OK, it is not called Pig Pickin’ Cake just because one becomes a pig pickin’ at it… no. Nor is it made with pig pickin’s. (Though who knows… in the South with a little fruit and Cool Whip anything is possible).
It is called Pig Pickin’ Cake ‘cause in South Carolina, where BBQs are called Pig Pickin’s, it is the dessert of choice.
Heat oven to 350°F.
1 yellow cake mix (I use Betty Crocker)
1 11oz can Mandarin Oranges with juice (or can fruit cocktail)
4 eggs
½ cup oil
Mix together and place in a greased and flowered 9” cake pan. Follow box directions for time.Cool and cut to make four layers.
Icing
1-20 oz. can of crushed pineapple, lightly drained
1-3 oz. package instant vanilla pudding
12 oz carton Cool Whip
Mix pineapple with pudding blending well, fold in Cool Whip. Ice layers, tops and sides. Refrigerate at least one hour before serving or until icing sets.
Decorate as you choose canned orange, grapefruit or pineapple slices.
- Recipe courtesy of Nancy Ellison