Confederate Mandarin Orange Cake

I am a Yankee to the core, but there are some things about the South that just can't be beat--& I do NOT mean General Lee!


I know this blog seems scattered at times, but take my word on it--we got fireworks, music, flag decorations and a great cake recipe that is as deeply southern as---well--maybe hush puppies.


This used to be on the table every July 4th, and I am thinking it may make a return visit this year.


It goes by several names, including Pig-Picking Cake, but I think my mom used to call it a Sunflower cake. There are a ton of different versions of this cake--I will give another one tomorrow--but here is the basic:

MANDARIN ORANGE CAKE

1 pkg. yellow or orange cake mix
1 can undrained mandarin oranges (11 oz.)
1/2 c. salad oil
4 eggs

Beat ingredients on medium speed for 4 minutes. Pour into greased and floured 13 x 9 inch pan. Bake at 350 degrees for 35-45 minutes.

FROSTING:

1 sm. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding
Whipped topping as needed

Combine undrained crushed pineapple and pudding. Mix well, fold in whipping cream. Spread on cooled cake. You may decorate with mandarin oranges.