Pineapple-Orange Sunshine Cake

Brighten up your day with the delightful zing of Pineapple-Orange Sunshine Cake, a dessert that promises to bring a little sunshine into your kitchen, no matter the weather. This cake blends the citrusy sweetness of mandarin oranges with the tropical flavor of pineapple, topped with a creamy, fluffy frosting that’s sure to please. It’s the perfect treat for gatherings, celebrations, or simply as a cheerful end to any meal.

Pineapple-Orange Sunshine Cake

Whether you’re looking to impress guests or just want to enjoy something sweet and refreshing, this cake offers a vibrant combination of flavors that’s both satisfying and uplifting. Let’s whip up this cake that’s as fun to make as it is to eat!

Cake Recipe Details

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Cooling time: 30 minutes
  • Servings: 12

Pineapple-Orange Sunshine Cake

Indulge in this tropical-inspired cake that perfectly pairs with any season.

Cake Ingredients:

  • 1 box yellow cake mix with pudding included
  • 1 (11 oz.) can mandarin oranges, including juice
  • ½ cup oil
  • 4 large eggs

Cake Directions:

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9″ x 13″ baking pan, or you can opt for two 9″ round or square pans if you prefer.
  2. In a large mixing bowl, combine the cake mix, mandarin oranges with their juice, and oil. Mix on medium speed until well blended.
  3. Add the eggs one at a time, beating well after each addition to incorporate them fully into the batter.
  4. Pour the batter into the prepared pan(s) and smooth the top with a spatula.
  5. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove the cake from the oven and allow it to cool on a rack while you prepare the frosting.

Frosting Ingredients:

  • 1 package of Jell-O No Bake Cheesecake mix
  • 1 (20 oz.) can of crushed pineapples, including juice
  • 1 cup of sour cream
  • 1 (16 oz.) container of Cool Whip

Frosting Directions:

  1. In a large bowl, empty the contents of the cheesecake mix.
  2. Add the crushed pineapples with their juice and the sour cream to the cheesecake mix. Stir until all the ingredients are well combined.
  3. Gently fold in the Cool Whip until the mixture is smooth and uniform.
  4. Once the cake is completely cooled, spread the frosting evenly over the top.

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