Pig Pickin Cake

Cake – 1 box Duncan Hines Butter Cake Mix

½ c. Crisco oil

4 eggs

1 (11 oz) can Mandarin oranges with juice

Frosting:

1 (3 oz) vanilla instant pudding mix

1 (9 oz) cool whip

1 large can crushed pineapple with juice

Cake: Stir together and pour into a 9 x 13 greased and floured pan. Bake at 325 degrees for 30-35 minutes. Cool for 15 minutes and invert onto a foil lined cookie sheet.

Frosting: Mix together the dry pudding mix and the canned pineapple, and then stir in the cool whip. Spread over the cooled cake. Serves 12-16 people. Cake needs to be kept refrigerated.

Submitted by: Sue Klama