Pig Picking Cake Ii Recipes

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PIG PICKIN' CAKE



Pig Pickin' Cake image

The perfect finale to a barbecue feast, this light and fresh Pig Pickin' Cake will be a new summer staple. Layers of yellow cake are stacked with a fruity mixture of whipped topping, pineapple, vanilla instant pudding, and pecans to form a cake that's as unique as its name. While nobody is quite sure where this cake earned its name, the Pig Pickin' Cake pays homage to the traditional Southern Pig Pickin', a hog roast that's essentially an early version of the barbecue. This light, fruity cake undoubtedly pairs well with a heavy, meaty meal. This cake uses ingredients you probably already have in your pantry, from boxed cake mix to canned pineapple, to create a dessert that's utterly unique. It's easy to make and an impressive offering to bring to a summer celebration. Leave the sides unfrosted to reveal all the creamy, fluffy goodness of the cake's thick layers. The fuss-free presentation earns this cake a spot at all of our casual cookouts and potluck parties this season.

Provided by Southern Living Test Kitchen

Categories     Layer Cakes

Time 4h45m

Yield Serves 12

Number Of Ingredients 10

1 (18.25-ounce) package yellow cake mix
1/3 cup water
1/3 cup vegetable oil
3 large eggs
1 (11-ounce) can mandarin oranges, drained
1 (15-ounce) can crushed pineapple, undrained
1 (3.4-ounce) package vanilla instant pudding mix
1 (12-ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
Garnish: chopped pecans

Steps:

  • Beat first 4 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in oranges. Pour batter into 3 greased and floured 8-inch round cakepans. (Layers will be thin.)
  • Bake at 350º for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes; remove layers from pan, and let cool completely on wire racks.
  • Stir together crushed pineapple and next 3 ingredients. Spread pineapple mixture evenly between layers and on top of cake. Chill cake 3 to 4 hours. Garnish, if desired. Store cake in refrigerator.

PIG PICKIN' CAKE



Pig Pickin' Cake image

This cake is another recipe I learned from my grandmother. It is so moist, delicious, and simple I just can't get enough.

Provided by ashmartone

Categories     Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box yellow cake mix
1 (11 ounce) can mandarin oranges in juice
4 eggs
3/4 cup vegetable oil
1 (20 ounce) can crushed pineapple
1 (9 ounce) container whipped topping (thawed)
1 (6 ounce) box instant vanilla pudding

Steps:

  • Pre-heat oven to 350°F.
  • Grease and flour lightly one 13x9-inch pan.
  • Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes).
  • Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean).
  • Allow cake to completely cool in pan.
  • Drain crushed pineapple and reserve juice.
  • In separate bowl combine crushed pineapple and dry pudding mix.
  • Fold in whipped topping until well blended.
  • Poke holes in cooled cake.
  • Pour 3/4 cup of reserved pineapple juice over cake.
  • Spread frosting over cake.
  • Refrigerate for at least 2 hours.
  • Enjoy!

PIG PICKIN' CAKE



Pig Pickin' Cake image

Wonderful cake. Easy to make. Three layers topped with cool whip™ and pineapple. Got recipe from lady in Tennessee mountains

Provided by teri

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Yield 10

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, juice reserved
4 eggs
¼ cup vegetable oil
1 (16 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix

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.

Nutrition Facts : Calories 523.8 calories, Carbohydrate 71.2 g, Cholesterol 75.4 mg, Fat 24.9 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 12 g, Sodium 523 mg, Sugar 50.7 g

PIG PICKIN' CAKE



Pig Pickin' Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h55m

Yield 16 servings

Number Of Ingredients 11

Nonstick baking spray, for the pan
One 18.25-ounce box yellow cake mix
8 tablespoons (1 stick) salted butter, softened
1 teaspoon vanilla extract
4 large eggs
One 23.5-ounce jar mandarin oranges, drained and 1/2 cup juice reserved
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 1/2 cups chilled heavy cream
2 teaspoons vanilla extract
One 20-ounce can crushed pineapple, drained

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray.
  • Combine the cake mix, butter, vanilla, eggs and 1/2 cup reserved mandarin juice in the bowl of an electric mixer and beat for 4 minutes on medium-high speed. Add 1 1/2 cups of the drained orange slices and beat again until the oranges have broken into small pieces, about 1 minute. Transfer the batter to the prepared cake pan and bake until golden brown and set, 25 to 27 minutes. Allow to cool completely, then turn out onto a large platter.
  • For the topping: Cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, 1 to 2 minutes. Remove the mixture to a small bowl. Add the cream and vanilla to the stand mixer bowl and switch to the whisk attachment, then whip until soft peaks form, about 2 minutes. Add the cream cheese mixture, distributing it evenly around the bowl. Whip until stiff peaks form, 3 to 4 minutes. Fold in the pineapple.
  • Spread the frosting evenly over the cooled cake and refrigerate for at least 2 hours. Garnish with the remaining mandarin orange slices.

PIG PICKING CAKE II



Pig Picking Cake II image

Mandarin oranges in the cake and pineapple, pecans and coconut in the filling. From living down south and all the get-togethers for Pig Picking, this cake is a sure winner with people from the Southerners as well as the Northerners. This cake brings us all together.

Provided by Claudia Hamilton

Categories     Orange Desserts

Time 50m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
½ cup margarine
4 eggs
1 (11 ounce) can mandarin oranges, with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple with juice
1 (3.4 ounce) package instant vanilla pudding mix
1 cup chopped pecans
¼ cup flaked coconut

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.
  • In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.
  • Pour into 3 - 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

Nutrition Facts : Calories 458.1 calories, Carbohydrate 55.4 g, Cholesterol 62.9 mg, Fat 24.3 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 514.4 mg, Sugar 35.2 g

INCREDIBLE PIG PICKIN' CAKE



Incredible Pig Pickin' Cake image

Make and share this Incredible Pig Pickin' Cake recipe from Food.com.

Provided by Tendoy5

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
4 eggs
3/4 cup salad oil
11 ounces mandarin oranges, undrained
16 ounces crushed pineapple, slightly drained
16 ounces Cool Whip
3 ounces instant vanilla pudding
coconut
maraschino cherry, if desired

Steps:

  • Mix cake mix, eggs, oil and oranges.
  • Pour into 3 or 4 greased layer cake pans.
  • Bake at 350 degrees for 15 minutes, cool on racks.
  • Mix pineapple, cool whip and pudding.
  • Fill and frost.
  • Decorate with coconut and cherries, or not.

Nutrition Facts : Calories 6126.7, Fat 357, SaturatedFat 136.8, Cholesterol 754.2, Sodium 4994, Carbohydrate 697, Fiber 14.9, Sugar 504.3, Protein 57.7

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