Pea Pickers Cake
A super easy cake to enjoy during the warmer months, Pea Pickers Cake, with a subtle hint of mandarin oranges and crushed pineapple!
Ingredients
For the Cake:
- 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
For the Frosting:
- 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
Instructions
- 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.
For the Frosting:
- 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.
To Assemble:
- Once the cake has completely cooled, place on serving plate or stand.
- Generously frost cake and serve.
Enjoy!
Notes
If preparing in 8 inch round pans, reduce the cooking time to about 25 - 30 minutes, testing cake to see if it's done. Frost between layers and serve.To make cupcakes, reduce cooking time to about 18 - 22 minutes, test for doneness.
