Ingredients for Mary's Pea Picking Cake
- 1 (18 1/4 ounce) package yellow cake mix
- 4 eggs
- 1 cup vegetable oil
- 1 (11 ounce) can mandarin oranges, undrained
- 1 (16 ounce) carton cool whip, thawed
- 1 (3 1/2 ounce) package instant vanilla pudding mix
- 1 (20 ounce) can crushed pineapple, undrained
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 2 cups cold milk
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How to Make Mary's Pea Picking Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the buttermilk and pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting. (This allows the flavors to meld and enhance.)
- Once cool, frost with your favorite cream cheese frosting or glaze.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
259g
Fat
44g
Carbs
30g
