Pig Cake Recipes

Steps:

• Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
• Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

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:

• Pre-heat oven to 350°F.
• Grease and flour lightly one 13x9-inch pan.
• Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes).
• Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean).
• Allow cake to completely cool in pan.
• Drain crushed pineapple and reserve juice.
• In separate bowl combine crushed pineapple and dry pudding mix.
• Fold in whipped topping until well blended.
• Poke holes in cooled cake.
• Pour 3/4 cup of reserved pineapple juice over cake.
• Spread frosting over cake.
• Refrigerate for at least 2 hours.
• Enjoy!

Steps:

• Prepare the yellow cake mix as directed for a 9 X 13 pan.
• (I sometimes use the liquid reserved from the crushed pineapple as part of the liquid in the cake).
• Allow the cake to cool completely in the pan.
• Spread the crushed pineapple evenly over the cake (use good judgement, you don't want to oversoak the cake).
• Prepare the pudding mix as directed with the 2 cups of milk, or prepare your own recipe for vanilla pudding.
• If using a cooked pudding, prepare it ahead and allow it to cool completely before adding to the cake.
• Spread the pudding evenly over the cake and pineapple.
• If using, slice the banana and arrange slices evenly over the pudding.
• Spread the Cool Whip or whipped cream evenly over the top of the cake to frost.
• Sprinkle with toasted coconut to taste.
• Keep in the refrigerator.
• The longer it sets, the better it tastes.

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

Steps:

• Combine cake mix, oranges, eggs and oil. Stir until everything is well incorporated. Pour into greased and floured cake pan. Bake as directed on cake mix box. Mix pineapple, pudding, and whipped topping together and spread on cooled cake. Store leftovers in the refrigerator.

Steps:

• Beat together cake mix, butter, oil, and eggs. Add mandarin oranges with juice.
• This makes 3 cake layers. Bake all 3 layers for 50 minutes at 350 and cool completely.
• For the icing, mix all ingredients together and let set for a few minutes before spreading. Keep in refrigerator.

Steps:

• Mix cake mix with undrained mandarin oranges, eggs and oil.
• Bake in 13 x 9 inch greased and floured pan at 350* for 30-35 minutes .
• Let Cool Mix Coolwhip, drained pineapple and instant pudding together.
• Frost cooled cake.
• Store in refrigerator.