I've been wanting to try this recipe from Pioneer Woman for a while now and finally got around to doing it for Mother's Day! It was really good...reminded me a lot of our Hawaiian Cake recipe. I actually think I'd like to combine the two. I liked the Cake of the Pig Cake better, but I like the topping on the Hawaiian Cake better than the Pig Cake, but they are both really good!! I'll try that eventually and let you know!:)
PW's Pig Cake
For the Cake:
1 box Yellow Cake Mix
1 stick margarine, softened
1 can (14 oz.) mandarin oranges, drained, 1/2 cup juice reserved
1 teaspoon vanilla
For the Topping:
1 small package instant vanilla pudding mix
1 can (20 oz) crushed pineapple, juice reserved
1/2 cup powdered sugar
4 oz. Cool Whip
extra mandarin orange slices for garnish
Preheat oven to 350 degrees. For the cake, combine the cake mix, margarine, 1/2 cup of juice from the mandarin oranges, eggs, and vanilla. Beat for 4 minutes. Add drained oranges and beat again until all the pieces are broken up and small. Pour batter in a greased and floured 9 x 13 inch pan and bake for 25-30 minutes. Remove from the oven and cool completely. When cooled, turn out cake onto a large platter (or a cookie sheet...that's all I had that it would fit on!!)
Once the cake is cooled, blend the juice from the pineapple with the vanilla pudding. Add sugar and mix again. Then mix in the whipped topping. Stir in drained pineapple. Spread on cake and refrigerate for several hours.
Before serving place a mandarin orange on each cake square! Beautiful & delicious!