Nans Pig Pickn Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray.
• Combine the cake mix, butter, vanilla, eggs and 1/2 cup reserved mandarin juice in the bowl of an electric mixer and beat for 4 minutes on medium-high speed. Add 1 1/2 cups of the drained orange slices and beat again until the oranges have broken into small pieces, about 1 minute. Transfer the batter to the prepared cake pan and bake until golden brown and set, 25 to 27 minutes. Allow to cool completely, then turn out onto a large platter.
• For the topping: Cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, 1 to 2 minutes. Remove the mixture to a small bowl. Add the cream and vanilla to the stand mixer bowl and switch to the whisk attachment, then whip until soft peaks form, about 2 minutes. Add the cream cheese mixture, distributing it evenly around the bowl. Whip until stiff peaks form, 3 to 4 minutes. Fold in the pineapple.
• Spread the frosting evenly over the cooled cake and refrigerate for at least 2 hours. Garnish with the remaining mandarin orange slices.

Steps:

• Prepare cake mix according to directions on box adding the can of drained mandarin oranges to mix into the batter....bake @350 in two round pans; I set a time for 28 mins and check it then; if the center is solid and not moving; i take it out; the cake continues to bake for 1 or 2 mins so i dont like to overbake my cakes to get a moist cake everytime; if the center jiggles; dont move it; add a couple more mins time to the baking...Cool cakes and remove from pans; i like to put them on wax paper since this makes it easier to handle...sometimes i put the cakes in the freezer because i like to cut them horizontally to make them thin with the topping filling in between layers..a frozen cake will cut clean and easier....
• While cake is cooling or later after it is cooled; mix together the 2 boxes of instant vanilla pudding with the can of crushed pineapples in a bowl...stir to blend this well; the pudding will thicken the pineapple; so i mix this with a spoon and let it sit for awhile to thicken...
• when the cake is cooled completely and ready to put together; fold the pineapple/pudding mixture into the Cool Whip,,you need to use the regular or extra creamy cool whip because if you use the lite version it will not hold up well.....Fold the two together til well mixed...USE A SPOON OR SPATULA...
• This is where i decide to either cut the layers horizontally or not; so I take the first layer put it on a serving dish; add layer of topping mix; put on another layer of cake; repeat til all the layers are assembled; then put topping mix on sides; push the topping ahead with your spatula so it will fold over the crumbs...put remaining toppping on top and bring to edges; you should have a lot of topping mix to really pile it onto the cake; i try to use it all because you can't get too much topping....i make little peaks with the spatula around over the cake by tapping it lightly to form peaks for looks...
• Place in fridge to chill until ready to serve...Even better the next day; so I try to make this the day before serving; ABSOLUTELY DELICIOUS!!!!!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
• Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator