Saturday, May 18, 2013

Tropical Pig Pickin' Cake

Tropical Pig Pickin' Cake

1 (18.25 ounce) box yellow cake mix
1 (11 ounce) can mandarin oranges, juice reserved
4 eggs
1/4 cup vegetable oil
1 (16 ounce) tub frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 cup sweetened shredded coconut
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup sweetened shredded coconut, toasted

Preheat oven to 350 degrees F. Grease up three 8- or 9-inch round cake pans.

Mix together the cake mix, mandarin oranges with juice, eggs, and oil; combine well. Pour batter into the prepared pans. Note: The layers will be thin, especially if you're using 9-inch rounds.

Bake at for 20 to 25 minutes (longer for 8-inch pans), or until cakes test done. Cool layers on wire racks.

To make the frosting, fold together the whipped topping, drained pineapple, coconut flakes and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat, then sprinkle on the toasted coconut and serve!

The longer it sits the better it is

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