North Carolina Pig Pickin Cake Recipes

PIG PICKIN' CAKE

Steps:

• Prepare the yellow cake mix as directed for a 9 X 13 pan.
• (I sometimes use the liquid reserved from the crushed pineapple as part of the liquid in the cake).
• Allow the cake to cool completely in the pan.
• Spread the crushed pineapple evenly over the cake (use good judgement, you don't want to oversoak the cake).
• Prepare the pudding mix as directed with the 2 cups of milk, or prepare your own recipe for vanilla pudding.
• If using a cooked pudding, prepare it ahead and allow it to cool completely before adding to the cake.
• Spread the pudding evenly over the cake and pineapple.
• If using, slice the banana and arrange slices evenly over the pudding.
• Spread the Cool Whip or whipped cream evenly over the top of the cake to frost.
• Sprinkle with toasted coconut to taste.
• Keep in the refrigerator.
• The longer it sets, the better it tastes.

PIG PICKIN' CAKE

Steps:

• Preheat oven to 350°F. Butter and flour three 8 or 9-inch round cake pans or spray with baking spray. Spread pecans on a baking sheet in a single layer. Set aside.
• Using an electric mixer, beat together, cake mix, flour, mandarin oranges plus 1/2 cup reserved juice, oil, eggs and vanilla. Beat tor 1-2 minutes until fully combined and mandarin oranges are roughly chopped.
• Divide batter evenly between pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Cool completely in pans. (While layers are baking, toast pecans for 6 minutes, then set aside to cool.)
• To make frosting: Using an electric mixer, cream together cream cheese and pineapple. Add dry vanilla pudding mix. Continue to whip for 1-2 minutes or, just until fully combined.
• By hand, fold in whipped topping and toasted pecans. Frost between layers, top and sides of cake.
• May garnish with additional mandarin oranges and whole pecans, if desired.
• Chill for at least 6 hours, preferably overnight.
• Store leftovers chilled.

PIG PICKIN' CAKE

Steps:

• Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
• Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.