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PEA PICK'n CAKE (Mandarin Orange)
My sister Peggy brought this cake to a family gathering a few years back and I sort of took it over. My aunt made it as well and called it Pea Pick'n Cake. I assume the name came from the saying pea pick'n good. I use crushed pineapples in heavy syrup and lemon pudding in the topping and not the whole tub of whipped topping. This made the topping tighter and to me held the cake together better. The extra sweet pineapples set the lemon flavor off just right. I used mandarin oranges in light syrup for the cake.
I've never made this cake in layers but it's possible to do so. If I'm not wrong, my aunt may have made it that way before. If you don't like lemon then vanilla pudding can be used for the topping and a yellow cake mix (which is what I use for the cake). A way to lighten up the sweetness would be to use crushed pineapples in their own juice or light syrup. I just loved the combination of the lemon and the sweetness of the pineapple syrup.
I hope you try my recipe and like it and make it a part of your family favorites.
- 1 box yellow or lemon cake mix
- 1 11 oz. can mandarin oranges, with juices
- 1/2 cup oil
- 4 eggs
- 1 8 oz. tub of whipped topping, thawed
- 1 20 oz. can crushed pineapples (in heavy syrup for me), well drained
- 1 box lemon or vanilla instant pudding mix
- Cake: Preheat oven to 350. Grease and flour a 9x13 inch cake pan. In a bowl place cake mix, mandarin oranges(with juices), the oil, and the eggs. Using a mixer, blend for two minutes. Pour batter evenly into prepared cake pan. Place in preheated oven and bake for 35 to 40 minutes.
- Allow cake to cool completely before adding the topping.
- Topping: In a bowl, mix the thawed whipped topping, the well drained crushed pineapples, and the instant pudding. Blend with a mixer for two minutes. Top cooled cake with mixture. Keep refrigerated until time to serve. Refrigerate leftovers.