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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pig Eatin' Cake Recipe

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This recipe for Pig Eatin' Cake is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 yellow cake mix
1 stick butter, softened
4 eggs
1 11-oz. can mandarin oranges, undrained
1 8-oz. can crushed pineapple, undrained

Icing:
8 oz. Cool Whip
1 small box instant vanilla pudding
1 20-oz. can crushed pineapple, undrained
Directions:
Directions:
Preheat oven to 350º. Mix all cake ingredients and pour into a lightly floured 9 x 13 pan. Bake 35-40 minutes until golden brown and pulling away from edges. BE SURE TO BAKE COMPLETELY or it will fall in the middle. Let cool completely.

MIx all icing ingredients and spread over cake. Refrigerate at least 1 hour. Serve cold. Refrigerate leftovers.
Personal Notes:
Personal Notes:
This recipe was "borrowed" from one of Amy's church cookbooks. I've seen lots of variations on this recipe and the name of the cake, but this one works for me every time. Thank you to Rise Wampler!

 

 

 

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