My friend, Ruth, and I are often invited by friends and neighbors to various social events in our lovely community.  More than likely we bring along a tidbit to share, depending on the occasion. 

During one of our most recent outings, we were delighted to enjoy a fabulously refreshing cake brought by one of the ladies who was visiting from North Carolina.  Both Ruth and I gushed over the cake, and Junie-Belle was glad to share the recipe.

She said this cake was called Pea Pickin’ Cake or Pig Pickin’ Cake back home at potlucks (depending on whether the gathering was for collecting fresh peas from the garden, or an outdoor pork barbecue party where the pig is cooked till it falls off the bone).

As I understand it, this Pea Pickin’ cake recipe has been around for many years (and is probably in your own family cookbook). It was likely made with whipped cream before the invention of Dream Whip (1957) or Cool Whip (1967).

Nevertheless, Junie-Belle’s Pea Pickin’ Cake would be a lovely addition to an Easter or Mother’s Day dinner table.  It is a very light dessert, and not too sweet. Junie-Belle said it is best to prepare this delicious moist cake at least several hours before serving so it has time to rest and the flavors to blend:

JUNIE-BELLE’S PEA PICKIN’ CAKE
10-12 servings – in my house about eight

Cake
1 box yellow or white cake mix
3/4 cup vegetable oil
4 eggs
1 can (11 oz) mandarin orange sections with juice

Frosting/Topping
1 (15-20 oz.) can crushed pineapple (drain, but save juice to pour over cooled cake)
1 (3 oz.) pkg. instant pistachio/or vanilla/or coconut pudding (not prepared)
1 cup chopped pecans
1/4 cup flaked coconut
1 8 oz container Cool Whip, thawed
 
Directions
Combine cake ingredients and bake in greased and floured 9 x 13-inch pan at 350F degrees for 35 to 40 minutes. (Cake can also be done beautifully in 3 layers, but for a potluck it is easier to transport in a flat pan). Test cake doneness with wooden pick. Cool cake before frosting. Pour pineapple juice over cooled cake.

Combine frosting ingredients of crushed pineapple and juice, dry pudding, pecans and coconut. Fold in the Cool Whip and spread over top of cake (or between layers).
Refrigerate several hours and cut into serving portions. Delicious!

Junie-Belle also told us that Tennessee Ernie Ford had this recipe in his cookbook, and he was known for the phrase “Bless your little pea-pickin’ hearts.”  She also said people often make pigs of themselves eating it. Who really knows why the cake has so many different names. But if the truth be told, Ruth and I think the last explanation is the right one (we had two pieces).

Happy Cookbooking,

Matilda

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