Let me start by saying that my haphazard birthday photography is not doing my momma’s cake any justice. This is the result of forgetting my camera, resorting to the auto-flash camera on my phone, and being so excited about birthday cake that it’s a wonder photos were on my mind AT ALL.
This is a Pig-Pickin’ Cake.
Please do not ask me why it is called a Pig-Pickin’ Cake. I Googled it. No one else really knows either, except that it is a happy addition to a big ‘ol plate of barbeque (and in North Carolina, barbeque is PORK!). Speaking of barbeque, Chad and I went to the Ultimate Destruction Demolition Derby on Saturday night.
Of course they served barbeque. The announcer told us via loudspeaker over and over again that, “Yew cain’t git no better barbeque.” (I decided not to tell him that technically that means than you can indeed get better barbeque… )
Some of you may be confused about what a demolition derby actually is. It starts with a muddy pit. Old busted cars with reinforced frames and obnoxiously loud, powerful motors line up in the pit. Then they crash into each other. On purpose.
Think bumper cars, except with real cars.
And just like I cannot explain the reason behind the name of the Pig-Pickin’ Cake, I really can’t explain why this is so thoroughly entertaining. But it is. You know when you go to watch fireworks, the minute those deafening booms crackle through the air, electrifying everything and everyone, and colors light up the sky? You know the involuntary smile that slowly spreads across your face turning into a full-on grin that makes your cheeks hurt? This is like that.
The following day we went to my mom’s house (a.k.a. Birthday Central) to celebrate with my family. As if the peanut butter pie weren’t enough, my mom stayed true to my, ” I dunno… something fruity,” request and served up awesome birthday cake.
It is moist and full of fruit and served cold — perfect for a June birthday.
Pig-Pickin’ Cake (the recipe my mom used is HERE)
1 box yellow or white cake mix (with “pudding in the mix” is recommended)
1/2 cup vegetable or canola oil
1 (11 ounce) can of mandarin oranges (including the juice)
1 (4 ounce) package instant vanilla pudding mix
1 (20 ounce) can of crushed pineapple, drained, juice reserved
1 (9 ounce) carton of whipped topping
1/2 cup sweetened shredded coconut (optional)
pecans or sliced strawberries or more oranges for garnish
Pre-heat the oven to 350. Lightly grease and flour 2 (9-inch) round cake pans. In a large bowl combine the cake mix, eggs, oil, and oranges. Beat on low for about 2 minutes, scraping down the sides. Pour the batter into the prepared cake pans and bake for 33-38 minutes (or until a toothpick inserted into the center comes out clean). Let the cakes cool completely.
Using a toothpick or wooden skewer, poke holes in the cooled cake. Using a little more than half of the reserved pineapple juice, pour it into the holes you poked in the cake.
Pour the rest of the pineapple juice into a large bowl. Add the instant pudding and the whipped topping. You can add a splash or two of milk if you feel the “frosting” is too thick. If you are using the coconut, fold it in, and when everything is evenly combined use this mixture to frost the cake, spreading generously in between the layers.
Top with pecans and/or fresh fruit, if desired.
Refrigerate for at least an hour or two before serving.