Thursday, October 27, 2011

Pig Pickin' Cake Balls

If you're not from the south, you may not be familiar with the concept of a Pig Pickin'. Basically, you get up at early-thirty, slap an entire pig on a smoker, cook it for hours and hours, cover it in BBQ sauce and chow down. Yes, it's looking at you when you are tearing apart its tasty, tasty flesh, and, yes, it is judging you.

There are several other traditions that go along with the pig at a Pig Pickin': hushpuppies, cornhole (which is not as dirty as it sounds; it is just a bean bag tossin' game) and Pig Pickin' cake.

For our church's annual Pig Pickin' (how many times can I say Pig Pickin' in this post?), I wanted to make a traditional Pig Pickin' cake, but in cake ball form. Making cake balls for this particular occasion just seemed to make sense: they would make less of a mess and create more servings than just slicing up a regular cake.

I snagged this recipe from the Cake Mix Doctor. She calls it a Finger Lickin' Good Cake, but that's just one of its many names.


Pig Pickin' Cake Balls
Ingredients
Cake
  • 1pkg yellow cake mix
  • 11oz mandarin oranges undrained
  • 8T butter, melted 
  • 1/4c vegetable oil
  • 4 eggs
  • juice drained from 8oz can crushed pineapple (reserved from crushed pineapple used for frosting)
Frosting
  • 12oz Cool Hwhip, thawed (heads up, regular-sized Cool Hwhip is 8oz)
  • 3.4oz pistachio instant pudding mix
  • 8oz crushed pineapple, drained
  • 1 and 1/2c shredded coconut (the recipe calls for unsweetened, yea...right.)
Directions
  1. Preheat oven to 350; grease and flour 9x13 pan.
  2. Add all cake ingredients except pineapple juice together in electric mix. Beat 30 on low to combine and then 2 min on med.
  3. Pour the cake batter into the prepared pan and bake for about 35 minutes or until knife inserted comes out clean. 
  4. Cool completely and then crumble into a big bowl.
  5. Drizzle cake crumbs with reserved pineapple juice.
  6. Then combine frosting ingredients until pudding mix has dissolved.
  7. Mix the frosting into the cake crumbs until it's just one big sticky, gooey mess of awesome.
  8. Scoop the goop into 2t balls and put them in the fridge to chill.
  9. Melt your white chocolate bark, coat the cake balls and put them back in the fridge to set.
These Pig Pickin' cake balls were finger lickin' good. 

I counted 8 (cough, cough, Pig Pickin'), I mean, 9 times.

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