This month we were given the most interesting recipe for the swap yet. Orange Snowflake Salad. Everything about the recipe below just didn’t seem right to me. This combination of ingredients should never be seen together ever again. Oddly enough, certain ingredients reminded me of a recipe I’d see before. That recipe happened to be one of The Pioneer Woman’s. Her Pig Cake! It has pineapple, orange and jello (well, pudding). Now those I like!
This cake still happened to top my list of “oddest recipes ever” but it worked! Considering how many store-bought ingredients that went into this cake, I was pleasantly surprised! It was very refreshing. It’s a good thing we had some unusual springtime weather this weekend so my cake fit right in. The base of the cake has a small hint of orange in it which complements the pineapple bits in the frosting. Speaking of, the frosting is the best part! The whipped cream really lightened it up but next time I’ll buy another can of mandarin oranges just to put more up top. It was nice to have a burst of citrus amid bites!
Pig Cake (adapted from The Pioneer Woman)
- 1 box yellow cake mix
- 1 stick unsalted butter, softened
- 1 can (14 0z) mandarin oranges, drained, 1/2 cup juice reserved
- 4 large eggs
- 1 teaspoon orange (or vanilla) extract
- 1 package (3.5oz) vanilla instant pudding
- 1 can (20 oz) crushed pineapple, juice reserved
- 1/2 cup powdered sugar
- 6 ounces whipped cream
- Extra mandarin orange slices, for garnish
- Preheat oven to 350 degrees F. In a large bowl, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat on medium-high until thoroughly mixed, about 2 minutes. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely.
- While cake is cooling, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped cream. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
- To serve, cut cake into squares and top each with a mandarin orange slice. Serves 12-16.
I hope you enjoy my rendition of this recipe. Cake is way better than salad anyway, right?
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