Pig Pickin’ Cake

Contains dairy

Ingredients

Cake

• 1 box yellow cake mix

• 1 (11-ounce) can mandarin oranges, with juice

• 4 eggs

• ¼ cup vegetable oil

• Frosting

• 1 (16-ounce can) crushed pineapple, drained

• 1 (3.4-ounce) package instant vanilla pudding mix

• 2 (8-ounce containers) frozen whipped topping, thawed, or 1 quart heavy cream, whipped and sweetened with 1 cup sugar

Instructions

Cake

• Preheat the oven to 350˚F. Grease and flour three 8-inch round pans. Mix together the cake mix, the oranges with their juice, eggs, and oil. Divide the batter among the prepared pans; layers will be thin. Bake for 15 to 20 minutes, or until the cake tests done. Cool the layers on wire racks.

 Frosting

• While the cake cools, make the frosting.

• Mix the drained pineapple with the pudding mix and fold this mixture into the whipped cream. Fill and frost the cooled cake layers. Refrigerate until ready to serve.

• First, use a stand mixer or large bowl and hand mixer to blend the pudding mix and the milk. This process should take around three to five minutes or until mixture begins to thicken.

• Next, using a spatula, gently fold into the pudding, four ounces of the whipped cream topping and place the dessert into your fridge for about 10 to 15 minutes so that the pudding reaches the "soft-set" stage.

• While waiting for the mixture to set, go ahead and divide up the vanilla wafers evenly and place them into the mason jars, forming the first layer. Then, slice the bananas into bite-sized disks.

• After that, start adding two ounces of vanilla pudding on top of the wafers.

• Now, top the pudding layer with some banana slices.

• Last, add one ounce of whipped topping to the mason jars to form the final layer. You can crush some extra cookies and sprinkle the crumbs on to the whipped topping; however, this step is optional. The dessert can no go back into the fridge to finish setting for an additional 20 or so minutes before serving.