Pig Pickin' Cake - what in the world? One thing I love about old southern recipes is the names they have, This cake has nothing to do with pork, but it's called Pig Pickin' because it's traditionally served at outdoor barbecues in the South. The recipe can be traced back to the 19th century when folks gathered for barbecues where an entire pig was being roasted. The guests would "picked" the tender meat off the roasted pig, which is how a Southern barbecue became known as a "pig pickin'."
It's a light cake perfect for spring and summer and I haven't met one person who hasn't loved it!
Ingredients
For the cake:
1 box yellow cake mix
1 stick unsalted butter
1 (14 oz) can mandarin oranges with juice
4 eggs
1 teaspoon vanilla
For the topping:
1 (4 oz) box vanilla instant pudding mix
1 (20 oz) can crushed pineapple
½ cup powdered sugar
4 ounces Cool Whip
Directions
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray
For the cake, combine cake mix, butter, juice from the mandarin oranges, eggs, and vanilla
Add drained oranges and gently stir until combined
Pour batter into prepared baking dish and bake for about 20-25 minutes
Remove from oven and cool completely
Once cake is cool, in a bowl, stir together the juice from the juice from crushed pineapple with the instant vanilla pudding mix
Stir in powdered sugar. Then fold in the Cool Whip whipped topping then add crushed pineapple
Spread frosting on cooled cake place cake into the refrigerator for at least 3-4 hours before slicing
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