Pig Picking Cake II Recipe - Allrecipes.com
Pig Picking Cake II Recipe
  • READY IN 50 mins

Pig Picking Cake II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 3 layer 9 inch cake Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.
  2. In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.
  3. 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.
  4. 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
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2006

Really great cake! This can also be made in a 9x13 pan if you don't want to do layers and it tastes better the longer it sits in the fridge.

 
Most Helpful Critical Review
Dec 07, 2009

I made mine in a 9x13 pan. The consistency of the cake was great - very moist, but it lacked enough flavor for me to rate it 5 stars. I recommend making a trial run at this recipe before planning to serve for an event/special occasion. I think it is an acquired taste.

 

40 Ratings

Jan 17, 2008

THEY SERVE THIS AT HY HUSBANDS RESTAURANT AND ITS OUTRAGOUSLY YUMMY I MADE MY FIRST ONE FOR THANKSGIVING AND IT WAS THE FIRST DESSERT THAT WAS GONE IT WAS GREAT I MADE MINE IN 2 NINE IN. PANS BECAUSE I DONT HAVE 8 IN AND IT WAS GREAT ALSO I THOUGHT 2 LAYERS WOULD TRAVEL BETTER THEN 3 THIS IS A WINNER AND TOO GOOD TO MAKE ALL THE TIME IV MADE THIS AGAIN AND IV CHANGED THE PUDDING IN THE ICING TO COCONUT AND LEAVE THE COCONET OUT MIX YOUR PUDDING WITH THE COCONUT AND LET IT GET GOOD AND THICK BEFORE MIXING WITH YOUR WHIPED CREAM IT HELPS ALOT

 
May 18, 2004

I won't be making this very often as it is waaaay too good. Can hardly stop with just one piece. My family all loved it. Will save it for special occasions like Thanksgiving or Christmas. It was moist, delicious and so easy to make. I agree that it probably wouldn't trvel well, but I made it in a 9x13 pan, which would travel easier than a layer cake.

 
Aug 29, 2002

In South Carolina we definitely call this Pig Pickin' Cake. The pig is cooked outdoors, usually on large gas cookers. The cooked meat is chopped & sauce added. Then everyone "picks" their BBQ from the pig. It's a southern thing like boiled peanuts. This cake is delicious and is often served at a pig pickin', but it's great anytime.

 
Mar 04, 2007

My mom made this for all sorts of pot-lucks when I was growing up. The only difference was that she didn't stop at adding the cool-whip mixture between the cakes, she then "iced" the whole thing with it....yummy! I think it's even better the 2nd day.

 
Oct 04, 2002

Although, I have always heard it called pea pickin cake. I always assumed it came from Tennessee Ernie Ford's old addage for Martha White cornmeal. "It's pea-picking good!!"

 
Jan 24, 2008

This cake/dessert is fabulous! It also works well in a 9x13" pan for simplicity. It is also wonderful with a cou of choppe walnuts sprinkled over the top.

 

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Nutrition

  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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