Best Nans Pig Pickn Cake Recipes
PIG PICKIN' CAKE
The perfect finale to a barbecue feast, this light and fresh Pig Pickin' Cake will be a new summer staple. Layers of yellow cake are stacked with a fruity mixture of whipped topping, pineapple, vanilla instant pudding, and pecans to form a cake that's as unique as its name. While nobody is quite sure where this cake earned its name, the Pig Pickin' Cake pays homage to the traditional Southern Pig Pickin', a hog roast that's essentially an early version of the barbecue. This light, fruity cake undoubtedly pairs well with a heavy, meaty meal. This cake uses ingredients you probably already have in your pantry, from boxed cake mix to canned pineapple, to create a dessert that's utterly unique. It's easy to make and an impressive offering to bring to a summer celebration. Leave the sides unfrosted to reveal all the creamy, fluffy goodness of the cake's thick layers. The fuss-free presentation earns this cake a spot at all of our casual cookouts and potluck parties this season.
Provided by Southern Living Test Kitchen
Categories Layer Cakes
Time 4h45m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Beat first 4 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in oranges. Pour batter into 3 greased and floured 8-inch round cakepans. (Layers will be thin.)
- Bake at 350º for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes; remove layers from pan, and let cool completely on wire racks.
- Stir together crushed pineapple and next 3 ingredients. Spread pineapple mixture evenly between layers and on top of cake. Chill cake 3 to 4 hours. Garnish, if desired. Store cake in refrigerator.
PIG PICKIN' CAKE
Wonderful cake. Easy to make. Three layers topped with cool whip™ and pineapple. Got recipe from lady in Tennessee mountains
Provided by teri
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 10
Number Of Ingredients 7
Steps:
- Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
- Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 71.2 g, Cholesterol 75.4 mg, Fat 24.9 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 12 g, Sodium 523 mg, Sugar 50.7 g
COTTON PICKIN' CAKE
This cake has many names according to the newspaper, Pig Pickin' Cake, Turkey Cake, Sunshine Cake or Nancy Ware Cake. This cake must be kept refrigerated.
Provided by True Texas
Categories Dessert
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
- Divide among three greased and floured 9-inch layer cake pans and bake at 350°F, about 20 minutes or until cake tests done.
- Cool on rack. When layers are cool, ice between layers, sides and top.
- Icing directions:.
- Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
Nutrition Facts : Calories 413.8, Fat 20.4, SaturatedFat 5.3, Cholesterol 86.6, Sodium 439.5, Carbohydrate 54.2, Fiber 1.3, Sugar 36.8, Protein 5.1
PIG PICKIN' CAKE
This cake is another recipe I learned from my grandmother. It is so moist, delicious, and simple I just can't get enough.
Provided by ashmartone
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350°F.
- Grease and flour lightly one 13x9-inch pan.
- Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes).
- Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean).
- Allow cake to completely cool in pan.
- Drain crushed pineapple and reserve juice.
- In separate bowl combine crushed pineapple and dry pudding mix.
- Fold in whipped topping until well blended.
- Poke holes in cooled cake.
- Pour 3/4 cup of reserved pineapple juice over cake.
- Spread frosting over cake.
- Refrigerate for at least 2 hours.
- Enjoy!
NAN'S PIG PICK'N CAKE
This is my family's favorite dessert, It is a southern tradition to have a "pig pick'n" and this is a wonderful light dessert after such a big feast; so it is the perfect holiday dessert and so easy to make.
Provided by nancy coe @nancyanncoe
Categories Desserts
Number Of Ingredients 5
Steps:
- Prepare cake mix according to directions on box adding the can of drained mandarin oranges to mix into the batter....bake @350 in two round pans; I set a time for 28 mins and check it then; if the center is solid and not moving; i take it out; the cake continues to bake for 1 or 2 mins so i dont like to overbake my cakes to get a moist cake everytime; if the center jiggles; dont move it; add a couple more mins time to the baking...Cool cakes and remove from pans; i like to put them on wax paper since this makes it easier to handle...sometimes i put the cakes in the freezer because i like to cut them horizontally to make them thin with the topping filling in between layers..a frozen cake will cut clean and easier....
- While cake is cooling or later after it is cooled; mix together the 2 boxes of instant vanilla pudding with the can of crushed pineapples in a bowl...stir to blend this well; the pudding will thicken the pineapple; so i mix this with a spoon and let it sit for awhile to thicken...
- when the cake is cooled completely and ready to put together; fold the pineapple/pudding mixture into the Cool Whip,,you need to use the regular or extra creamy cool whip because if you use the lite version it will not hold up well.....Fold the two together til well mixed...USE A SPOON OR SPATULA...
- This is where i decide to either cut the layers horizontally or not; so I take the first layer put it on a serving dish; add layer of topping mix; put on another layer of cake; repeat til all the layers are assembled; then put topping mix on sides; push the topping ahead with your spatula so it will fold over the crumbs...put remaining toppping on top and bring to edges; you should have a lot of topping mix to really pile it onto the cake; i try to use it all because you can't get too much topping....i make little peaks with the spatula around over the cake by tapping it lightly to form peaks for looks...
- Place in fridge to chill until ready to serve...Even better the next day; so I try to make this the day before serving; ABSOLUTELY DELICIOUS!!!!!!
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