You may know this Mandarin Orange Cake by another name, Pea Pickin’ Cake. I have no idea the origin of this dessert’s name, but it’s a wonderful, easy cake your family and friends will love.
With a couple shortcuts, this moist, delicious cake is a breeze to prepare!
Mandarin Orange Cake AKA Pea Pickin’ Cake
There are very few recipes I don’t make from scratch: Kahlua cake, Mock Baba Cake and Gooey Bars are the only three that come to mind. I love a short cut now and then…and this is a delectable cake that uses a few.
I first heard of this Mandarin Orange Cake when my housekeeper raved about it…she’s a good old fashioned cook, loving comfort food and flavorful recipes. Then my blogger friend, Brandie, posted about her Pea Pickin’ Cake…it sounded awfully familiar. Yup, it was another name for that same cake.
An Easy Semi-Homemade Cake Recipe
Well, it’s hard to imagine but we were all chocolated out. I still had a large jar of homemade fudge sauce in the fridge in case anyone got the shakes, but I decided to try this highly praised, crazily named cake.
It called for a box cake mix, instant pudding, Cool Whip, canned mandarin oranges and canned crushed pineapple…I had a feeling Katie and the boys would love this…and that Bill would get nervous when he saw the can of pineapple sitting on the counter (yes, I predicted correctly).
Adaptations to this Pig Pickin’ Cake Recipe
I made the cake as directed, using a box of Butter Cake mix instead of Yellow
Cake mix as I feel it tastes less artificial. I also only put the crushed pineapple in half of the icing knowing the big guy wouldn’t touch anything he knew contained pineapple.
He’d claim a fake allergy as he does with mushrooms, coconut, mint and a slew of other ingredients. As I sampled the icing while putting this together, I knew it was a winner. It was given high praise by everyone. Bill and Katie ate the pineapple free side, but the rest of us enjoyed the addition of pineapple.
- 1 18.25-ounce box of Butter Cake Mix
- 1 stick (1/2 cup) butter, at room temperature
- 1 14-ounce can mandarin oranges, drained, 1/2 cup juice reserved
- 4 eggs
- 1 teaspoon vanilla
- 1 4-ounce box vanilla instant pudding mix
- 1 20-ounce can crushed pineapple, 1/2 cup juice reserved
- 1/2 cup powdered sugar
- 4 ounces Cool Whip (half an 8 ounce container)
- Extra mandarin orange slices for garnish, optional
Mandarin Orange Cake…adapted from The Country Cook
1 18.25-ounce box of Butter Cake Mix
1 stick (1/2 cup) butter, at room temperature
1 14-ounce can mandarin oranges, drained, 1/2 cup juice reserved
1 teaspoon vanilla
1 4-ounce box vanilla instant pudding mix
1 20-ounce can crushed pineapple, 1/2 cup juice reserved
1/2 cup powdered sugar
4 ounces Cool Whip (half an 8 ounce container)
Extra mandarin orange slices for garnish, optional
Preheat oven to 350º. Grease 9 x 13 inch pan.
Combine cake mix, butter, reserved mandarin orange juice, eggs and vanilla. Beat for 3-4 minutes on medium high speed.
Add drained oranges, and beat till segments are broken into small pieces. Pour batter into prepared pan. Bake for 25-35 minutes or till cake is golden brown and set in the center.
Remove from oven to rack and cool completely.
Make icing by combining reserved pineapple juice and pudding mix. Add powdered sugar and mix till combine. Stir in Cool Whip, then drained pineapple. Spread on cooled cake and refrigerate a couple hours before serving. Garnish slices with mandarin orange slices if desired.
Cake can also be made in 2 8-inch round cake pans and baked for 17-21 minutes.
Recipe adapted from The Country Cook
Serving Size:1 slice
Amount Per Serving: Calories: 175 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 48mg Sodium: 99mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 2g