Pea Pickin' Cake

Last month was my Mom's birthday. She was so excited because this was a big birthday for her. 
Not in terms of how much older she was getting but in terms of living past an important number in her family.

Both of my Momma's parents died before their 60th birthdays. 
So it was a huge milestone for my Mom to make it to 60 years old.
 It is an age that she is very proud of and happy to reach. 
You gotta be thankful for each year that the Good Lord gives you, right? 

(My Momma's parents, Dorothy & Herman Harris)

I do my best not to moan each passing year. Yes, every year, my Mom and I have more lines
 on our faces and gray hairs on our head. But we also have another year together and to be thankful.

For her birthday, my Mom wanted a dessert she had not had since childhood, Pea Pickin' Cake. 
Her mother used to make it, but sadly she did not have her Momma's recipe.

So, my Mom and I went scouring for a recipe that sounded like what she remembered.

This cake goes by so many names; Pig Cake, Pig Pickin' Cake, Pig Lickin' Cake, Mandarin Orange Cake, Sunshine Cake. 
I even heard someone call it Aloha Cake, etc., etc. - you get the idea.  
The flavors are basically the same but with small variations here and there. 

This really is an amazing cake for the summer. 
The flavors are bright and fresh and the whipped cream topping gives it a light taste.  
It needs to be stored in the fridge because of the whipped topping, which makes it even more 
delightful after coming in from a hot day!

Ingredients:

For the cake:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 stick Margarine (softened)
1 can (14 Oz.) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
4 Eggs
1 teaspoon Vanilla Extract

For the topping:

1 box(4 Oz.) Vanilla Instant Pudding Mix

1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved

½ cup Powdered Sugar

4 ounces Cool Whip (half a regular tub)
Extra Mandarin Orange Slices, For Garnish

Directions:
Preheat oven to 350 degrees. 

For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. 
Beat for four minutes on medium-high. 

Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan or 2-8 inch round pans and bake for 25 to 30 minutes for 9X13 pan or 17-21 minutes for 8 inch pans. 
Basically you want the cake to be lightly golden brown and set. 

Remove from oven and cool completely. 

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. 
Add powdered sugar and mix, then mix in whipped topping. 
Stir in drained pineapple. 
Spread on cooled cake (or layers if making a round cake) and refrigerate several hours.

Cook's Note: I made these into cupcakes for my Mom's birthday and topped each cupcake with a mandarin orange. Also, you can cut this into squares (if using a 13x9 inch pan) and top each square with a mandarin orange segment.

Happy Birthday Mom!

         

       Enjoy!

       

   Printable Recipe Here

Recipe Source: Ree Drummond