Pig Pickin' Cake

The cake with many names!

(photo from Pinterest)

DISCLAIMER: No pigs have been harmed in the making of this cake, I promise!

LOL!  

Pig Pickin' Cake has a number of other names, including pig cake, sunshine cake, summer cake, pea pickin' cake, pic eatin' cake, orange-pineapple cake, and the most common alternative, mandarin orange cake. 

This summery, delicious cake was the go-to dessert for cookouts that served an entire pig roasted on a spit. The dinner-and-dessert combination was so common that this nameless cake soon became known, not for its own flavors, but for the main course the locals felt it paired so well with.

This traditional southern dessert is made with yellow cake infused with whole or chopped mandarin orange slices and topped with a Cool Whip frosting that’s laced with shredded pineapple. It’s either served plain or garnished with reserved mandarin orange slice, maraschino cherries, chopped pecans, or shredded coconut. It’s still a popular southern dessert for potlucks, picnics, and barbecues.

Cake Ingredients:

1 box (yellow cake mix)

1/2 cup butter, softened (1 stick) or vegetable oil (your choice)

14 oz. can Mandarin oranges (drain and reserve 1/2 cup juice)

4 eggs

1 tsp. vanilla

Preheat oven to 350'F.

Combine cake mix, softened butter, 1/2 cup reserved Mandarin orange juice, eggs and vanilla. Beat four minutes on medium-high.

Add drained oranges and beat again until the pieces are broken up and small.

Pour batter into greased and floured 9x13" baking pan or 2 8" round cake pans and bake for 25-30 minutes or until golden brown and set.

Remove from oven and let cool for 10 minutes, then turn onto cake rack and cool completely. 

Topping:

20 oz. can crushed pineapple (reserve 3/4 cup juice and drain the rest really well)

3/4 cup juice from the crushed pineapple

4 oz. box vanilla instant pudding mix

1/2 cup confectioner's sugar

8 oz. Cool Whip

 

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add confectioner's sugar and mix, then fold in whipped topping.

Stir in drained pineapple and spread on cooled cake.

Refrigerate several hours, and refrigerate any leftovers.

Serve cut cake squares and top each square with a mandarin orange slice. (So pretty.)

A Tip from Grammy:

-Buy an extra small can of mandarin oranges for garnishing, if desired

-Refrigerate at least an hour before serving to set up the frosting.

-Make this cake in 2 (8") round pans and bake for 17-21 minutes or until toothpic inserted comes out clean.

Be encouraged!

How good and pleasant it is when God's people live together in unity.  -Psalm 133:1

Strawberry Upside Down Cake

A 4-ingredient crowd pleaser!

This is one of those last minute, super easy desserts to bring to a gathering and it only uses 4 ingredients. I've seen this recipe on so many cooking/baking sites, that I just felt I should share this one too. All the comments are positive and the fresh strawberry flavor comes through perfectly. 

I've made this with strawberry cake mix, yellow and white, and each one was delicious!

Ingredients:

2 cup crushed fresh strawberries
1 (6 oz.) pkg. strawberry-flavored Jell-O
3 cups miniature marshmallows
1 (18 oz.) pkg. yellow cake mix (prepare according to directions on the box)

Preheat oven to 350'F. Spray the bottom of a 9x13 inch baking pan. 

Spread crushed strawberries on the bottom your prepared baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake mix as directed on the package, and pour on top of the marshmallows.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15-20 minutes.

Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. 

Store cake in the refrigerator and serve with a dollop of whipped cream or vanilla ice cream.

A Tip from Grammy:

-You can replace strawberries for blueberries, raspberries or blackberries.

-Make this in 2 (8" round pans) and keep one for yourself and one to share.

Be encouraged!

The prayer of a righteous person is powerful and effective. -James 5:16

Pink Flamingo Cake

A light, fluffy summer dessert!

A few years ago, I found this delicious dessert on the Southern Plate website, where this fun cake was originated. The color caught my eye first, but the ease of making it was a sure winner! I love experimenting with easy recipes that have the flavors my family enjoys.

Remember, you can change any of these recipes to suit your family's tastes. It's always fun to make a recipe your own!

My great-granddaughter loves pink...everything pink! So, of course, I'll be trying this out on her, minus the crushed pineapple in her frosting. She has a "texture" thing. Most kids do, right? LOL! One of my other grands hates cherries, so I may switch to strawberries. Either way, I think I'll be able to please them all.

Ingredients:

Cake:
1 (15.25 oz.) package white cake mix
1 (3.5) package cherry gelatin mix
3/4 cup vegetable oil
3/4 cup buttermilk or substitute sour milk (see Grammy's tip below)
3 large eggs
1 teaspoon Vanilla extract

Preheat oven to 350 degrees F. and lightly grease a 9x13 inch baking dish.
In a large bowl or mixer, beat cherry gelatin mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined.  Pour into greased baking dish.

Place baking dish in oven and bake for 30-35 minutes or until toothpick inserted in center comes out mostly clean.
Remove from oven and let cool completely.

Frosting:
1 (8 oz.) can crushed pineapple, with juice
1 (3.4 oz.) package instant vanilla pudding mix
1 (16 oz. container frozen whipped topping, thawed
1 (8 oz.) jar maraschino cherries, halved (reserve juice)

Place crushed pineapple (including juice) and halved cherries in a large bowl.  Sprinkle pudding mix on top.

Fold in whipped topping and 1/4 cup cherry juice until smooth and well combined.  If desired, add more cherry juice. (I found it perfect with just the 1/4 cup.)

Frost the cooled cake and refrigerate for 2/3 hours until set.  Garnish with cherries, if desired.  Refrigerate any leftovers.

A Tip from Grammy:

-BUTTERMILK SUBSTITUTE - Place 1 Tbsp. vinegar into a measuring cup, add milk to reach 1 cup and stir until blended. That's it!  

Be encouraged!
"If I go and prepare a place for you, I will come again."  -John 14:3