Pea Pickin Cake Paula Deen Recipes

PIG PICKIN CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
• In a medium mixing bowl, mix together the cake mix, canned oranges with the juice of ONE can, eggs, sugar, vegetable oil, and vanilla and mix with a hand-held electric mixer for 2 minutes.
• Pour the batter into the prepared baking dish and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
• Cool, the cake in the pan, set on a wire baking rack, until completely cooled.
• In a medium bowl combine the well-drained pineapple and the pudding mix until the pineapple is evenly coated with the mix. Let the mixture sit for 2 minutes
• Fold in the thawed whip topping until evenly combined. Spread frosting evenly over the top of the cake and garnish, if desired, with well-drained mandarin oranges.

SOUTHERN PEA PICKIN' CAKE

Steps:

• 1. For Cake: Mix ingredients together and bake in 4 layers at 325 degrees for 15-20 minutes or until done.
• 2. For Icing: Mix pineapples, pudding mix and add cool whip and stir. Spread between layers and on top. Keep refrigerated. Delicious!

PEA PICKIN' CAKE RECIPE - (4/5)

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

PIG PICKIN' CAKE

Steps:

• Pre-heat oven to 350°F.
• Grease and flour lightly one 13x9-inch pan.
• Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes).
• Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean).
• Allow cake to completely cool in pan.
• Drain crushed pineapple and reserve juice.
• In separate bowl combine crushed pineapple and dry pudding mix.
• Fold in whipped topping until well blended.
• Poke holes in cooled cake.
• Pour 3/4 cup of reserved pineapple juice over cake.
• Spread frosting over cake.
• Refrigerate for at least 2 hours.
• Enjoy!

PIG PICKIN' CAKE

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.

MARY'S PEA PICKING CAKE

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.

PIG PICKIN' CAKE

Steps:

• Preheat the oven to 350˚F. Grease and flour three 8-inch round pans. Mix together the cake mix, the oranges with their juice, eggs, and oil. Divide the batter among the prepared pans; layers will be thin. Bake for 15 to 20 minutes, or until the cake tests done. Cool the layers on wire racks.
• While the cake cools, make the frosting.
• Mix the drained pineapple with the pudding mix and fold this mixture into the whipped cream. Fill and frost the cooled cake layers. Refrigerate until ready to serve.