Originating in the South, this long time favorite has had a variety of names and history of its origin. When it was introduced to me, I was told it was so named because folks would make a“pig” of themselves eating it. Yes, it is that good. Now you can make this smaller version in your Mi Aroma. Plan to make extra layers and freeze; they are great to have on hand when that sweet tooth strikes!
1 yellow or white cake mix, prepared
4 oz mandarin oranges, drained and divided
3.4 oz package instant vanilla pudding mix
4 oz crushed pineapple
4-6 oz whipped topping or Cool Whip
Fresh kiwi, banana and raspberries or fruit of choice.
Prepare cake as instructed on box. Spray inner pot of MiAroma lightly with cooking spray.
Pour in one cup of batter, secure lid and press the cook button. Repeat the cooking cycle until cake tests done.
Allow to cool for ten minutes before removing. Repeat until all layers are cooked.
To prepare the filling, chop half of the mandarin oranges into bite sized pieces.
Combine with the dry pudding mix and crushed pineapple, mixing well. Gently fold in the whipped topping.
Place banana slices and kiwi or fruit of your choice on each cake round followed by an even layer of the topping mixture.
Repeat for each cake layer.
Decorate the top as desired with additional berries, mandarin oranges and a cherry.
Over to You
What’s your version of Mini Pig Cake? Share and inspire us:)