Pig Cake...Pot Luck Cake...Hawaiian cake...GOOD CAKE

We will be making this...

We will NOT be making this...

The Pioneer Woman calls this Pig Cake.  I can always remember having it at pot luck dinners at my fried chicken loving baptist church, and my grandmother calls it Hawaiian cake.  I don't care what you call it.  I call it GOOD! 

There is a standing rule around here.  Unless it is for someone or I'm taking it somewhere I don't make cakes for our consumption.  NO!  This does not have to do with our size...although that is a good reason.  It is because we don't eat it, and it is typically thrown away.  We eat the first few slices and then we lose intrest and it goes bad.  I think it is down right sinful to throw away cake so I just choose not to make it unless I have someone else to eat it.  The first time I made this cake I had EVERY intention of taking it out to Allen's grandparents.  I really needed an excuse to make this cake because it had been calling out to me ever since I saw the recipe.

Well the cake never made it to the grandparents.  We ate it.  The whole thing.  All of it.  We threw away nothing.  We licked the cake plate.  We licked the batter bowl.  We gained 17 pounds.  We crawled on the floor praying we could find a measly crumb.  We are addicted.  We need rehab.  Cake rehab...I'm sure Jillian Micheal's has a rehab for that.  I'm sure I won't be attending.

Make this cake.  For yourself.  Then make a second one for someone you love.  Don't eat the second one...you will want to.  Pray through. 

Ingredients

• FOR THE CAKE:
• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 1 stick Margarine (softened)
• 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• _____
• FOR THE TOPPING:
• 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
• 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
• ½ cups Powdered Sugar
• 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
• Extra Mandarin Orange Slices, For Garnish

Preparation Instructions

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.

*Recipe from http://www.thepioneerwoman.com/*