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