Let's Bake,  Vlog

What’s a Pea Picking Cake (NO PEAS INVOLVED!!)

Let’s Bake: EP 4 – Pea Picking Cake

Pea Picking Cake

A horrendously missleading name for such a delicious cake, with absolutley no peas involved!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 6 people


Cake Batter

  • 1 pkg Yellow Cake Mix
  • 4 Eggs
  • 1 Can Mandarin Oranges – save the juice (11 oz. can)
  • ½ Cup Oil


  • 1 pkg Cool Whip
  • 1 Can Crushed pineapple, with juice (20oz. can)
  • 1 pkg Instant vanilla pudding mix (5 1/4 oz.)


Make the Cake

  • Beat eggs with cake mix, add mandarin juice.
  • Stir in oil.
  • Fold in oranges using mixing to "break up" oranges.
  • Pour into 3 greased & floured 8 or 9 inch cake pans.
  • Bake at 350° F for 25 mins or until done.
  • Cool (10-15 mins) and remove from pans. Frost with icing.

Make the Frosting

  • Mix all ingredients together in a mixer. Simple as that!
  • Refrigerate cake after icing.
Pea Picking Cake
Pea Picking Cake

At first, when we read this recipe we were a little apprehensive. This cake wasn’t a cake from scratch and it uses mostly packaged ingredients. I personally don’t mind, but there was a part of me that worried that this wasn’t like other cake recipes. However, this adventure is about baking family recipes and this used to be my mom’s family’s go-to cake for birthdays. I have little memory of having this cake when I was younger. Once I saw the cake complete, I did remember having it at some point.

Pea Picking Cake

After we got the ingredients and looked at everything together, the ingredients are pretty easy to get from any grocery store, at least before this pandemic we find ourselves in. Plus they would be things that would be convent to have on hand in general (cake mix/jello in the cupboard, cool whip in the freezer etc). The only thing that would be a little weird is the crushed pineapple, but that’s at every grocery store I’ve ever been to.

Pea Picking Cake

Now before we get too far into the recipe, I think it should be stated that I am a hardcore chocolate/vanilla cake girl. Lemon is high on my list, but I really don’t stray too far from those flavors. I know Myke is similar to me and I was a little nervous about what he was going to think about about this cake.

We made the cake a little too late in the night, so we had to save the frosting until the next day. I’m not sure if that ruined the frosting or not, but it worked! The biggest thing to remember with this recipe is to keep it stored in the fridge. Given that the frosting is mostly made up of cool whip. However in recent baking experiments, I have found that I prefer cold cake. I don’t mean cool cake, I mean I put it in the fridge and let it get cold. It not only makes it easier to frost, but it tastes better to me-my personal opinion.

I know the frosting doesn’t look great, but give me a break! I’m still practicing the whole frosting thing. Plus this one has the crushed pineapples in it, so it wouldn’t have a smooth covering. Don’t let the look fool you! It tasted amazing! The oranges really made the cake moist. I was nervous that the chunks of orange would mess up the taste, but it really doesn’t. It helps enhance the yellow cake flavor and brings it to another level. We thought it would a great summer cake, especially with the light flavor profile. This is going in our recipe book for the future. Oh and as far as why it’s called Pea Picking Cake. No one has any idea.

Pea Picking Cake

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