CHEF JEFF — ONE BYTE AT A TIME: Pea/Pig Pickin’ Cake

By any name, this is a pretty tasty dessert.

Pea/Pig Pickin’ Cake

1 standard-size box yellow butter-recipe cake mix

½ cup vegetable oil

4 eggs

1 11-ounce can Mandarin oranges with juice

FROSTING:

1 20-ounce can crushed pineapple with juice

1 4-serving size box vanilla instant pudding

1 9-ounce container frozen whipped topping, defrosted

Combine cake mix, oil, eggs, juice from oranges; beat by hand. Fold in oranges. Heat oven to 325 degrees. Spray, coat with flour 3 9-inch round cake pans. Divide batter in pans. Bake about 25 minutes. Cool 10 minutes then remove cakes to cooling racks. Combine pineapple with juice, pudding mix. Fold in topping. Place between layers, on sides, top of cake. Chill before serving.

Yield: Serves 12.

Approximate nutritional analysis per serving: 427 calories, 41 percent of calories from fat, 19.3 grams fat, 63 milligrams cholesterol, 4.2 grams protein, 58.4 grams carbohydrates, 1 gram fiber, 436 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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