Pioneer Woman's Pig Cake
Today while I was briefly waiting for some photos to download I clicked onto Pioneer Woman and saw this recipe for Pig Cake. It looked delish and seemed very similar to a cake I’d had at my parents house at a party in the last year or two. As PW says, it’s a great pot-luck or general party cake. Since the smell of vinegar seemed to be permanently stuck in my nostrils from 2 days of pickle-making, I decided at 8:00 tonight that I needed to make this pig cake. I needed to get my house smelling like something other than kosher dill pickle brine again. I needed to eat a piece of pig cake. So I did.
Now I’m not going to show you step-by-step photos of me making this cake because I didn’t take any. I spent my whole day working on paper mache trophy heads and pickles. If you want to see some beautiful step-by-step photos of how to make this cake just click on the link above and see Ree’s beautiful directions.
I can, however, show you what the cake looked like after I took a big ‘ol piece for myself. I assume that is why they call it Pig Cake?
Pig Cake after I helped myself
Pioneer Woman’s Pig Cake
Prep Time: 10 Minutes • Cook Time: 30 Minutes • Difficulty: Easy • Servings: 16
INGREDIENTS
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.
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.
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