Pig Eatin Good Cake Food

PIG PICKIN' CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray.
• Combine the cake mix, butter, vanilla, eggs and 1/2 cup reserved mandarin juice in the bowl of an electric mixer and beat for 4 minutes on medium-high speed. Add 1 1/2 cups of the drained orange slices and beat again until the oranges have broken into small pieces, about 1 minute. Transfer the batter to the prepared cake pan and bake until golden brown and set, 25 to 27 minutes. Allow to cool completely, then turn out onto a large platter.
• For the topping: Cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, 1 to 2 minutes. Remove the mixture to a small bowl. Add the cream and vanilla to the stand mixer bowl and switch to the whisk attachment, then whip until soft peaks form, about 2 minutes. Add the cream cheese mixture, distributing it evenly around the bowl. Whip until stiff peaks form, 3 to 4 minutes. Fold in the pineapple.
• Spread the frosting evenly over the cooled cake and refrigerate for at least 2 hours. Garnish with the remaining mandarin orange slices.

PIG PICKING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
• Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

PIG LICKIN' GOOD CAKE

Steps:

• Blend all cake ingredients and beat three minutes.
• Bake in greased 9" X 13" pan at 350 for 25 - 30 minutes.
• Cool throughly.
• Mix dry pudding with pineapple and juice.
• Stir in whipped topping.
• Spread over cake and refrigerate.

PIG EATIN' GOOD CAKE

Steps:

• Mix cake mix with undrained mandarin oranges, eggs and oil.
• Bake in 13 x 9 inch greased and floured pan at 350* for 30-35 minutes .
• Let Cool Mix Coolwhip, drained pineapple and instant pudding together.
• Frost cooled cake.
• Store in refrigerator.

PIG PICKIN' CAKE

Steps:

• Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
• Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

PIG PICKIN' CAKE

Steps:

• Prepare the yellow cake mix as directed for a 9 X 13 pan.
• (I sometimes use the liquid reserved from the crushed pineapple as part of the liquid in the cake).
• Allow the cake to cool completely in the pan.
• Spread the crushed pineapple evenly over the cake (use good judgement, you don't want to oversoak the cake).
• Prepare the pudding mix as directed with the 2 cups of milk, or prepare your own recipe for vanilla pudding.
• If using a cooked pudding, prepare it ahead and allow it to cool completely before adding to the cake.
• Spread the pudding evenly over the cake and pineapple.
• If using, slice the banana and arrange slices evenly over the pudding.
• Spread the Cool Whip or whipped cream evenly over the top of the cake to frost.
• Sprinkle with toasted coconut to taste.
• Keep in the refrigerator.
• The longer it sets, the better it tastes.