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Quick Sunshine Cake


"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."
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servings 331 cals
Original recipe yields 18 servings (1 - 9 x 13 inch cake)


  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
  3. 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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Read all reviews 114
  1. 136 Ratings

Most helpful positive review

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. F...

Most helpful critical review

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 ...

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Least positive

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. F...

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...

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...

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 yo...

I am giving this a 5 simply because the recipe works exactly as written. It is so easy that my 13 yr old baked it without any help. My problem with it was that it was just "missing" something,...

I have had this recipe for years. I have used 2-8 or 2-9 inch pans and used the entire frosting mix to frost between the layers and around the entire cake...this makes a very delicious and beau...