Pig Picking Cake II

Mandarin oranges in the cake and pineapple, pecans and coconut in the filling. From living down south and all the get-togethers for Pig Picking, this cake is a sure winner with people from the Southerners as well as the Northerners. This cake brings us all together.

Original recipe makes 1 – 3 layer 9 inch cake

Ingredients

1 (18.25 ounce) package yellow cake mix
1/2 cup margarine
4 eggs
1 (11 ounce) can mandarin oranges, with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple with juice
1 (3.4 ounce) package instant vanilla pudding mix
1 cup chopped pecans
1/4 cup flaked coconut

PREP

20 mins
COOK

30 mins
READY IN

50 mins

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 – 9 inch round baking pans.
In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.
Pour into 3 – 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator