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Tennessee Ernie Ford's Pea Picking Cake

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Rating: 5/5
2 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   10

recipe id: 35603

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1 box (18.25 ounce size) yellow or white cake mix
1/2 cup butter or margarine
4 eggs
1 small can mandarin oranges, save juice for cake mix


1 container (12 or 13 ounce size) Cool Whip, thawed
1 small or medium can crushed pineapple, save juice to pour over cooled cake
1 package (3 ounce size) instant vanilla or coconut pudding mix


Combine cake ingredients and bake in greased and floured 9 x 13-inch pan at 350 degrees F for 35 to 40 minutes. Test cake doneness with wooden pick. Cool cake before frosting.

Frosting: Combine ingredients: dry pudding, Cool Whip and crushed pineapple. Before frosting cake, pour pineapple juice over cooled cake.

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489 calories, 24 grams fat, 61 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Been making this cake for years and we too call it "pig pickin cake". It's always a favorite.

Guest at

REVIEW: 5 star recipe rating
This cake was amazingly good! We had it at our Father's Day celebration and there were no leftovers! It was refreshingly different and we will make this again and again! I loved it and so did the rest of my family (even the children)

Guest at


I have the same North Carolina, we call it a "Pig Pickin' Cake". It's usually served at Pig Pickins'! Before I pour the remaing juice over the cake, I use wooden skewers to make holes in the cake, that way it goes right into the cake.

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