Pig Pickin' Cake
Recipe by Florence Poe, Garfield, in the 2008 Cook's Library of Treasures published by the Pea Ridge Community Library
1 pkg. yellow cake mix
4 eggs, beaten
1 can mandarin oranges, drained; save 1/2 c. juice
1 tsp. vanilla
1 stick butter, softened
Topping:
1 pkg. instant vanilla pudding
1 lb. 4 oz. can crushed pineapple, drained; save the juice
1/2 c. powdered sugar
4 oz. Cool Whip
Beat cake mix, eggs, juice from oranges, vanilla and butter until well blended. Add oranges and beat until oranges are chopped. Pour ingredients into a greased 9- by 13-inch baking dish. Bake for 25 to 30 minutes at 350º.
While baking, make topping.
Topping: Blend together pudding and pineapple juice. Add powdered sugar and then mix in cool whip. Stir in crushed pineapple; mix well. Spread topping on cake; chill.
The lady who passed this recipe on said, "People make themselves pigs eating this cake," hence the name.
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Subscribers -- The Times would like to share readers' recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].
Community on 02/05/2014