"Pig Pickin" Cake

Serves: 20

Evangeline Murphrey

    1 box Duncan Hines cake mix (use yellow but not butter)
   4 whole eggs
   3/4 cup canola oil
   1 11-ounce can mandarin orange segments
   1 20-ounce can crushed pineapple (slightly drained)
   1 9-ounce container frozen whipped topping
   1 3 1/2-ounce box instant vanilla pudding



Combine first four ingredients and mix well with an electric mixer. Bake in a 9 x 13 cake pan for 30 minutes at 350°F. You can also use four 9 inch cake pans or three 10 inch cake pans and cook for 15 minutes. Cool before icing.

For icing mix the last three ingredients. Cover cake and put in refrigerator. It is better if it is made the day before you will serve it. It keeps really well.





Recipe formatted with the Cook'n Menu Planning Software from DVO Enterprises.