Barbara Mandrells Pig Picking Cake Recipes

BARBARA MANDRELL'S PIG-PICKING CAKE

Steps:

• Mix together in 13"x9" greased pan. Bake at 350 for approximately 40 minutes. Let cool completely.
• Frosting:
• Mix pudding and pineapple with a spoon. Fold in Cool Whip. Frost cake and keep refrigerated

FINGER LICKIN' GOOD CAKE (BARBARA MANDRELL'S "PIG-LICKIN' CAKE")

Steps:

• PREHEAT oven to 350; grease and flour pans.
• Mix all cake ingredients except pineapple juice on medium for about 3 minutes. This will cause the oranges to break up.
• Pour into 2 - 9" round cake pans. Bake about 25 minutes or until the knife inserted comes out clean. Cool for 10 minutes.
• While the cake is still warm, poke holes all over and drizzle with reserved pineapple juice.
• Mix frosting ingredients well, making sure they are well combined and the pudding mix has dissolved.
• Frost cake after it has completely cooled.

PIG LICKIN' CAKE

Steps:

• Combine cake mix, oranges, eggs and oil. Stir until everything is well incorporated. Pour into greased and floured cake pan. Bake as directed on cake mix box. Mix pineapple, pudding, and whipped topping together and spread on cooled cake. Store leftovers in the refrigerator.

PIG PICKING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
• Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator