Today’s recipe carries a strange and exotic name – you may be asking yourself, “what the heck is a Pig Picking’ Cake”!?
Well, I can promise you the cake does not use pork as an ingredient in any shape or form – scout’s honor!
Legend goes this way: Here in the South there is an event called a Pig Pickin’. Now, a Pig Pickin’ is where family and friends get together and roast a whole pig over a fire, either a pit or large grill. Once the pig is roasted to tender, juicy goodness, it’s turned into pulled barbeque pork and is served with all the traditional side dishes and desserts. As lore has it, the Pig Pickin’ Cake is one of those cakes that shows up without fail at the Pig Pickin’ and has been name thus.
So what is it? Well, it is actually a light fruity cake with pineapple and mandarin oranges. I think it’s awesome all year long and prepared it for this past Christmas. Let me tell you, it was a hit!
Pig Pickin’ Cake
1 box moist yellow cake mix
1 large can mandarin oranges, do not drain
4 eggs, beaten
1/4 cup canola oil
1/2 cup chopped pecans
1 large (16 oz.) container Lite Cool Whip
1 small box vanilla instant pudding
1 15 oz. can crushed pineapple, do not drain
1. Preheat oven to 350°. Prepare a 13 x 9 pan be spraying with Baker’s Joy. Set Aside.
2. In a large bowl combine cake mix, mandarin oranges with juice, eggs, oil, and chopped pecans. Mixed until smooth. Pour into the prepared pan and baked for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
3. Let cake cool and turn out onto a platter.
4. Make icing by mixing together the pineapple with juice and the instant pudding. (If need be you might want to add a tad more of instant pudding from another box if it doesn’t thicken up to your likening.)
5. Gradually fold in the tub of Lite Cool Whip.
6. Ice the cooled cake.
© 2015 Beverly Hicks Burch All Rights Reserved.