
39g
Carbs
21g
