Here is a nice, moist, light, Summery cake. The cake batter has chopped mandarin oranges in it, and the whipped topping has crushed pineapple in it. So it has a fruity, but subtle, tropical flavor. It's always a hit at potlucks. I got this recipe from my mother-in-law way back in the late 80's. She was one of the first people I ever met that absolutely loved to cook and it showed in her cooking! She was (and still is) a fantastic cook and I use so many of her recipes in my cooking. I think you'll like this one as much as I do!
PIG PICKIN' CAKE
1 Duncan Hines Super Moist Yellow cake mix (w/ pudding in the mix)
- or Duncan Hines Butter recipe cake mix
3/4 cup oil
1 small can mandarin oranges w/ juice
In mixing bowl, combine cake mix, eggs & oil. Stir until combined. Add oranges & juice and continue to mix until oranges are evenly incorporated into the batter. Pour into 3 greased & floured 9" round cake pans. Bake at 350 for 20 min.
FILLING & TOPPING:
1 (6 oz) Vanilla instant pudding
1 (20 oz) Crushed pineapple
1 (12 oz) Cool Whip, thawed
Combine pudding mix and pineapple w/ juice. Stir until pudding is completely dissolved. Fold in Cool Whip. Mix until thoroughly combined. Use to frost middles, sides and top of cake. Keep refrigerated until ready to serve. Refrigerate any leftovers.