Pea Pickin’ Cake

I'm a sucker for those vintage, potluck-style desserts that our moms, grandmas, and church ladies made famous. This Pea Pickin' Cake is exactly that. Light, fruity, creamy, and oh-so nostalgic. It's one of those "everybody has a story about it" kind of cakes - whether it showed up during the holidays, on a picnic table, or at the neighbor's potluck spread.

Why You'll Love This Recipe

• A true vintage dessert that never goes out of style.
• Semi-homemade but tastes completely from scratch.
• Light, refreshing flavors of mandarin oranges and pineapple.
• Make-ahead friendly - it actually tastes better chilled overnight.

Ingredients You'll Need

• Butter cake mix - creates a rich, flavorful base for the cake. A yellow cake mix can be used instead, though the flavor will be slightly different.
• Mandarin oranges - add sweetness and lightness to the cake batter. Use canned oranges, drained, with just a little juice reserved for mixing.
• Eggs - help the cake rise and give it structure.
• Butter - melted butter provides richness and moisture.
• Vanilla pudding mix - gives the frosting its stability and creamy texture when combined with pineapple and whipped topping.
• Crushed pineapple - adds natural sweetness and tang to the frosting. Be sure to include the juice for the right consistency.
• Whipped topping - makes the frosting fluffy and light. Homemade whipped cream can work, but the texture may be less stable.

Instructions

• Preheat the oven - Heat to 325°F and prepare a 9×13-inch baking pan with cooking spray or parchment paper.
• Mix the batter - In a large bowl, combine the cake mix, eggs, melted butter, drained mandarin oranges, and a small amount of reserved juice. Mix on low just until combined - don't overmix.

• Bake the cake - Pour the batter into the prepared pan, spread evenly, and bake for about 30-35 minutes. Start checking at 25 minutes. If the top is browning too quickly, tent loosely with foil.

• Cool completely - Place the pan on a wire rack and let the cake cool completely before frosting.

• Make the frosting - Stir the pudding mix and crushed pineapple (juice included) together until combined. Fold in the whipped topping until light and fluffy.

• Frost & chill - Spread the frosting over the cooled cake, then cover and refrigerate for at least 1 hour, or ideally overnight, to let the flavors develop.

• Slice & serve - If desired, top with more mandarin oranges for decoration. Cut into squares and enjoy cold from the fridge.

Recipe Notes

• Be gentle when mixing the cake batter - overmixing can make the cake rubbery.
• Drain the oranges but reserve a small amount of juice for flavor and moisture.
• Baking at a slightly lower temperature helps the cake bake evenly without over-browning.
• A metal pan works best for even baking.
• Always cool the cake completely before frosting to prevent the topping from becoming runny.
• The frosting sets best when chilled for several hours or overnight.
• Store covered in the refrigerator for 3-4 days.

FAQs

Final Thoughts

Pea Pickin' Cake is a nostalgic, crowd-pleasing dessert that's stood the test of time. It's easy to make, feeds a group, and always gets rave reviews at gatherings. If you've never tried this vintage classic before, you're in for a treat.

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Recipe

Pea Pickin Cake

Jessica Burgess

Pea pickin cake is a light and refreshing Southern sheet cake made with mandarin oranges, pineapple, and a fluffy whipped topping frosting - perfect for potlucks, holidays, or summer gatherings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 373 kcal

Video

Ingredients

For the cake:

• ▢ 15.25 ounce box butter cake mix
• ▢ 15 ounce can mandarin oranges drained, but reserve 2 tablespoons juice
• ▢ 3 large eggs
• ▢ ½ cup unsalted butter melted (1 stick)

For the frosting:

• ▢ 3.4 ounce box instant vanilla pudding
• ▢ 20 ounce can crushed pineapple, juice included
• ▢ 16 ounces whipped topping 2 tubs of Cool Whip

Instructions

 

• Preheat your oven to 325°F. Prepare a 9×13-inch metal baking pan with nonstick cooking spray or parchment paper and set aside.
• In a large mixing bowl, combine (1) 15.25-ounce butter cake mix, 3 large eggs, ½ cup melted unsalted butter, (1) 15-ounce can of drained mandarin oranges, and the reserved 2 tablespoons of juice. Use a hand mixer on low speed to mix the batter just until smooth, about 1-2 minutes. Avoid overmixing to prevent the cake from becoming rubbery.
  
• Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
  
• Bake on the center rack for 30-35 minutes. Check for doneness around the 25-minute mark by inserting a cake tester or toothpick into the center; it should come out clean or with just a few crumbs. Tent with foil for the last 5-10 minutes if the top starts to brown too quickly.
  
• Allow the cake to cool completely in the pan on a wire rack before frosting.
• To make the frosting, in a medium bowl, combine (1) 3.4-ounce box of instant vanilla pudding and (1) 20-ounce can of crushed pineapple, including the juice. Once combined, add (2) 8-ounce tubs of whipped topping and fold gently until thoroughly combined.
  
• Spread the frosting evenly over the cooled cake. Chill the frosted cake in the refrigerator for at least 1 hour before serving. For best results, allow it to chill for 3-4 hours or overnight, so the frosting sets properly and the flavors can meld. Keep it covered with a lid or plastic wrap while chilling.
  
• If desired, top with slices of more mandarin oranges. Slice into equal squares and ENJOY!
  

Notes

Store covered in the refrigerator for 3-4 days.

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 359mg | Potassium: 181mg | Fiber: 2g | Sugar: 41g | Vitamin A: 812IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Keywords old fashioned cake, potluck recipe, vintage cake recipe, vintage desserts

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