Pig Picking Cake II

Pig Picking Cake II

by Gabe Henry 1 year ago
4.8 (9)
30 minutes
458.1 kcal
55.4 g carbs
Description

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.

Ingredients
  • 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
Directions
  1. 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.
  2. 2. In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.
  3. 3. 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.
  4. 4. 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
serving: 1 - 3 layer 9 inch cake
calories: 458.1 kcal
carbohydrates: 55.4 g
protein: 5.3 g
saturated fat: 6.7 g
cholesterol: 62.9 mg
sodium: 514.4 mg
fiber: 2 g
sugar: 35.2 g