Pig Picking Cake II

Pig Picking Cake II

32

"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

50 m servings 458 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Reviews

32
  1. 41 Ratings

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Most helpful positive review

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

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 plann...

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.

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 BE...

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...

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 fr...

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 plann...

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 thin...

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!!"

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.

My family and I LOVE this cake! The only problem is wanting to finish the whole thing so fast. I followed the recipe and wouldn't change a thing.