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Pig Picking Cake II

By: Claudia Hamilton

"Mandarin oranges in the cake and pineapple, pecans and coconut in the filling. From living down south and all the get-togethers for Pig Picking, this cake is a sure winner with people from the Southerners as well as the Northerners. This cake brings us all together."

Rate/Review | Read Reviews (26)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 3 layer 9 inch cake

Ingredients

1 (18.25 ounce) package yellow cake mix
1/2 cup margarine
4 eggs
1 (11 ounce) can mandarin oranges, with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple with juice
1 (3.4 ounce) package instant vanilla pudding mix
1 cup chopped pecans
1/4 cup flaked coconut

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.
In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.
Pour into 3 - 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator