Pea Pickin' Cake
Learn how to make pea pickin' cake the easy way with simple ingredients from the pantry. This moist, delicious cake is refreshing and best served chilled.
Equipment
- 1 hand mixer
- 1 mixing bowl
- 1 9 by 13-inch baking pan
Ingredients
- 1 box yellow cake mix
- 4 eggs
- 1 cup vegetable oil
- 1 20-ounce can mandarin oranges , undrained or 2 11-ounce cans, if you only have the small size
Topping
- 1 20-ounce can crushed pineapple minus 1 cup of juice
- 1 3.4-ounce box instant vanilla pudding
- 12 ounces whipped topping I rarely can find a 12-ounce tub, so I often have to use 1 whole 8-ounce tub and half of another 8-ounce tub.
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9 by 13 inch cake pan.
- Instead of adding the liquid called for on the cake mix box, combine all of the above cake ingredients (save the topping ingredients for later).
- Mix the ingredients with a hand mixer for a few minutes on medium speed until the mandarin orange pieces get broken up.
- Pour batter into prepared pan and bake according to the directions on the box. In a 9 by 13-inch pan, the pea pickin’ cake should be finished baking in about 25-30 minutes.
- Check for doneness by poking the cake in the center with a toothpick. If it comes out clean, the cake is ready.
- After removing the cake from the oven, allow it to cool completely.
Making the Topping
- In a large mixing bowl, combine the crushed pineapple (minus 1 cup of juice) with the pudding mix. Fold in the whipped topping.
- Gently spread the frosting over the cooled cake.
- You could serve the pea-pickin' cake at this point if you are very eager, but it's best to let the frosted cake chill for a couple of hours in the refrigerator, covered.