Yield 10 Number Of Ingredients 7 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.
Time 47m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Mix cake mix with undrained mandarin oranges, eggs and oil. Bake in 13 x 9 inch greased and floured pan at 350* for 30-35 minutes . Let Cool Mix Coolwhip, drained pineapple and instant pudding together. Frost cooled cake. Store in refrigerator.
Time 3h55m Yield 16 servings Number Of Ingredients 11 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.
Time 45m Yield 12 pieces, 12 serving(s) Number Of Ingredients 7 Steps:
Blend all cake ingredients and beat three minutes. Bake in greased 9" X 13" pan at 350 for 25 - 30 minutes. Cool throughly. Mix dry pudding with pineapple and juice. Stir in whipped topping. Spread over cake and refrigerate.
More about “pig eatin good cake recipes”
Time 35m Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans. Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator
