 Hey y'all, it's Tammy with Colored Valley Cooks. I found some old recipes of mine and remembered a cake, a friend of mine from church, who is now in heaven, gave me. It was an orange surprise cake, but I've learned since I made this that a lot of people call it the pig picking cake. Make sure and make a couple of alterations when you make this recipe to make it even better. Just go by my recipe and not exactly how I made it today, but boy is it good. It is gonna be delicious. It's a cake with oranges in it. You use a yellow cake mix and then you use some vanilla pudding and some pineapple and the icing. It's gonna be really good. We're just gonna use a Duncan Hyde yellow cake mix and we're gonna go ahead and put that in our bowl. I'm just gonna mix everything all at one time. I've got it open. When I flavor cake, and if I'm using a cake mix, I'll just go ahead and tell you that I would rather it be with a white cake mix because when you use a yellow cake mix, the flavor of a yellow cake mix overpowers just about anything you put in it. You're gonna use three quarter cups of milk, a half a stick of butter softened and I stuck it in the microwave just for long enough to get it soft. You're gonna use three eggs in here and then you're just gonna mix it up. I'm gonna throw some orange jello in here and make it taste even better because I want it to be orange. Not just have the oranges in it but taste a little bit of orangey. This is orange flavored gelatin and I'm gonna put about two tablespoons in here. And I'll show you all the box. It's just a jello orange flavoring gelatin. All right, so we're just gonna mix this up. We're gonna put our oranges in last because you don't wanna beat them up. I'm gonna taste it and see if it's orangey enough because a yellow cake mix really has a strong flavor to it. Well, I just made a mess. So I'm gonna taste this. You can't even taste the orange. Should we just put the whole thing in there? I say yes. Can we squeeze it in? That should get it. Now let me look at these beakers. Then we're gonna fold in these oranges, get it in the oven. While we're over here, I'm gonna spray two eight inch layers with some cooking spray. This has got flour in it. I always do it over the sink. When we were over eighties at the holidays, I don't know if y'all remember, but he did the same thing. He said, let's go over here to sink spray these. I'm just what I would like to do. Get them sprayed up good. Set them down right here. Got stuff in the way. Our grocery store, well, our oven's preheated, y'all. Perfect timing. Our grocery store started carrying flowers and it used to didn't. And they just got in a little cooler and they had these lilies and they had baby's breath and they weren't really expensive. And I thought, I'm getting me some lilies and baby's breath. And isn't it pretty on the table? Y'all is so pretty. All right. So we're taking a can of mandarin oranges and I drained them. And we're gonna put them in here, mix them up. You do need to mix it. You know, it's not gonna hurt them to break up a little bit because it's the thick batter. Right, but remember when that butter gets more to temperature, it'll be a little runnier in the batter too. We're gonna get these in the pans and we're gonna make that delicious cool whip frosting. It's cool whip with pineapple and vanilla pudding. It's gonna be so good, y'all. I bet y'all've had one of these. Y'all let me know if your mama did this too. This was my friend, Ms. Thrasher. She never had any kids. But boy, I'm gonna check whether she loved to cook. Me and her would talk about what was on sale every week at the grocery store. We'd talk about the sales papers and we had the ball, me and her. She's up there and haven't watched me make this cake right now. Hey, Ms. Thrasher, right? Hope I'm doing it right and she's proven of it. All right, let's get it in the oven and get it done. And then we're gonna make our icing, y'all. We'll see y'all in a bit. Yeah, because of all the fruit that they have in them. That one sunk a little bit. It's fuller than the other one. But we'll get these flipped out as soon as they cool down enough that I can touch the pan. And then we're gonna make our delicious icing. So y'all can see it good. Okay, it's time to make our Hawaiian frosting. You use cool wet, a 20 ounce can of crushed pineapple and a 3.4 ounce box of vanilla instant pudding. And you can use sugar-free if you need to, but now nothing about this is really sugar-free. So if you're a diabetic, you probably shouldn't be eating it because it's got a lot of sugar in it because I put a whole pack of jello in it. It's got oranges in it. I mean, you know, it's got a lot of stuff in it. So we're gonna put our pudding in here. You do use juice and all for the pineapple because you're not putting milk in here for a pudding. And I say that I actually use pineapple slices and use my pull slicer to crush it up because I'm gonna put a little slice on the top of the cake, a portion of the slice anyway. So we're gonna get our pineapple in here and I'm gonna put the cool whip in last because I don't want, I'm gonna mix this up good first. Oh, it's gonna splatter. Maybe I'll do it this way until I get the cool whip in there. I don't want it all over my bar. Now that's starting to thicken because that'll thicken up quick. Yeah, I'm gonna use my spatula that I'm gonna ice the cake with. And I'm gonna put my cool whip in here. We're gonna mix it up and ice our cake. Just use a small eight ounce. This is a 16 ounce, so we're not gonna be using all of it, just half of it. That's not real big. I think that's gonna squish out in between the layers, Chris. She made it, it's a sheet cake, didn't she? Maybe I was not supposed to mix it. Maybe I was supposed to fold it. Does it even say? I think this mix could be a little bit thicker. So I'm gonna put, this is actually a big thing of vanilla. If I'd known that I would use this to start with, but I'm gonna pour about half of this in there and instead of using a 3.4 ounce of vanilla pudding, when I give you all the recipe, I'm gonna tell you to use the larger vanilla pudding because I made layers and I want this thing to be able to be ice in the icing state in between the layers and not mush out of it. So we're gonna add this to it and that'll make it thicker. Looks good. Now that's more like it, I think. Using a plate because I wanna put this in my refrigerator, this cake should be refrigerated. And you're gonna see that these layers are awfully, they're gonna be awfully soft and the fruit, it makes it look like it wasn't done but it's just the fruit on the bottom. So we're gonna take the layer and I think I'm gonna put this side down that way. Maybe it'll slice better when I get it sliced. Lord, I'm making it in this, on this, we call it plate. A white plate? Yeah. No, not the white cake. Yeah. Lord, I'm gonna have plenty of icing. I'm gonna have to, I don't know what we're gonna do. Probably get on some muffins or something. Yeah. Come around here, baby. Well, I'll pour this on the top and then you can, they're gonna have to be around here to see how I slice the sides anyway, probably. Actually, you may have to go back around once I, there you go. I've already had a good view. All right, I'm going to just push this around the top. Just like that. Grab a little bit on my spatula and I push it from the top to the side. So let's get some more on the top. Let's be generous. I don't use it all. It takes a lot more to, that's the cake than you think. Anyway, let me tell y'all about Ms. Thrasher. Ms. Thrasher and I really love to sit together at church and she done the baby nursery for as long as she could even remember and she didn't have kids. So she got her fill of babies at church and so she was always in the baby nursery on Sunday morning because she served in there almost every Sunday and we just hit it off. Because I always worked the nursery and me and her became friends and it was just a good friendship that we had there at church. Okay, so pineapple I see. All right, I saved the pineapple down on the bottom of this just a piece of one to decorate the top of the cake with. So if you're taking it somewhere, of course if you use crushed pineapple you won't have pineapple but if you have one then put it on there like that. It's pretty. Hey y'all, it's Timmy and Carla made me this beautiful apron. Carla sent me a letter. It's got Timmy on it, a mixer color Valley Cooks and CVC at the top. She did a really good job and I just wanted to give a shout out to Carla and say thank you for the card and the praise that you sent me that you sent in your note and I just want to tell you I'm excited that you love our cooking show and that you love a real Southern woman's Bible study. So thank you Carla. All right, we're going to slice this wonderful cake and remember this is going to be a very moist cake because it's got the fruit in it. Flavor cake and if I'm using a cake mix I'll just go ahead and tell you that I would rather it be with a white cake mix because when you use a yellow cake mix the flavor of a yellow cake mix overpowers just about anything you put in it. So even if this is an orange cake and you can taste the oranges if it were a white cake mix you could taste them more, okay? So when I do the recipe I'm actually going to ask y'all to use a white cake mix instead of a yellow cake mix and if you've got a yellow one in the pantry by all means use it. But if you want to taste more orange, use a white. It's really good though. Either way it's going to be good, right? That pineapple is good and strong and that's one reason that I think you should always use a white layer when you're making fresh coconut because fresh coconut has such a mild flavor and if you put coconut with a yellow layer it's just hard to, it just gets overpowering. Y'all know me and my cakes, I like cake and this is a really good cake. It's good for the spring. It's pretty. It would even look, probably, I don't know how much the color would change if it were a white layer but it's really, really good and delicious. So, Ms. Thrasher knows me well enough to know that I put my spin on it. So we'll be using a little bit more vanilla pudding, some orange-jello flavoring in the layer and a white layer instead of a yellow layer. So y'all check that out in the recipe. Always go buy my recipes, not by what you see me put in the mixer because sometimes I make mistakes and a lot of times I change it up to make it even more delicious. Thanks for watching Colored Valley Cooks where we cook like Ms. Thrasher did. Yum-yum!