Today, Becky from Read My Chicken Scratch is sharing with us her Pickin’ Pig Cake! I have to say as soon as I heard the name I was intrigued. I can’t wait to try this out. Have you made this before?
Pickin’ Pig Cake
I was flipping through my mom’s recipe book the other day, and I saw this recipe for Picklin’ Pig Cake. I remember my Nanny (grandma) making it when I was little, but I was a picky child with a list of “I don’t like that’s” a mile long, so I wouldn’t even taste it. Even today I have a texture issue with coconut – but I’m a little more adventurous than I was back then, and it just sounded so darned YUMMY! I had to give it a shot.
How could it possibly miss with this interesting combination of ingredients (most of which I never tried until I was well into adulthood)? Mandarin oranges, crushed pineapple, creamy Cool Whip sweetened with vanilla pudding, oh my!
With all those unique ingredients, I was a little surprised how quick and easy it was to mix this up and get it baked and iced. The instructions call for this to be left in the fridge for a few days to let it all come together. But I confess, I couldn’t wait and had the first piece just a few hours after I iced it. It was already delicious! The rest waited patiently in the fridge for the allotted time, and I will admit, it was even better. I think the anticipation of seeing it every time I opened the fridge probably took it right over the top.
Pickin Pig Cake
- 1 box butter cake mix
- ½ cup oil
- 4 eggs
- 11 oz can mandarin oranges not drained
- 1 cup nuts
- ½ cup coconut
- 12 oz Cool Whip
- 1 large box vanilla instant pudding
- 8 oz can crushed pineapple not drained
- ½ to 1 cup nuts
- ½ to 1 cup coconut
- To make the cake -
- Grease and flour baking pans. Bake at 350 for 25 minutes. Do not overbake.
- Mix together topping ingredients.
- Ice cooled cake. Garnish as desired. (I sprinkled with coconut and nuts, and added a “flower” of clementine slices)