There’s nothing quite like a classic Southern dessert, and pea pickin cake is no exception. This beloved recipe has been passed down through generations of Southern families, and for good reason. With its light and fluffy texture, sweet pineapple flavor, and creamy frosting, pea pickin cake is the perfect ending to any meal. But what if we told you there was a way to make this classic even better? That’s right, we’ve put our own twist on this beloved recipe, and we can’t wait to share it with you. So grab your apron and let’s get baking!
Ingredients:
- 1 box yellow cake mix
- 1 can crushed pineapple (20 oz)
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 cup milk
- 1 package cream cheese (8 oz)
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), eggs, vegetable oil, buttermilk, and vanilla extract. Mix until well combined.
- Add in shredded coconut and chopped pecans, and mix well.
- Pour the batter into a greased 9×13 inch baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting. In a mixing bowl, beat the cream cheese and butter until creamy.
- Add in the powdered sugar, vanilla extract, and instant vanilla pudding mix, and mix until well combined.
- Add in the milk, a little at a time, until the frosting reaches a smooth and creamy consistency.
- Once the cake has finished baking, allow it to cool completely before frosting.
- Spread the frosting over the cake, and sprinkle with additional shredded coconut and chopped pecans, if desired.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 452
Total Fat: 26g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 345mg
Total Carbohydrates: 53g
Dietary Fiber: 2g
Sugar: 42g
Protein: 5g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Equipment:
- Mixing bowls
- Electric mixer
- 9×13 inch baking pan
- Toothpick
Serving Suggestions:
This cake is perfect for any occasion! Serve it with a scoop of vanilla ice cream for an extra special treat.
Variations:
If you’re not a fan of coconut or pecans, feel free to leave them out. You can also try adding in some chopped maraschino cherries for a fun twist.
Substitutions:
If you don’t have buttermilk on hand, you can make your own by combining 1/2 cup milk with 1/2 tbsp vinegar or lemon juice.
Storage:
This cake can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to fully grease your baking pan to prevent sticking.
- Allow the cake to cool completely before frosting.
- If the frosting is too thick, add in a little more milk. If it’s too thin, add in more powdered sugar.
Notes:
This recipe makes 12-16 servings.
Frequently Asked Questions:
What is pea pickin cake?
Pea pickin cake is a classic Southern dessert made with yellow cake mix, crushed pineapple, and a creamy frosting.
What does pea pickin cake taste like?
Pea pickin cake has a light and fluffy texture with a sweet pineapple flavor and a creamy frosting.
Can I make pea pickin cake ahead of time?
Yes, you can make the cake ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze pea pickin cake?
Yes, you can freeze the cake (without frosting) for up to 2 months. Allow it to thaw in the refrigerator overnight before frosting and serving.
Personal Thoughts:
This pea pickin cake recipe is a true Southern classic with a twist. The addition of coconut and pecans adds a delicious crunch and flavor, while the creamy frosting takes it to the next level. It’s the perfect dessert for any occasion, and I can’t wait to make it again!
Overall, this recipe is easy to follow and yields fantastic results. I encourage everyone to give it a try and enjoy a taste of the South!