Thursday, May 22, 2014

Sunshine Cake

Growing up, this was one of those cakes that we begged our mom to bake for us. We called it Refrigerator Cake, but more commonly I see it referred to as Sunshine Cake. I like that name better, because sunshine makes me happy, and so does this delicious cake! I only have a picture of a single slice, because my family excitedly cut into it, and there wasn't much left by the time I got around to snapping a pic. Yes, it's that good! Enjoy!!

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


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!

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