PIG PICKIN’ CAKE ROLL
1 box yellow cake mix with “pudding in the mix”
15 ounce can of mandarin oranges
1/4 cup water
1/4 cup vegetable or canola oil
Pineapple fluff filling:
4 ounce package instant vanilla pudding mix
20 ounce can of crushed drained pineapple
9 ounce carton of cool whip
1 cup sweetened shredded coconut
1/2 cup chopped pecans
Preheat the oven to 375°F.
Spray a 15 X 10 X 1″ jelly roll pan with nonstick cooking spray. Line the pan with parchment paper, and then spray the parchment paper with non-stick cooking spray.Flour the pan.
Line a standard muffing pan with 6 paper liners for the remaining batter.
Combine cake mix and eggs together to a large bowl. Drain 1/2 cup juice from the mandarin oranges into the bowl. Stir in vegetable oil
Beat on low speed for about a minute, scrape down the sides of the bowl, and then beat on medium for another until combined.
Pour 3 1/2 cups of the batter into the prepared jelly roll pan and divide the rest between the 6 muffin cups.
Bake for 40 to 50 minutes until a toothpick comes out clean and the cake springs back when you touch it.
Remove cake from the oven and turn it out onto the prepared kitchen towel.
Wrap the edge of the towel over the short end of the cake and gently roll the cake with the towel tightly
Allow it to cool for 10 minutes and then refrigerate for an hour.
How to make Filling
Mix together vanilla pudding mix, drained crushed pineapple, and cool whip together until smooth.
Remove the chilled cake form the fridge and gently unroll it.
Spread the filling evenly across the entire cake about an inch thick.
Roll the cake back up without the towel and carefully lift it and place on serving plate.
Poke about 10 holes in the cake roll with a skewer and pour the reserved pineapple juice over it.
Cover cake roll with the remaining pineapple fluff, pat the shredded coconut all over, and sprinkle with the crushed pecans if preferred
Refrigerate and serve cold