Wednesday, March 30, 2011

Pig Cake

The Pioneer Woman is my hero.  Ree is the ultimate blogger, photographer, mom, chef....I could keep going so lets just say ultimate WOMAN! Her posts are beautiful and her recipes divine!  I almost find myself not wanting to share her with you.  I want to keep her my little secret...but you are sure to find her no matter how hard I try.  I was supposed to bring a dessert to dinner at church tonight and couldn't decide what to make.  I ventured over to and wouldn't you know she had just the thing.  Even talks about pot lucks and church in the same post.  I think she read my mind.  And as if I even have to tell you...the cake was a hit at church! 

I won't keep you any's her recipe.  Of course over on Ree's site you can find her step by step instructions, all in beautiful pictures.  Its much more exciting to see a recipe that way! And I have no idea why its called pig cake ....Pioneer Woman, Ree

Pig 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

  • 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.

Thank you Ree @ The Pioneer Woman

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