Southern Pea Pickin Cake Recipes

Steps:

• 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 gold 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. Garnish each slice with a mandarin orange segment

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray.
• Combine the cake mix, butter, vanilla, eggs and 1/2 cup reserved mandarin juice in the bowl of an electric mixer and beat for 4 minutes on medium-high speed. Add 1 1/2 cups of the drained orange slices and beat again until the oranges have broken into small pieces, about 1 minute. Transfer the batter to the prepared cake pan and bake until golden brown and set, 25 to 27 minutes. Allow to cool completely, then turn out onto a large platter.
• For the topping: Cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, 1 to 2 minutes. Remove the mixture to a small bowl. Add the cream and vanilla to the stand mixer bowl and switch to the whisk attachment, then whip until soft peaks form, about 2 minutes. Add the cream cheese mixture, distributing it evenly around the bowl. Whip until stiff peaks form, 3 to 4 minutes. Fold in the pineapple.
• Spread the frosting evenly over the cooled cake and refrigerate for at least 2 hours. Garnish with the remaining mandarin orange slices.

Steps:

• Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
• Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

Steps:

• Preheat oven to 350 degrees.
• Mix together cake mix, oranges and juice, and vegetable oil on medium speed; add 4 eggs.
• Mix well.
• Pour cake batter into a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes or until cake tests done.
• Cool completely on wire rack.
• For frosting, combine whipped topping, pineapple, and pudding mix.
• When cake is cooled, remove from pan to serving platter.
• Frost cake with pineapple mixture.
• Chill overnight, covered.

Steps:

• Mix all cake ingredients for 1 minute or until well blended on low speed. Then mix on medium speed for 2 minutes.
• Pour cake mix into 3 - 8" round greased and floured cake pans.
• Bake for 25-30 min at 350 degrees.
• Mix all frosting ingredients together (mixture will be thick).
• Frost all layers of the cake when cooled and the sides.
• Refrigerate for 24 hours before serving.
• Store in a covered plastic container in the fridge.