Pig Picking Cake

Hazel Smith's Hot Dish Recipe of the Week

Pig Picking Cake

1 box yellow cake mix
4 eggs
¼ cup vegetable oil
1 11-ounce can mandarin oranges

1 16-ounce can crushed pineapple, drained
1 small package instant vanilla pudding
2 8-ounce containers whipped topping

Preheat oven to 350°.

Grease and flour three cake pans. Mix together the cake mix, eggs and oil. Beat well with mixer. Stir in mandarin oranges with juice. Mix well. Divide the batter in the three pans. Bake for 20 minutes at 350°. Cool layers.

While cake cools, make frosting. Mix the drained pineapple with the pudding mix and fold into whipped topping. Fill and frost cooled cake layers. Refrigerate cake until ready to serve.