Friday, May 7, 2010

Pig Cake!

Every year I make my mom's birthday cake at the beginning of April and she makes mine at the end. We're both pretty easy to make happy - I like anything pink or with berries and she likes chocolate. This year, she felt like something different and she produced a recipe she'd cut out of the Houston Post over 20 years ago (1987 omg!). It was a cake she'd had at a potluck and *remembered* liking it a lot but couldn't exactly remember why. So she gave the recipe to me and said Make it so!

Personally, I'm a little offended by ~cake mixes. Mostly because sometimes cake mixes are just plain better than homemade. They're so soft and effortlessly fluffy... It's not FAIR. It's cheating! However. This recipe called for a mix which made it super easy to make.

It was also super easy to EAT. They say it's called "Pig Pickin' " because you make a pig of yourself. I will support this claim. We all went back for seconds. I'll keep this cake in rotation, no problem. Mmmm!


PIG PICKIN' CAKE
Adapted from: Ann Valentine

1 package yellow cake mix with pudding
1 11-ounce can mandarin oranges, UNDRAINED
4 eggs
1/2 cup vegetable oil
1/2 cup chopped walnuts
1 (20-ounce) can crushed pineapple, UNDRAINED
1 9-ounce carton frozen whipped topping thawed
1 (3.75-ounce) package vanilla instant pudding mix


Grease two 9-inch layer cake pans. Line bottoms with waxed paper; grease again; set aside. Combine cake mix, mandarin oranges, eggs and oil; beat 2 minutes at highest speed of electric mixer. Reduce speed to low; beat 1 minute. Stir in walnuts. Pour batter into prepared pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes; remove layers from pans, let cool completely.

Combine remaining 3 ingredients; beat 2 minutes at medium speed of electric mixer; let stand 5 minutes in refrigerator or until mixture is of spreading consistency. Spread pineapple mixture between layers and on top of cake - you may frost sides if desired. Chill at least 2 hours before serving. Store in the refrigerator.

2 comments:

grace said...

i just posted about my continuing dilemma about using cake mixes too! i've heard of this cake and it sticks in my memory because of its awesome name--it looks great. happy belated birthday!

*..CheryL..* said...

i'm from malaysia and i've been following your blog for a year now :) i just wanted to tell you, you bake really well!! and your pics are awesome they make me drool! :D

my website's showstopper13.blogspot.com feel free to drop by yeah :)