You'll Love This Easy-Does-It Cake

Southern Living, Spring 2004 by Lolley, Ruth

Make a cool, fruity dessert for a refreshing accompaniment to barbecue or other spicy foods.

This cake is simple, quick, and good-but what about that name? Our Foods staff felt better when they understood that this dessert is called a Pig Pickin' Cake because its citrus lift is the perfect ending to a summer barbecue or pig pickin'.

While no one is sure of the cake's origin, Elaine Harvell, former director of the North Carolina Pork Producers Council, says her hunch is that the cake may have been made frequently at hog-killing time and then migrated to become a favorite at barbecue gatherings.

No matter where the cake started, you can track it through community cookbooks from Tennessee, North Carolina, and more. This version from Test Kitchens professional Pam Lolley's mother-in-law captured our taste buds. Try it, and if you have information on where the cake came from, send us a note.

PIG PICKIN' CAKE:

MAKES 12 SERVINGS

PREP: 15 MIN., BAKE: 30 MIN., CHILL: 4 HRS.

1 (18.25-ounce) package yellow cake mix

1/3 cup water

1/3 cup vegetable oil

3 large eggs

1 (11-ounce) can mandarin oranges, drained

1 (15-ounce) can crushed pineapple, undrained

1 (3.4-ounce) package vanilla instant pudding mix

1 (12-ounce) container frozen whipped topping, thawed

½ cup chopped pecans

Garnish: chopped pecans

BEAT first 4 ingredients in a large bowl at medium speed with an electric mixer until blended. Stir in oranges. Pour batter into 3 greased and floured 8-inch round cakepans. (Layers will be thin.)

BAKE at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes; remove layers from pans, and let cool completely on wire racks.

STIR together crushed pineapple and next 3 ingredients. Spread pineapple mixture evenly between layers and on top of cake. Chill cake 3 to 4 hours. Garnish, if desired. Store cake in refrigerator.

RUTH LOLLEY

WINNSBORO, LOUISIANA