Everybody’s grandma in the South has this recipe in some form, version or memory. Mothers have passed it down to daughters for years. Those that are culinary challenged just continue to make it the way it has been made for centuries, but those of us that push the culinary orgasmic boundaries, play and tweak it every chance we get. I’ve had folks beg for my version, so here it is. Feel free to make it your own and try to leave some of that incredible delectable pineapple whip cream for the cake and leave it out of your boudoir (chuckle). This cake is truly Orgasmic!!!
Summer Pea-Pickin Cake
Ingredients
- 1 Yellow-butter cake mix
- 2 Tbsp of plain yogurt
- 1/2 tsp vanilla
- 1 can mandarin oranges with juice
- 1 large Cool Whip bigger the better
- 1 box instant French vanilla pudding regular size
- 1 can crushed pineapple completely drained
- 1 bag toasted coconut
- Assorted fruits for garnish
Instructions
Cake:
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Thoroughly grease and flour 2 or 3 round baking pans.
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Mix cake according to package and add can of mandarin oranges with the juice, yogurt and vanilla.
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Bake as directed in round baking pans (you can either do 2 layers or I like 3, but I have 3 pans.)
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Don’t make icing till cake has completely cooled. Then just fill and layer cake. Completely ice outside and apply coconut right away, so it will stick to icing.
Icing:
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Mix cool whip, pudding and drained pineapple well. Smear it on the cooled cake as thick as you can (Try not to eat any of it or lick your fingers. I dare you.) Apply toasted coconut and soon as iced (I use a sheet of paper to go around. Sprinkle of paper, then lift up and apply liberally and use what didn’t stick on the next section. Garnish with fruits (ie sliced strawberries, kiwi, blueberries, bananas, more mandarin oranges…..)
Recipe Notes
Refrigerate and take to your destination (if there is one). If not, refrigerate if there is any left. This is a family favorite and has been changed a little as its been passed down from mother to daughter.
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