Friday, December 27, 2013

Moist Pig Cake

Why's it called pig cake?  I dunno - that's what Ree Drummond named it - and I only relist her recipe her with a few adjustments because sometimes it's really difficult to scroll through her amazing photos because of the sheer volume.

For cake:
14 oz can of mandarin oranges in light syrup, reserve 1/2 cup of the juice
1 box yellow cake mix
4 eggs
1 softened stick of margarine
1 T vanilla

For frosting:
1 15 oz can of crushed pineapples, reserve juice (all of it!)
1 tub of cool whip
1/2 cup of powdered sugar
1 5 oz vanilla pudding mix

Preheat oven to 350 degrees.  Drain the mandarin oranges and use 1/2 cup of the juice to mix with the yellow cake mix, 4 eggs, stick of margarine, T of vanilla.  Then, add in the drained Mandarin oranges and mix until all crushed.  Grease a 9x13 baking dish/pan and then pour your mixture in.  Stick in the oven for 25-30 minutes or until a toothpick comes out clean (when stuck in it).

Mix the frosting while the cake bakes by first mixing the pineapple juice and pudding mix.  Add in the powdered sugar, about 1/2 of the cool whip (a few gigantic dollups, add more if you wish), and lastly - the crushed pineapple.  Mix for a few minutes.

Once the cake cools, frost it.  This cake is sooo delicious!  It tastes sooo moist and fruity!  For some aesthetic viewing, add a mandarin orange on top of each slice.

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