Pea picker’s cake recipe

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  • Yield: 8 mini cakes


For Topping
  • 16 ounces Cool Whip topping
  • 20 ounce can pineapple, crushed and drained, reserving the juice
  • 3 ounce box instant vanilla pudding
For Cake
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup melted butter
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 15 ounce can mandarin orange segments (Do not drain! You will use the juice in the cake mix)
  • Nonstick spray
How to Make It
  1. In one bowl, combine the topping ingredients together. Cover and place in the fridge.
  2. In a large bowl, mix together the flour, baking powder, salt, melted butter, sugar, eggs, and vanilla until smooth.
  3. Remove 8 mandarin segments and set to the side. Add the remaining mandarin oranges plus the juice into the batter. Mix well.
  4. Lightly coat the ramekins with the nonstick spray. Evenly distribute batter to ramekins.
  5. Place 1 cup of water in your pot and place trivet at the bottom of the pot. Place ramekins in a pyramid formation onto the trivet three on the bottom (spaced out), and one in the middle on top of the rims of the other three.
  6. Lock lid and close vent. Cook on High Manual Pressure for 9 minutes, and then QPR once done.
  7. Remove and allow to cool on a baker’s rack. While cooling, work on your second batch. Allow ramekins to cool for 10 minutes, and then place in the fridge for 1 hour.
  8. Remove cakes from ramekins. Cover with topping and garnish with a mandarin orange segment.

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