Tag Archives: cool whip

Pig Cake!

17 Thursday May 2012

Posted by in Baking, Bloggerific, Desserts, Easy, Entertaining, Uncategorized

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Perfect for summer picnics and parties…

When I first saw this cake on Pioneer Woman, I knew I had to make it. I sent the recipe to my mom instantly, super excited about it. She didn’t seem as excited as I was…it’s not exactly the classiest dessert in the world. But C’mon, oranges and pineapple in a cake? Can’t go wrong.

Then I made the cake for a party, and it was a HUGE hit. People kept coming up to me and saying, “ohmygod…this cake is so good. What IS it?”

I didn’t really feel the need to tell people everything in the cake comes from a box or a can or tub…all that matters is it tastes damn good.

Mandarin Oranges, blended into cake batter goodness.

The cake is perfect for spring or summer, served at a potluck like any good Midwesterner would. Extra mandarin oranges, or in my case, raspberries, definitely bring the classiness up a notch.

Recipe
Pig Cake
from The Pioneer Woman

Ingredients

  • FOR THE CAKE:
  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 1 stick Margarine, Softened
  • 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE TOPPING:
  • 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
  • 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
  • 1/2 cup Powdered Sugar
  • 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
  • Extra Mandarin Orange Slices, For Garnish

Preparation Instructions

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

Sorority Fruit Dip

12 Thursday Apr 2012

Posted by in Easy, Entertaining, Side Dish, Uncategorized

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I first had this fruit dip when I was in college at my sorority. The sorority part didn’t last forever, but this fruit dip stays with you for life. It is SO good, you can eat it plain. In fact, it is more like crack dip than fruit dip. I was so obsessed with it, I demanded our chef to give me the recipe.

And it is so fricken easy to make.

The 3 ingredients. Mix them all together, let blend, done. That is basically the entire recipe right there...

Recipe

Sorority Fruit Dip

Makes enough to feed a whole sorority in one sitting…enough to feed a large party and have leftovers…enough to feed yourself on an impromptu sorority crack dip binge.

Ingredients

  • 1 (8 oz.) package cool whip
  • 1 (6 oz.) pina colada yogurt
  • 1 (7 oz.) jar marshmallow crème

In a large bowl or Tupperware, whisk together all ingredients until blended. The marshmallow crème will be a little lumpy, that’s okay. Store in the fridge for 4-12 hours, bringing out of the fridge occasionally to stir again. The lumps will disappear after several whisks and after being in the fridge for a few hours. Serve chilled, with your favorite fruit to dip. This dip will last in the fridge for about a week.