This cake is sometimes called "Pig Pickin’ Cake" and I found the recipe years ago. I think its a southern recipe and the cake was commonly made at pig roasts, thus the pig name. But that just sounds really unappetizing to me, and doesn't do the cake any justice at all, so I googled a bit and found this much more appealing alternative name. Its light and delicious... a great alternative to using sugary frosting. It’s perfect for spring and summer occasions, and its super moist. I made this for our birthday celebration at my Mom's this past weekend, and you can see it in the post below (with Logan front and center sizing it up).
Florida Sunshine Cake
- 1 package of yellow cake mix
- 4 eggs
- 1 can mandarin oranges, juices reserved (you can use the 11 oz or 15 oz can, I've used both and it comes out either way)
- 1/4 cup canola oil
Preheat oven to 350. Spray two (or three if you'd like three thin layers) 9" round cake pans with nonstick spray. Mix together the above ingredients and pour into cake pans. Bake for 25 - 30 minutes until toothpick in middle comes out clean.
Topping:
- 1 container of Cool Whip topping
- 1 can (15 oz) crushed pineapple (drained)
- 1 package (3.5 oz) instant vanilla pudding
Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.
And honestly, in a pinch... forget the cake. Just make the topping and eat it right out of the bowl. Delish! It would make a fantastic fruit dip by itself.
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