Recipes Made with Cake Mixes
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
- Heat oven to 350 degrees F. Grease and flour* three 8- or 9-inch cake pans.
- Batter: Beat eggs with cake mix; add reserved juice from oranges; stir in oil and fold in oranges using mixer to "break up" oranges.
- Bake for 25 minutes.
- Let cool and remove from pans. Wrap for freezing when cooled.
- Icing: Mix ingredients together and ice cooled cake with mixture.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.