When Erin was born, I worked fulltime for a year and we had an 80 year old sweet lady, Mrs. Swift come to the house to babysit her. We called her Swifty because she shuffled when she walked. She sat and read to newborn Erin all day everyday. Never turned on the TV. This recipe is the only one I have from her and written in her hand writing. She is gone now, but I think about her often sitting in the rocker reading to my baby.
I think it is called Pig Out because you literally could pig out on it. (Bob and I did this weekend so I could get the photo 🙂 It is light and refreshing. You can make it as a layer cake or a 9X13.
1 package Betty Crocker butter flavor cake mix with pudding
1/2 cup oil
1- 7 oz. can mandarine oranges (chopped, just run a knife through them in the can)
Drain the juice from the oranges into a measuring cup. Add enough water to make 1 cup.
1/2 cup chopped pecans
Beat cake mix with oil, juice and eggs 2 minutes on medium speed with an electric mixer fitted with a paddle. Stir in oranges and nuts. Pour batter into a 9X13 pan sprayed with cooking spray or two nine inch round pans lined with wax paper. Bake 25 minutes at 350 degrees. Cool COMPLETELY.
Topping for 9X13 cake:
8 oz. Cool Whip thawed
20 oz. crushed pineapple with juice
3 oz. instant vanilla puddingTopping for a 2 layer cake:
12 oz. Cool Whip thawed
6 oz. instant vanilla puddding
20 oz. crushed pineapple, not drained
Mix pineapple with dry pudding then fold in Cool Whip. Spread over cooled cake. Cover and refrigerate until serving.
So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.