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Quick Sunshine Cake

Read Reviews (92)

"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." — Dmarcks

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Original recipe makes 1 - 9 x 13 inch cake Change Servings

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

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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.

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Ambrosial and Ethereal are the words to describe this cake. Followed recipe but added the zest of one orange and 1/4 cup of Grand Marnier. Baked at 325F beautifully and came out nice and flat. Frosting is divine and is what makes this cake pure perfection. Followed tip of another reviewer and mixed the crushed pineapple and juice with the vanilla pudding mix before folding in the Cool Whip (used lite). NOTE: Recipe states the large (16 oz.) tub of Cool Whip but unless you have a VERY deep 9x13 pan this would be waaaaaayyyy toooo much Cool Whip.

—T. MARTIN

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Most Helpful Critical Review

Sep 24, 2011

I loved this as a child so I thought I would give this recipe a try. After many years of avoiding hydrogenated fats (Cool whip), this cake left me feeling a bit sick to my stomach. It tasted ok, but it was a bit too sweet and I just can't stomach Cool Whip. Maybe I'll try it with real whipped cream and a less sweet cake mix or make the cake by scratch. So if you've changed to a more healthy way of eating this recipe may not be for you as written.

—Aapollo

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109 Ratings

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May 07, 2003

Cake was wonderful. To cut down on fat and calories, you can substitute the oil for 1/4 cup apple sauce, and use Cool Whip Lite.

—HEART-OF-MIDLOTHIAN

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Aug 26, 2003

I used a 20 oz. can of crushed pineapple instead of the oranges in the cake mix as well as the topping, because i didn't have any oranges that day. It was supurb. My family adored it that way.

—LLCURRY47

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Mar 10, 2007

This is a lovely cake and one that I am proud to have made. :-) I can see why it was suggested as a good cake for a baby shower.. the frosting is soooo heavenly. I did make my frosting with real whipping cream as I don't care for cool whip whipped topping... and I didn't add any sugar just the pudding mix and the pineapple with it's juice and it was plenty sweet. I too found that the cake refrigerates well.. it's quite tasty today.. the day after the party. Mine was not dry at all, but I kept a very careful eye on it and did not rely only on the timer to know it was done. Oh and I was feeling anxious as I was putting all the pineapple and the juice into the bowl with my whipped cream til I realized that the pudding mix would absorb the juice just fine and that the recommendation to make the frosting and refrigerate it for awhile to let it set up was a very good idea. So, I did that and frosted the cake just before serving it. It was a big hit. I know that I can make this cake anytime and my family and friends will happily eat it up. Thank you for posting the recipe.

—MOMMYITSGOOD

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Jan 01, 2007

Really good cake. I didn't have any vanilla pudding so I used banana pudding which was what I had in my pantry and it turned out to be the perfect flavor to compliment the oranges and pineapple. Like other reviewers, I used a small tub of cool whip and I still had a little left over. Delicious!

—MADISONLIBERTY

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May 27, 2003

Fabulous and very tasty. I have cut the whipped topping to only 8 ounces since the 16 ounces was a little too much for the size pan.

—lillian

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Oct 03, 2006

I have always known this as a Mandarin Orange Cake. I only used an 8oz Cool Whip, which was perfect. I used french vanilla pudding and about half the crushed pineapple in the frosting. If you let this set in the fridge overnight, it will be the moist, wet cake that I believe some reviewers are expecting.

—ilovetocook

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Nutrition

Calories
331 kcal
17%

Carbohydrates
42.9 g
14%

Cholesterol
48 mg
16%

Fat
16.9 g
26%

Fiber
0.7 g
3%

Protein
3.1 g
6%

Sodium
324 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Sunshine Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 331
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 7.1g 35 %
Cholesterol 48mg 16 %
Sodium 324mg 13 %
** Potassium 82mg 2 %
Total Carbohydrates 42.9g 14 %
Dietary Fiber 0.7g 3 %
Protein 3.1g 6 %
Sugars 31g
Vitamin A 2 %
Vitamin C 8 %
Calcium 6 %
Iron 9 %
** Thiamin 9 %
** Niacin 10 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.