Pea Picking Cake; A Southern Potluck Classic

Pea Picking Cake is a delicious, moist spring/summer dessert. Rich with tropical flavors such as mandarin orange and pineapple, and a cool, creamy filling. It’s super easy to make and always a huge hit at pot lucks or gatherings. This is a favorite in our house, and I serve it for dessert every Easter. My oldest son always chooses this cake for his birthday, and now his wife makes it for him as well.

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Pea Picking Cake has many other names such as Pig Pickin’ Cake, Sunshine Cake, and Mandarin Orange Cake. I’ve heard varying explanations for the interesting names, implying that this cake was often present at gatherings of folks who were either roasting a whole pig or picking and shelling peas.

It really doesn’t matter what you choose to call it, what matters it that you make it and see for yourself why it’s such a popular dessert here in the South, where we KNOW how to enjoy dessert.

You can make this cake in any shape or form; 2, 3, or 4-layered, 13×9, sheet cake, or even cupcakes – though I’ve most often seen it layered as I’ve made it here.

Using undrained mandarin oranges in the batter makes it extremely moist and flavorful. I like to use Duncan Hines’ brand Butter Recipe Yellow Cake, with REAL butter. But you could use any yellow cake mix, and oil, if you prefer. Or if you have more time, use your favorite homemade yellow cake recipe.

The Pea Picking Cake recipe I’m sharing here is the one I’m most familiar with- the one my mom always used when we were growing up. There are other variations, though. Some folks like to add coconut, chopped nuts, and even cherries for garnish. I prefer the simple, basic version.

The cake really needs to stay in the refrigerator for several hours to overnight, so make sure you plan ahead, especially if you’re taking it somewhere. And trust me, you will be making this cake a lot once your people try it.

Pea Picking Cake

A rich, moist, tropical cake with a cool creamy topping featuring mandarin oranges and pineapple. Perfect for summertime gatherings.

4.32 from 32 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American, Southern

Servings 10 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 box yellow cake mix
• 1/2 cup butter, room temperature 1 stick
• 3 eggs
• 1 11 oz can mandarin oranges, undrained (save some for garnish)

Topping/Filling

• 1 pkg instant vanilla pudding (5 oz)
• 1 can crushed pineapple, undrained (20 oz)
• 1 16 oz container whipped topping (such as Cool Whip)

Instructions

 

• Preheat oven to 350 F / 177 C / gas mark 4. Grease and flour (or use parchment paper to line) three 8" or two 9" cake pans.
• Using a stand mixer or hand mixer, in a large bowl, combine cake mix, softened butter, eggs, and mandarin oranges (with juice) on medium speed for about 2-3 minutes until thoroughly combined. Distribute evenly between cake pans.
• Bake at 350 for about 20-25 minutes, or until toothpick inserted into center comes clean. Do not over bake! The cakes are supposed to be moist.
• Let cakes cool in the pans for about 10 minutes, then remove from pans and let cool completely on wire racks.
• While cakes are cooling, combine pudding mix with crushed pineapple (with juice) in a large bowl. Fold in whipped topping.
• When cakes are COMPLETELY cool, frost with topping mixture. garnish with reserved mandarin oranges. Cover and place in refrigerator for several hours to overnight to set.
• Store cake in refrigerator and serve cold.

Keyword cake, mandarin, mandarin orange cake, orange, pea picking cake, pineapple, sunshine cake

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