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Here's an excellent recipe sent by Annette aka locomom. A lovely dessert to satisfy your sweet tooth with a burst of orange and pineapple. The pudding is perfect for giving this cake a smooth and creamy taste.

Thank you, Annette, for sharing your amazing recipe!


Pea Pickin' Cake

Cake:

11oz or 12oz can mandarin oranges

Orange juice

Optional:

1 tsp grated fresh orange rind. (none of the white part)

Any 18 ounce yellow cake mix, preferably an "add lb of butter" variety

Eggs, liquid - amounts called for in cake mix instructions

Butter, if called for in box directions, or 3 tbsp vegetable oil

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Filling:

20 oz can crushed pineapple (see note)

1 pint heavy whipping cream (see note)

2 tbsp sugar, if desired

1 tsp vanilla

1 small box vanilla instant pudding

Milk, according to pudding package directions

Optional:

Well drained pineapple rings, mandarin orange sections to garnish

Grease and flour 3 - 9 in round cake pans. Arrange rack in center of oven and preheat oven to 375 degrees.

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To make cake:

For mildest flavor, drain liquid from mandarin oranges into measuring cup, then add enough water or other liquid to make up amount of liquid called for in box directions. If you prefer, replace water called for in cake mix directions with orange juice.

Prepare cake mix according to instructions on package, adding orange segments when you begin to beat batter. If you like a more intense orange flavor, add grated peel.

If you're not using an "add butter" cake mix, beat in the 3 tbsp vegetable oil along with orange segments.

Pour equal amounts of batter into the cake pans. Arrange pans on oven rack and bake 20 to 25 minutes, until toothpick pierced in center of each layer comes out clean.

Layers will pull away from edges of pan, but won't necessarily spring back when touched.

Leave layers in pans and cool on wire rack. Remove, cover and chill.

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To make filling:

Drain crushed pineapple in mesh strainer, squeezing liquid with hands until damp pulp remains. Use juice or syrup for other purpose.

Whip cream with sugar until fluffy. Add vanilla and continue beating until firm but not stiff.

Prepare pudding according to package directions. Quickly fold whipped cream into pudding, then add 1 cups pineapple, folding all together. (Remaining pineapple can be used as decoration or eaten another time.)

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To assemble:

Arrange 1 cake layer on serving dish and top with filling. Position second layer and frost. Repeat with final layer. If topping remains, dollop on top and/or frost sides. If desired, garnish with crushed pineapple or slices and mandarin orange segments.

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Note:

Filling is very light and fluffy. This cake must be thoroughly refrigerated until serving time. When warm, the filling softens and the layers may shift and slide. The cake is best frosted no more than 5 hours before it is to be served. You can use crushed pineapple packed in either unsweetened juice or syrup; the latter produces a sweeter filling. If you prefer, substitute a large container of non-dairy whipped topping, thawed, for the whipped cream.





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