Pig Picking Cake II

Mandarin oranges in the cake and pineapple, pecans and coconut in the filling. From living down south and all the get-togethers for Pig Picking, this cake is a sure winner with people from the Southerners as well as the Northerners. This cake brings us all together.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 458 Calories

Ingredients

• 1 cup chopped pecans
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• ½ cup margarine
• ¼ cup flaked coconut
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (15 ounce) can crushed pineapple with juice
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (11 ounce) can mandarin oranges, with juice

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.

Step 2

In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.

Step 3

Pour into 3 - 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Step 4

To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator