Pea Picking Cake

Ingredients

Batter

• 1 (18.25 ounce) box yellow cake mix*
• 1 (11 ounce) can mandarin oranges, juice reserved
• 1/2 cup vegetable oil
• 4 eggs

Icing

• 1 (12 ounce) container Cool Whip
• 1 (20 ounce) can crushed pineapple with juice
• 1 large box instant vanilla pudding

Instructions

1. Heat oven to 350 degrees F. Grease and flour* three 8- or 9-inch cake pans.
2. Batter: Beat eggs with cake mix; add reserved juice from oranges; stir in oil and fold in oranges using mixer to "break up" oranges.
3. Bake for 25 minutes.
4. Let cool and remove from pans. Wrap for freezing when cooled.
5. Icing: Mix ingredients together and ice cooled cake with mixture.
6. Refrigerate cake after icing.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Cake layers may be made ahead and frozen, or cake may be made and assembled the day ahead.