Pig Pickin' Cake

Pig Pickin' Cake

TThis recipe is a part of my perfect Spring/Easter menu. Don't have a menu for that get together you have planned? I've got you covered.

Easter is well on it's way! New life is sprouting up everywhere you look, and a new sense of joy and liveliness is being planted in the hearts of many! Especially those of us who suffer from seasonal affective disorder, like my husband and I.

To prepare for Easter, obviously you must equip yourself with refreshing bright recipes to make on Easter Sunday! I will have a series of recipes coming out until easter to help you with just that. The first in this series will be pig pickin' cake.

Pig pickin' cake. What a funny name! I am not quite sure where the name came from, but this cake, which is also known as a manderin cake (not nearly as fun of a name), is a Southern classic. I first had this cake in a Tennessee diner called Dubb's. Although Dubb's has sadly since been torn down, they won't be forgotten for their great food, wonderful environment decked in local art and maps, and awesome service.

I recently made this cake for my husband and his mother, and they both said it was their new favorite cake! and I can see why. Pig pickin' cake is bright, fruity, refreshing, summery, and delicious. It is also quick and easy to make, and it is inexpensive.

This cake is perfect for spring and summer get-togethers, potlucks, picnics, as well as last-minute dessert emergencies. It is best after a heavy or fatty meal, since it is light and refreshing. Because of pig pickin' cake's fruitiness and freshness, it goes well with wine.

 

I am not sure what it is about this cake, but I imagine people eating it at a church potluck in a 1920's small Southern town. Get your Southern belle on! Enjoy!

Ingredients:

Cake:

  • 1 box yellow butter style cake mix
  • 1 (15 oz.) can manderin oranges (juice and all) you may choose to save 5 or 6 oranges to top your cake, but that is optional
  • 4 eggs
  • 1/4 cup oil

Frosting:

  • 12 oz whipped cream
  • 1 (20 oz.) can crushed pineapple, 50% drained
  • 3.5 oz instant vanilla pudding mix

Instructions:

Preheat oven to 350.

Combine eggs and oil, whisk well and then add cake mix. Add oranges and mix until well combined.

Pour into two round 9" cake pans, and place in oven.

Bake for 15-20 minutes or until a toothpick inserted in the center of both layers comes out clean.

Place on a cooling rack and cool completely before frosting, unless you like soupy, melted whipped cream.

Combine all frosting ingredients, insuring that they are well mixed.

Place first layer of cake onto cake stand, and add about a cup of frosting to frost this first layer. Place second layer on top of that.

Finish by using up the rest of the frosting. There will be a lot, but don't worry, it isn't too much. You may choose to top with a manderin oranges you reserved.

Refrigerate until needed. Slice and then serve.

This recipe is a part of my perfect Spring/Easter menu. Don't have a menu for that get together you have planned? I've got you covered.

 

Here is a pin-able photo for pinterest: