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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From Southern Living. Served at many southern barbecues or pig pickins. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1/3 cup water |
1/3 cup vegetable oil |
3 large eggs |
1 (11 ounce) can mandarin oranges, drained |
1 (15 ounce) can crushed pineapple, undrained |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (12 ounce) container cool whip, thawed |
1/2 cup chopped pecans |
chopped pecans |
Directions:
1. Beat the first 4 ingredients together in a large mixing bowl using an electric mixer at medium speed until blended.
2. Stir in oranges.
3. Pour batter into 3 greased and floured 8-inch cake pans (layers will be thin).
4. Bake in a 350° oven for 25-30 minutes or until a pick comes out clean.
5. Cool layers in pans on wire racks for 10 minutes; remove layers from pans and cool completely on wire racks.
6. In a large bowl, stir together the crushed pineapple and next 3 ingredients; spread pineapple mixture evenly between layers and on top of cake.
7. Chill cake 3-4 hours.
8. Garnish with chopped pecans, if desired.
9. Store cake in the refrigerator.
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