Moist yellow cake, from a mix you say?

Yes, from a box mix.

I snagged this recipe off of The Pioneer Woman's website. She's a very busy woman so she won't even know I borrowed it. sshhhhhh 

 

I need a recipe that I can make several pans of to serve 40 people and this one fits the bill. 

Today thought I'd do a test run, wanna see? 

 

The ingredients couldn't be simpler, and that's one thing that I need, simple and easy to find ingredients.

I can even get them at my little back-country store. 

 

 

Drain the Mandarin oranges, reserving 1/2 cup of the liquid. To the cake mix add a stick of margarine and the juice from the oranges. 

 

 

Add the vanilla, I like to use half vanilla and half almond extract, and the eggs. Mix together then add the oranges.

 

 

The recipe calls for baking in a 9X13 pan but because I need so many pieces of cake I baked it in a 17.25 X 11.5 jelly roll pan. I think I'll make 3 pans worth, just to be on the safe side. 

 

 

Drain the crushed pineapple reserving the juice. To the pudding mix add the pineapple juice, powdered sugar, beat, beat then add the Cool whip, pineapple chunks and mix. 

Frosting done. 

 

 

Frost the cake and resist the temptation to eat it right out of the pan. Put a slice of cake on a nice plate and dive in. 

Here's the recipe. 

 

@@@@@ Now You're Cooking! Export Format

Pig Cake

cakes, desserts

  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 extract1  

FOR THE FROSTING

1 package (4 oz. box vanilla instant pudding mix

1 can (20 oz. can) crushed pineapple, juice reserved

1/2 cup powdered sugar

4 fluid ounces frozen whipped topping; such as cool whip

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.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple.

Spread on cooled cake and refrigerate several hours.To serve, cut cake into squares and top each square with a mandarin orange

slice.
Added by Ree on January 2, 2011 in Cakes, DessertsPrep Time 10 MinutesCook Time 30 Minutes Servings 16 Difficulty Easy
Notes:  The Pioneer Woman.com
 
** Exported from Now You're Cooking! v5.87 **

And that's that

 

Comments

[William H. Stoneman]

Always a great idea to have a box of Duncan Hines in the cabinet. I find the yellow variety the most valuable!

[koko]

Yes, having a cake mix on hand is always a good idea and for my taste Duncan Hines is the best.

A co-worker makes snickerdoodles from a mix and they are great. I'll try to remember to get her recipe this week.

[Tracey]

This cake is fantastic--though my Mom has been making it for about 20 years now. No PW for us! I also have never heard it called pig cake, that's a very strange name for it. :)