Dessert / Cake: Pig Cake

Mary Carey
Note: This recipe came from Jim’s Aunt Margaret

Ingredients
1 20 oz can Dole crushed pineapple, drained and juice reserved
1 8 oz can mandarin orange sections
1 box Duncan Hines yellow cake mix
4 eggs
¼ lb (1 stick) soft butter or margarine
½ cup juice from mandarin oranges
1 teaspoon vanilla
1 (3 oz) package vanilla instant pudding
½ cup powdered sugar
4 oz frozen Cool Whip, softened

Directions:
Drain & save juice from can of crushed pineapple. Set aside. Drain mandarin oranges and reserve juice.

Beat together yellow cake mix, 4 eggs, 1 stick of softened butter, ½ cup juice from mandarin oranges and 1 teaspoon vanilla. Beat for four minutes and then add orange sections and pineapple, until orange sections are broken. Pour into greased & floured 9x13 pan. Bake for 25-30 min. at 350 degrees. Let cool.

For the topping, mix together the vanilla pudding, juice from pineapple. Blend in ½ cup powdered sugar. Add 4 oz (or little more) frozen Cool Whip, softened a little. Stir in drained pineapple and spread on top of the cake. Refrigerate.

Called “Pig Cake” because it is so good, you’ll eat it like a pig!