Time 4h45m Yield Serves 12 Number Of Ingredients 10 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.
Time 50m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside. In a medium mixing bowl, mix together the cake mix, canned oranges with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla and mix with a hand-held electric mixer for 2 minutes. Pour the batter into the prepared baking dish and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool, the cake in the pan, set on a wire baking rack, until completely cooled. In a medium bowl combine the well-drained pineapple and the pudding mix until the pineapple is evenly coated with the mix. Let the mixture sit for 2 minutes Fold in the thawed whip topping until evenly combined. Spread frosting evenly over the top of the cake and garnish, if desired, with well-drained mandarin oranges.
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 40m Yield 12-16 serving(s) Number Of Ingredients 7 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!
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 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
More about “pig pickin cake recipes”
Time 1h5m Yield 1 9X13 cake, 12 serving(s) Number Of Ingredients 10 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.
