Pull out that mixing bowl and turn on that oven. Time for another recipe and yes, it's a dessert again. Gee, I have really got to start sharing main dishes with y'all! We actually do eat good, wholesome food around here, but my crew does love their dessert!
No. That's in answer to the question that I invaribly get asked when I mention this cake. No peas. I haven't a clue as to where this cake got it's name. I found the recipe in a farm cookbook years ago and the quirky name caught my eye. I can only surmise as to it's origin. Maybe this was a dessert that was served during pea harvest. Who knows. Maybe we just really don't want to know, but being the curious (no, not nosy!) creature that I am, I would like to know.
However, I do know that this is one scrumptious cake! I am not in any way, shape or form abandoning chocolate (just not ever gonna happen), but this is a refreshing summer dessert that I made yesterday because I had a craving for it.
Now, I generally bake this in 3 layers, but I have shared this on another site and another scrapper told me that they make this in a 9x13 pan. Much easier, so now you have a choice! Either way, you can't go wrong and for you, dear readers, I have made the extra effort. :)
1 box yellow cake mix
1/2 C vegetable oil
1-11oz can Mandarin Oranges, undrained
1 small box instant vanilla pudding
1-16oz can Crushed Pinapple, undrained
1-12oz carton Cool Whip
Mix cake mix, oil, mandarin oranges and eggs in a large bowl. Bake cake in 3 layers until done (about 25-30 minutes). Cool cake. In second bowl, add pudding (just the dry mix), pineapple and Cool Whip. Frost cake.
Now that I've written this out this morning, I'm craving a piece of it! We had it for dessert yesterday and it'll disappear today. Enjoy!