"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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1 (18.25 ounce) package
moist yellow cake mix
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
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.
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.
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Sunshine Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 152
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