Recipe 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."
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1 (18.25 ounce) package
yellow cake mix
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
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.
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.
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
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pig Picking Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 219
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