PIG PICKIN' CAKE

Pig Pickin' Cake image

Provided by @MakeItYours

Number Of Ingredients 12

1 cup roughly chopped pecans (toasted)
1 15.25 oz box yellow or butter cake mix
1/2 cup self-rising flour (See Cook's note)
1 15 oz can mandarin oranges (drain, reserve 1/2 cup juice)
1/2 cup vegetable oil
4 large eggs
1 tsp pure vanilla extract
Frosting:
1 8 oz block cream cheese (softened)
1 20 oz can crushed pineapple (do not drain)
1 3.4 oz box instant vanilla pudding
1 16 oz frozen whipped topping (thawed)

Steps:

Preheat oven to 350°F. Butter and flour three 8 or 9-inch round cake pans or spray with baking spray. Spread pecans on a baking sheet in a single layer. Set aside.
Using an electric mixer, beat together, cake mix, flour, mandarin oranges plus 1/2 cup reserved juice, oil, eggs and vanilla. Beat tor 1-2 minutes until fully combined and mandarin oranges are roughly chopped.
Divide batter evenly between pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Cool completely in pans. (While layers are baking, toast pecans for 6 minutes, then set aside to cool.)
To make frosting: Using an electric mixer, cream together cream cheese and pineapple. Add dry vanilla pudding mix. Continue to whip for 1-2 minutes or, just until fully combined.
By hand, fold in whipped topping and toasted pecans. Frost between layers, top and sides of cake.
May garnish with additional mandarin oranges and whole pecans, if desired.
Chill for at least 6 hours, preferably overnight.
Store leftovers chilled.