Delicious and Moist Pig Picking Cake II Recipe

This Pig Picking Cake II is a classic southern dessert that's perfect for any occasion. It's a moist and flavorful cake that's filled with mandarin oranges, pineapple, and topped with a creamy whipped topping. Whether you're hosting a BBQ, potluck, or just craving a sweet treat, this cake is sure to please.

Ingredients

• 1 box yellow cake mix
• 1 can (11 oz) mandarin oranges, drained
• 1 can (20 oz) crushed pineapple, drained
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 container (8 oz) frozen whipped topping, thawed
• 1 cup coconut flakes
• Maraschino cherries (optional, for garnish)

Directions

1. Preheat oven to 350°F and grease a 9x13 inch baking dish.
2. In a large mixing bowl, combine the cake mix, mandarin oranges, and crushed pineapple. Mix until well combined.
3. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool completely. Once cooled, poke holes all over the cake using the end of a wooden spoon.
5. Prepare the pudding mix according to package instructions and pour over the cake, spreading it out evenly.
6. Top the cake with the whipped topping and sprinkle the coconut flakes on top. Garnish with maraschino cherries if desired.
7. Refrigerate the cake for at least 1 hour before serving. Enjoy!

Interesting Facts