Pea / Pig Pickin' Cake
Source of Recipe
J.C. of Miami
List of Ingredients
1 standard-size box yellow butter-recipe cake mix*
½ cup vegetable oil
1 (11-ounce) can Mandarin oranges with juice
---For the Frosting---
1 (20-ounce) can crushed pineapple with juice
1 (4-serving size) box vanilla instant pudding
1 (9-ounce) container frozen whipped topping, defrosted
Heat oven to 325 degrees. Prepare three 8- or 9- inch round cake pans. Spray and coat with flour. I cut wax paper rounds and place in the bottom to prevent sticking.
Divide the batter equally into the pans. Bake 20 to 30 minutes, until cake tests done. Cool in pans 10 minutes before removing cakes to cooling racks.
Make the icing by combining the pineapple with juice and the dry pudding mix. Fold in the whipped topping. Place between each layer and on sides and top of cake. Chill thoroughly before serving. Makes 12 servings.
*Note: A lemon or white cake mix may be used.
--Note: Cake may also be baked in a greased and floured 9-by-13-inch pan at 350 degrees for 35 to 40 minutes.