I love this cake! I have no idea why it’s called Pig Cake. And I don’t really care. I just know that it’s a scrumptious.
You’ll need a yellow cake mix, a can of mandarin oranges, a stick of margarine, four eggs, vanilla extract, vanilla pudding mix, powdered sugar, Cool Whip, and crushed pineapple.
Seriously—I don’t even know if you’ll be able to find all of this stuff. You might have to mail order it from Soho.
Recipe: Pig Cake
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- 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
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.
First, throw the cake mix into the bowl of an electric mixer…
Throw in a stick of softened margarine.
Not butter…margarine. It brings out the flavor of the cake mix.
Crack in four eggs and add some vanilla extract.
Brings out the flavor of the cake mix.
Then crack open the can of mandarin oranges…
Totally drain the oranges, reserving 1/2 cup of the syrupy juice.
Pour the juice into the mixing bowl…
Then turn on the mixer and blend up this bizarre combination of ingredients.
Mix it for four minutes on medium-high…
Until it’s light and very fluffy.
Next, throw in the drained oranges and blend for several seconds, or until the oranges break into small pieces.
Next, swipe your index finger along the beater and cover said finger with batter. Lick. Close your eyes. Moan.
Then go wash your hands with soap and water.
Repeat as necessary.
(Note: please don’t do the gluttonous finger-swiping-and-licking thing if you’re older, or pregnant, or are immuno-compromised. It’s a raw egg thing.)
Spray a 9 x 13 inch baking pan with baking spray (or just grease and flour it the way our grandmothers always did it.)
Spread the batter evenly in the pan, then bake it for 25 to 30 minutes, or until nice and golden and firm.
Cool it in the pan or—my preference—turn it out onto a large platter. Let it cool completely.
While the cake is cooling (or once it’s cooled) add the vanilla pudding mix to the (clean, because you wash it) mixing bowl.
Drain a can of crushed pineapple, reserving all of the juice. (You might need to squish your hands in there and force out some of the liquid. It doesn’t always go willingly.)
Add the pineapple juice to the pudding mix…
Then throw in some powdered sugar.
Mix it together until combined…
Then grab some (softened in the fridge) Cool Whip…
And plop in about half the carton.
Whip it all together until fluffy, then stir in the drained crushed pineapple.
Looks weird, doesn’t it?
Yeah, well…it tastes good
Plop it on top of the cake…
Then spread it all over the top and sides of the cake.
You can refrigerate it at this point if you’d like! The cake is great after a few hours of refrigeration.
When you’re ready to serve it up, cut the cake into squares…
And if you’re feeling cutesy and girlie, lay a mandarin orange slice on the top of each square.