I remember my Mom making this recipe for many years. I don't know where it came from or who "Aunt Jane" is; there are no pigs involved, but pickin at and nibbling on the cake will bring a smile. I believe there are other names for it, also. My mom always used Cool Whip in her frosting, but I prefer to use heavy whipping cream; either one works.
Ingredients: 1 yellow cake mix (18.25 ounce), 1/2 cup cooking oil (vegetable, canola, etc.), 4 eggs, (1) 11-ounce can mandarin oranges, UNdrained. Frosting: (1) 3 3/4 ounce package instant vanilla pudding, (1) 8-ounce container Cool Whip, thawed OR 1 cup heavy whipping cream, 1 small can crushed pineapple, well drained.
Instructions: Preheat oven to 350 degrees. Grease either 2 8 or 9-inch round cake pans or a 13x9-inch cake pan; set aside. In a large mixing bowl, combine cake mix, oil, eggs, and mandarin oranges, along with the mandarin orange juice. Mix well for 2 minutes. Pour evenly between the 2 round cake pans or pour into the 13x9 pan.
Bake in preheated 350 degree oven for 20-25 minutes for the round pans; 35-40 minutes for the rectangular pan or until a toothpick inserted in center comes out with only a few dry crumbs. Transfer to wire racks to cool.
If using the round pans, allow to cool about 5 minutes, then pick up each pan and gently shake up and down a little to loosen cake around the edges, rotating and continuing to shake until all edges are loose (a rubber spatula slid around the edges helps also). Allow to cool about 15 more minutes, do the shaking thing again until the complete cake is loosened. Place a plate, top-side down, on top of each loosened cake and flip over so cake pops out onto plate. Place another plate, top side down, on top of the flipped out cake and flip over once more. I have found this the easiest way to get a cake out of a pan (hopefully in one piece). Allow to cool completely.
Make frosting: If using Cool Whip, combine the Cool Whip, pudding, and pineapple in medium bowl and stir until thoroughly mixed. If using whipping cream, prefreeze bowl and batters for a few minutes. Remove from freezer, pour in whipping cream and beat until beginning to foam (1-2 minutes). Add pudding and continue beating until thickened and of spreading consistency. By hand, mix in drained pineapple and stir well.
Spread evenly over 13x9 cake or spread 1/3 of frosting over one round cake; top with second cake and spread another 1/3 frosting. Carefully spread the finall 1/3 frosting around edges until cake is completely covered.
*Note: could be topped with some candied orange peel for a little more color.
Makes 1 13x9-inch pan or 1 8 or 9-inch layer cake.
"Let's Bake a Cake!"
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