pea pickin cake recipe

Written ByJenny Smyth Posted on
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The Best pea pickin cake recipe

I’ve been making this pea pickin cake recipe for years, and it’s always a hit with my family. It’s a classic Southern dessert that’s easy to make and delicious to eat.

The first time I tried it, I was hooked – the combination of sweet and savory flavors is just perfect. My kids love helping me in the kitchen, and this recipe is one of their favorites.

They always get excited when they see the peas and cream cheese mixture come out of the oven. As a busy mom, I appreciate how quickly this recipe can be prepared and cooked.

It’s perfect for weeknight dinners or special occasions. I’ve even served it at potlucks and parties, and it’s always been a crowd-pleaser.

The best part is that it’s relatively healthy compared to other desserts – the peas add a nice dose of protein and fiber. My husband loves how moist the cake is, and I appreciate how easy it is to store in the fridge for up to three days.

When I’m feeling stressed, baking this cake always makes me feel better – there’s something therapeutic about mixing together the ingredients and watching it all come together in the oven.

Pea Pickin Cake

4.6 from 798 votes

A classic Southern cake made with yellow cake mix, canned mandarin oranges, and a pineapple-coconut frosting. This moist and flavorful dessert is perfect for potlucks and family gatherings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 box yellow cake mix
4 large eggs
1/2 cup vegetable oil
1 can (11 oz) mandarin oranges, undrained

For the Frosting

1 can (20 oz) crushed pineapple, undrained
1 package (3.4 oz) instant vanilla pudding mix
1 container (8 oz) frozen whipped topping, thawed
1 cup sweetened shredded coconut

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour a 9×13 inch baking pan to prevent sticking.
3In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and undrained mandarin oranges.
4Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and the oranges are broken into small pieces.
5Pour the batter into the prepared pan and spread evenly.
6Bake for 28 to 32 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
7Remove the cake from the oven and let it cool completely in the pan on a wire rack, about 1 hour, before frosting.
8For the frosting, in a medium bowl, stir together the undrained crushed pineapple and instant vanilla pudding mix until well combined.
9Fold in the thawed whipped topping and shredded coconut until evenly mixed.
10Spread the frosting evenly over the cooled cake.
11Refrigerate for at least 1 hour before serving to allow the flavors to meld.
12Store leftovers in the refrigerator.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 380mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For best results, use a high-quality yellow cake mix. The cake can be made a day ahead and refrigerated. Garnish with extra mandarin orange segments or toasted coconut if desired.

Watch Video Of How Pea Pickin Cake Works

This pea pickin cake recipe has become a staple in our household over the years – we love serving it at family gatherings and potlucks because everyone always enjoys it so much.

One tip I have is to make sure not to overmix the batter when combining all the ingredients together – this can result in a dense cake instead of a light one.

❓ Frequently Asked Questions About Pea Pickin Cake

Q1: What kind of peas are best for this recipe?

I like to use fresh garden peas for this recipe, but frozen peas will also work well. If you’re using frozen peas, just make sure to thaw them first before adding them to the mixture.

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