Yes, Pea Pickers Cake, that’s the name!
Completely southern and completely tasty. I remember going to my BFF’s and her mom would always be up to something delicious in the kitchen. In the late of summer and fall, she would always be making up Apple Cakes/Breads to share, and we always looked forward to them. Then one day this cake happened! Pea Pickers Cake. Of course, I wanted it all, but I did share as my manners screamed in my ear telling me to. Gaaahhh, dagnabit! BUT the good news now, is that I’m all grown up and can make it all by myself. Still, I share, and *secretly* I may or may not keep an extra bit of the frosting for myself. 😉
This Pea Pickers Cake is so easy to make, and I have found that keeping a stash of the ingredients in the cupboard can save you in a pinch if you
need want to satisfy that sweet tooth.
I’ve been a bit obsessed with my bundt pan lately and I’ve found that this cake lends itself nicely to being prepared in that notorious pan. All though, if you prefer, you can bake 2 – 3 layers in eight or nine inch pans, frosting in between and all around.
This cake has a light and delicate crumb and I love the rough texture that the crushed pineapple gives this fluffy frosting! It’s a great dessert to share with friends and family and celebrate the warmer weather!
- 1 box mix of Duncan Hines Butter Recipe Cake
- ¼ cup Oil, such as Canola or Vegetable Oil
- 1 - 15 oz can Mandarin Oranges plus juice
- 4 Eggs
- 16 oz Cool Whip, cool whip topping
- 1 - 20 oz can Pineapple, crushed and drained, reserving the juice
- 1 - 3 oz box Instant Vanilla Pudding
- Preheat oven to 350°F. Grease and flour your pan.
- In a large bowl, add the Cake Mix, Oil, Mandarin Oranges and juice, and Eggs, mix on low and then increasing to medium speed and mix until well combined and the oranges have broken apart, about 5 - 8 minutes.
- Pour the batter into a greased and floured cake pan, and bake for about 40 - 45 minutes for a (12-cup) bundt pan or 25 - 30 minutes in a round pan, bake until the top is golden, and test with a cake tester, knife or skewer to see if when inserted, it comes out clean.
- Remove from oven and cool in pan for 10 minutes, then remove from pan and transfer to a cooling rack to completely cool.
- In a large bowl, mix together the Cool Whip, drained Pineapple and Vanilla Pudding.
- If the frosting is too stiff, you can add in the Pineapple juice a little at a time until you have your desired consistency.
- Once the cake has completely cooled, place on serving plate or stand.
- Generously frost cake and serve.
To make cupcakes, reduce cooking time to about 18 - 22 minutes, test for doneness.