There are all kinds of theories on how this cake got its name, and it is also known in the South by other names such as "Pig Pickin' Cake" and "Pig Lickin' Cake." All I know is it is DELICIOUS!!! Absolutely perfect for the summer or any time you want a cake that is light and just yummy. I have made it for numerous church dinners and never have any leftovers to take home. Hope you enjoy!
1 pkg. yellow cake mix plus ingredients listed on box to make cake (yes, Duncan Hines... if you've been reading my posts you know the drill!)
11-oz. can mandarin oranges, drained
20-oz. can unsweetened crushed pineapple, drained
1 lg. pkg. vanilla instant pudding mix
12 oz. whipped topping
Preheat oven to 350 degrees. Prepare cake batter according to package directions.
Beat in oranges until blended. Pour into two greased and floured 9-in. baking pans. (I use Baker's Joy cooking spray and it works very well!)
Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Combine pineapple and dry pudding mix; fold in whipped topping.
Spread between layers and over top and sides of cake. Store in the refrigerator.
*Although I have made this cake countless times, I didn't have a picture of it. My friend Erin graciously allowed me to use a picture she took when she made this cake recently. Thanks, Erin!
Came by to check out the chicken salad, and found (2) cakes, yummmm, both of them sound so good, must try.
ReplyDeleteThanks so much! I made the Pea-Pickin' Cake again just a couple of days ago and it was a huge hit!
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