Recipe by PERRAULT46
"Orange cake with pineapple frosting - perfect for spring!"
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1 (18.25 ounce) package
yellow cake mix
2 (3.5 ounce) packages
instant vanilla pudding mix
1 (11 ounce) can
mandarin orange segments
1 (12 ounce) container
frozen whipped topping, thawed
1 (8 ounce) can
crushed pineapple, drained
Great cake, disgusting frosting! I think I must have taken the difections too literally, because I folded the pudding mix right into the cool whip, which made it all gritty; it was like having granulated sugar all through the frosting! I must say that I'm the only one in the house who thought that, though; my husband and daughter gobbled it up. I frosted two cakes separately; one with this frosting and one with a cream cheese frosting that I added some pineapple and orange extract to, and I thought that was delicious! The cake itself was to die for, and I'm definitely making it again. I did vary it slightly by adding a little grated orange peel to the cake, which gave it a little more orange flavor. Yummy! I'd really like to try this as a bundt cake with an orange glaze drizzled over it!
A nice change from the same old thing. Not as good as the reviews led me to believe, though.
This is a great cake that I made for Easter. I made it in a 9 x 13" pan, due to the fact that someone mentioned that the layer version might slide, and I had to travel with it. It was moist, and the flavor was great. I did make the pudding first and did not add the dry mix to the whipped topping, so thank you to the reviewer for the advice.
Additionally, the stores are now selling a "reduced sugar" yellow and chocolate mix. I used the yellow reduced sugar mix, and it was great. I also used fat-free, sugar-free vanilla pudding and light whipped topping. I don't think anyone eating it had any idea, either!
This has been my favorite cake since I was a kid! The only problem with it is that I can't stop eating it! When I make this to take somewhere, I make it as a sheet cake, and frost it after I get there. (sometimes if you make it as a double layer, the top layer will slide off when transporting it) I would recommend this for anyone...it's an incredible cake!
This cake tastes EVEN BETTER when you use the Duncan Hines Orange Supreme cake mix in place of the yellow cake mix. It's not available in all stores, but if you can find it the cake tastes even more fabulous. (If using the orange cake mix, omit the orange extract from the recipe). Either way though..this cake is perfect for summer and is to die for. Definitely one to take to family functions or potlucks..you will get rave reviews and tons of compliments. Be prepared to share the recipe, because everyone will be asking for it :)
This has become my signature dessert. Everyone always asks me to make this cake. It's perfect in the summertime. Light and fruity and not too sweet. Delicious! And it's easy to make!
My family loves this cake at Easter!! I do it with a bit of tinted green toasted coconut, Peeps and jelly beans on the top...too cute! I am not a fan of frozen whipped topping and my family is. I beat an 8 oz. package of SOFTENED cream cheese with the pineapple and then the whipped topping. It doesn't taste nearly as fake that way!
This was a nice simple way to spice up an ordinary cake mix. Tasted like it was from scratch. I didn't use the frosting recipe, and I substituted french vanilla pudding and cake mixes. Tasted very good!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Sunshine Cake
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 69
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