What do you make for dessert when you have 50 hungry people coming to your sister's house for a crawfish boil? Well, in addition to brownies and banana pudding, you make a cake that was traditionally brought to a pig pickin'. Because after all that rich food, you need something refreshing. And there's nothing more refreshing than citrus. Plus, my nephew loves whipped cream. And I try not to say no to my nephew.
Pig Pickin' Cake
Adapted from Pioneer Woman
1 (16½-ounce) box Duncan Hines Moist Deluxe butter recipe golden cake mix
½ cup (1 stick) unsalted butter, softened
1 (14-ounce) can mandarin oranges, drained, ½ cup juice reserved
4 large eggs
1 teaspoon vanilla extract
1 (5.1-ounce) package vanilla instant pudding mix
1 (20-ounce) can crushed pineapple, drained, juice reserved
½ cup powdered sugar
1 (8-ounce) container Cool Whip or equivalent amount sweetened whipped cream
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
For the cake, combine the cake mix, butter, ½ cup of reserved juice from the mandarin oranges, eggs, and vanilla extract in a mixer bowl. Using the paddle attachment, beat for four minutes on medium-high speed. Add the drained oranges and beat again until the orange pieces are broken up and small. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
Once the cake is cool, blend the juice from the drained pineapple with the vanilla pudding mix. Add the powdered sugar and drained pineapple and mix, then fold in the Cool Whip. Spread on the cooled cake and refrigerate, covered, for several hours before serving.
Makes 24 servings