Pig Pickin' Cake

Okay you city folk might be saying, What is a "Pig Pickin"? I know that my mother from upstate New York didn't know and when she went to her first one was slightly through aback. But after over 50 years of marriage and living in the South she has came aboard and enjoys the party!!

The title of this dessert in " Peace Love and Barbecue" caught my eye so I had to try it. It actually uses a recipe for the frosting that I have used in another noted recipe.

1 package (18.25 ounces) yellow cake mix
4 large eggs
1/4 cup vegetable oil
1 cup chopped walnuts
1 can (11 ounces) mandarin oranges
1 tub (16 ounces) frozen whipped topping, thawed
1 can (15 ounces) crushed pineapple, drained
1 package (4-serving size) instant vanilla pudding mix

Preheat the oven to 350 degrees. Butter and flour two 8-inch round cake pans.

Mix together the cake mix, eggs, oil, walnuts, and the canned oranges with their juice. Divide the batter between the cake pans and bake for 25 to 30 minutes or until the cake tests done. Remove the cake layers from the pans and cool on wire racks.

Mix together the whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

My husband gave this an A +.