Submitted by: Cathy
It is recipe time here at A Divorced Woman. This recipe is a Fourth of July tradition in my family. Not only is it a light, cool, refreshing summer dessert it is a cake that conjures up some very happy memories of my childhood.
I was raided a “country girl.” My mother, grandmother and aunts would get us together to go pea picking every year. Those women could do some serious “pea pickin.”
After a day in the field picking we would spend a few days shelling and canning peas. I learned a lot about life sitting at the kitchen table watching them work and taking in every thing they said. And, us Southern women have a lot to say!
I hope you get as much enjoyment from this cake as I have over the years.
Pea Pickin Cake
1 box yellow cake mix ( I prefer Duncan Hines Butter Recipe)
1/2 C vegetable oil
1-11oz can Mandarin Oranges, do not drain
1 small box instant vanilla pudding
1-16oz can Crushed Pineapple, do not drain
1-12oz carton Cool Whip
Mix cake mix, oil, mandarin oranges and eggs in a large bowl. Bake cake in 2 layers until done (about 25-30 minutes). Cool cake in the refrigerator. It is important that the cake is well cooled before frosting.
In second bowl, combine pudding mix, pineapple and Cool Whip. Us the dry pudding mix, do not make pudding and then combine with other ingredients. Once the cake has cooled, frost it with the yummy pineapple, vanilla, cool whip frosting. Once frosted pop the cake back in the refrigerator. Keeping the cake cold is what makes it so delicious and perfect for a hot summer picnic.
Per serving: 386 calories (percent of calories from fat, 46), 4 grams protein, 47 grams carbohydrates, 1 gram fiber, 20 grams fat (6 grams saturated), 72 milligrams cholesterol, 336 milligrams sodium.
Enjoy and have a Happy Fourth of July!