Now that summer is nearly here (or maybe it just feels like it in Florida!), my taste buds are craving light desserts that can be packed up and taken on a road trip, picnic or shared at a BBQ on a sunny day! So, when I came across a recipe for a pig pickin’ cake … it seemed like a perfect choice for a Southern summer get together. And because everything is cuter in a mason jar, I decided to skip the layered version and make individual servings in wide mouth half pint mason jars Now, I know you may be saying, “What is a pig pickin’ cake?”
Simply put, a pig pickin’ cake is a moist mandarin orange cake that is topped/layered with a fluffy vanilla pineapple topping. Traditionally, this light fruity dessert was served at a Southern pig roast – or pig pickin’ – so that is most likely how this cake got its name. I just call it plain delicious!
pig pickin’ cake in a jar
recipe found on About.com
Yield: 24 cupcakes/cakes in a jar
mandarin orange cake
1 box yellow cake mix
11 oz. can of mandarin oranges with juice
1/2 cup vegetable oil
fluffy pineapple topping
One 8 oz. can of crushed pineapple, with juice
In mixing bowl, combine cake mix, mandarin oranges (with juice), eggs and oil. Beat for 2 minutes with electric mixer. Pour the batter into cupcake pans with foil cupcake papers. Bake for about 18 -20 minutes at 350* or until a toothpick comes out clean. Allow cupcakes to cool.