Pig Picking Cake II

Mandarin oranges in the cake and pineapple, pecans and coconut in the filling. From living down south and all the get-togethers for Pig Picking, this cake is a sure winner with people from the Southerners as well as the Northerners. This cake brings us all together.

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1 (18.25 ounce) package yellow cake mix

1/2 cup margarine

4 eggs

1 (11 ounce) can mandarin oranges, with juice

1 (8 ounce) container frozen whipped topping, thawed

1 (15 ounce) can crushed pineapple with juice

1 (3.4 ounce) package instant vanilla pudding mix

1 cup chopped pecans

1/4 cup flaked coconut

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.

In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.

Pour into 3 - 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

To make the filling:In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

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