Ingredients for Tennessee Ernie Ford's Pea Picking Cake
- 1 (18.25 ounce) package yellow cake mix
- Butter
- 4 large eggs
- 1 (10 ounce) can mandarin oranges, undrained
- 1 (8 ounce) container cool whip, thawed
- 1 (20 ounce) can crushed pineapple, undrained
- 2 (3 ounce) packages instant vanilla pudding mix, dry
- ½ cup vegetable oil
- ½ cup water
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How to Make Tennessee Ernie Ford's Pea Picking Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine cake mix, eggs, oil, and water according to the cake mix box instructions.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the pineapple topping: In a medium bowl, combine the instant pudding mix, Cool Whip, and crushed pineapple. Mix until well combined.
- Once the cake is completely cool, gently pour the pineapple juice evenly over the top of the cake, allowing it to soak in.
- Spread the pineapple topping evenly over the soaked cake.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
179g
Fat
46g
Carbs
22g
