I had every intention when starting this blog, for it to be a mix of cooking and baking. I have come to realize that it really has become more of a "baking blog." Although, I cook every weeknight night, I rarely post my weeknight meals, I am always mega multi tasking during the dinner preparation, and have found I don't have much time to document my meals. When I bake, it is normally at night, when all is settled and quiet, and I can take the time to take pictures along the way. So, with that being said, I promise to do my best as to give you a variety, but today, I bring to you a great summer cake. I made this yummy "PIG" cake, and it was really good. I have no idea why it is called that, but it does make sense, because we pigged out on it!
This is a great cake for you to have on your summer dessert list for a few reasons... 1. It's easy to transport in a 13x9 inch pan, and 2. It's full of light, fresh summer flavor, great dessert for after a cookout!
go PIG OUT on PIG CAKE!
Pig Cake
- FOR THE CAKE:
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 1 stick Margarine (softened)
- 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
- 4 whole Eggs
- 1 teaspoon Vanilla Extract
- _____
- FOR THE TOPPING:
- 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
- 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
- ½ cups Powdered Sugar
- 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
- Extra Mandarin Orange Slices, For Garnish
Preparation Instructions
Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
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