Sunshine Cake
Cake Ingredients:
1 Box Yellow Cake Mix
4 Eggs
2/3 Cup Melted Butter
14 oz Can Mandarin Oranges
Frosting Ingredients:
16 oz Tub Cool Whip
20 oz Can Crushed Pineapple
1 Large Box Instant Vanilla Pudding
Directions:
1. Mix eggs, juice from oranges and cake mix until blended.
2. Add melted butter and blend with mixer for about 2 minutes on medium speed. I add the butter as a second step, so the heat doesn't scramble the eggs.
3. Add oranges and blend an additional minute to grind them up. There will still be very small pieces of orange in the batter.
4. Divide batter evenly into two round cake pans.
5. Bake according to temperature and directions on cake mix package or until toothpick in center comes out clean.
6. Let cool completely, and remove from pans.
For the frosting:
1. Empty tub of cool whip into a large bowl.
2. Fold in vanilla pudding mix and crushed pineapple, including the juice, until everything is well blended.
3. Once cake is completely cooled - trust me on this one - don't try to frost if it is even a little warm as it will melt your frosting. I almost lost the top layer to my over-eagerness last time I made this. - frost the bottom layer, then add second layer and give it a nice thick layer of frosting all over!
4. Refrigerate for at least 2-3 hours before serving. 4-8 is even better if you can wait that long!
**You can also make this as a sheet cake, but the layers provide more delicious frosting per bite!
