Happy Spring Y'all! I have been making this version of a pig pen cake for at least 40 years, after a neighbor shared this recipe with me in the 80’s. This cake is served cold, so it’s light and refreshing on a warm spring or summer day.

The ingredients are simple and readily available, so it comes together quickly. The four layers of pineapple, chopped pecans and whipped topping make this cake something special.

I love it, and I hope you do too. Remember to share, so you don’t end up in a pen with the pigs!

Make good food with gratitude,
Becky

Kentucky Pig Pen Cake

Yield:

• 12-16 servings

Prep Time:

• 10 minutes

Cook Time:

• 20 minutes

Decorating Time:

• 10 minutes

Total Time:

• 40 minutes

Cake Ingredients:

• 1 box white or yellow cake mix (15oz)

• 4 large eggs

• 1 can Mandarin oranges in light syrup (11oz)

• ¼ cup vegetable oil

Cake Directions:

Preheat oven to 350°F degrees.

In the bowl of a stand mixer or in a mixing bowl for use with a hand mixer, place contents of the cake mix package, 4 eggs, and ¼ cup vegetable oil. Mix until the ingredients are well incorporated. Next add the can of mandarin oranges with juice.

Slowly mix the oranges into the cake mixture. They will break apart a little and disperse into the cake batter.

Using cooking spry or shortening, grease two 9” cake pans. Divide the batter evenly between the two pans.

Bake for 20 minutes, or until a toothpick when inserted in the center of each layer tests done.

Place the cake pans on a cooling rack for about 10-15 minutes.

Turn the two layers out to continue to cool.

When completely cooled, with a long serrated knife, carefully cut each layer horizontally in two.

Frosting Ingredients:

• 1 can crushed pineapple in juice (15-20oz)

• 2 packages dry vanilla instant pudding mix (3.4oz each)

• ½ cup pecans (chopped)

• 12 ounces whipped topping (thawed)

• Extra mandarin oranges for garnish, if desired.

Frosting Directions:

To make the frosting, place the contents of the dry vanilla instant pudding mixes in a bowl. By hand, stir in the crushed pineapple with juice. Stir until combined. Mix in chopped pecans. Fold in the whipped topping.

To protect the serving plate while frosting the cake, place strips of waxed paper to cover the edges of the cake plate. Place the first layer of the cake onto the plate. Frost the top of that layer. Place the next layer on top of that and frost that layer. Repeat with the next two layers. Frost the sides of the cake.

When all the frosting is on the cake, remove the strips of waxed paper.

Garnish the cake with whole pecans and orange segments as desired.

Store cake in the refrigerator until ready to serve. Store any remaining servings in the refrigerator.

Tips and Tricks:

This frosting is also great on other cakes and cupcakes. Just remember to store it in the refrigerator.