how was your memorial day y'all? mine was wonderful. it was HOT as heck in michigan, and i baked for the first half of the day, which wasn't very wise on my part, as the stove made my apartment even hotter than it was outside. i baked 2 chess pies, and a mama trish's pig pickin cake.
i grilled zucchini and yellow summer squash for dinner, and then when michael got home from work he threw some pork steaks on the grill.
we saved the cake for when our friends Jenn and Levi came over to hang out later in the evening. turns out Jenn's aunt makes pig pickin cake too, and she's been having cravings for it the past week or so! (did i mention that she is pregnant? and SO adorable, i might add!)
you may also call this cake "hawaiian delight" cake if "pig pickin" cake is a little too hillbilly for you.
my mama trish makes this cake (and she'll only make it in the summer for some reason...) and it is SO delicious. i got this recipe from her about 2 years ago, and this is the first time i made it. it's so simple, and super moist!
2 round cake pans
1 box of yellow or lemon cake mix
1 large can of mandarin oranges (don't drain them!)
1/2 cup of oil
preheat your oven to 350 degrees. grease and flour your cake pans. mix all of the ingredients together by hand (as to not break up the oranges) and then pour into your cake pans. bake for 22 minutes. once you pull your cakes out of the oven, let them cool for 7-10 minutes before turning them out onto a plate or cooling rack to finish cooling.
for the "frosting"
1-9oz cool whip (thawed)
1-20oz can of crushed pineapple (don't drain)
1 small box of vanilla pudding
mix together and "frost" your cake. then refridgerate. YUM. there is nothing like cold cake on a hot summer night.