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Quick Sunshine Cake

By: Dmarcks

"This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes."

Rate/Review | Read Reviews (86)

Servings (Help)

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Original Recipe Yield 1 - 9 x 13 inch cake

Ingredients

1 (18.25 ounce) package moist yellow cake mix
4 eggs
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice

Directions

Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

Nutritional Information

Amount Per Serving Calories: 331 | Total Fat: 16.9g | Cholesterol: 48mg Powered by ESHA Nutrient Database

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Reviewed on Jun. 26, 2006 by T. MARTIN

Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest...

Reviewed on May 7, 2003 by HEART-OF-MIDLOTHIAN

Cake was wonderful. To cut down on fat and calories, you can substitute the oil for 1/4 cup...

Reviewed on Aug. 26, 2003 by LLCURRY47

I used a 20 oz. can of crushed pineapple instead of the oranges in the cake mix as well as the...

Reviewed on Mar. 10, 2007 by MOMMYITSGOOD

This is a lovely cake and one that I am proud to have made. :-) I can see why it was...

Reviewed on May 27, 2003 by lillian

Fabulous and very tasty. I have cut the whipped topping to only 8 ounces since the 16 ounces...

Reviewed on Oct. 3, 2006 by ilovetocook

I have always known this as a Mandarin Orange Cake. I only used an 8oz Cool Whip, which was...

Reviewed on Jan. 1, 2007 by MADISONLIBERTY

Really good cake. I didn't have any vanilla pudding so I used banana pudding which was what I...

Reviewed on Jul. 9, 2005 by ALBIANNE

I am giving this a 5 simply because the recipe works exactly as written. It is so easy that...

Reviewed on Apr. 17, 2003 by DLAMBERG

I have had this recipe for years. I have used 2-8 or 2-9 inch pans and used the entire...

Reviewed on Apr. 17, 2003 by PATTIC

I made this cake for a party at work and everyone loved it. It's very light and tastes great.

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