Orange Sunshine Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
• In a medium bowl, mix flour, baking powder and salt.
• In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
• Beat in orange peel.
• Pour batter evenly into prepared pans.
• Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
• Remove pans from oven and loosen cakes around edges with a small metal spatula.
• Turn cakes out onto wire racks; peel off and discard wax paper.
• Turn cakes, right-side up, and prick all over with a wooden pick.
• In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
• Cook, stirring until sugar dissolves.
• Spoon slowly over warm cakes, letting syrup soak in.
• Let cakes cook completely.
• To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
• Add orange juice.
• Stir over low heat until gelatin dissolves.
• Add butter, stir until butter melts.
• In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
• Cook over low heat 3 to 5 minutes, stirring until thickened.
• Cool to room temperature.
• Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
• Refrigerate until very thick but still spreadable, about 10 minutes.
• Do not chill too long or mixture will set.
• Use to fill Orange Sunshine Cake.
• To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
• Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
• Remove from heat; beat in vanilla.
• Use to frost Orange Sunshine Cake.
• To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
• Top with second cake layer, spread with Frosting.
• Top with remaining cake layer and spread with remaining Orange Filling.
• Frost sides of cake with remaining Frosting.
• Garnish with slivered orange peel, if desired.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, gelatin, baking powder and salt; add to creamed mixture alternately with orange juice and milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream cheese and butter until light and fluffy. Beat in the confectioners' sugar, gelatin powder and vanilla until blended. , Place one cake layer on a serving plate; spread with frosting. Top with remaining cake layer; frost top and sides of cake. Store in the refrigerator.

Steps:

• 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.

Steps:

• Combine cake mix, oranges (including juice) and oil; mix on medium speed until blended. Add eggs, one at a time, beating well after each addition. Pour batter in a prepared (greased and floured) 9" x 13" pan or you can use 2 9" round or square pans. Bake for approximately 20 minutes in a 350 degree oven. Cool on a rack while preparing frosting. Empty cheesecake mix in a bowl; add crushed pineapples (including juice) and sour cream; mix until all ingredients are blended. Add Cool Whip and fold into the cheesecake mixture. Frost a completely cooled cake. This cake is best if made the day before you plan to serve. Keep refrigerated

Steps:

• 1. Pre heat oven to 350 degrees. Spray a 13x9 pan.
• 2. Mix all the cake ingredients. Do not drain juice from oranges.
• 3. Pour batter into the greased pan.
• 4. Bake at 350 for 35 minutes.
• 5. Let cool.
• 6. ICING: Mix together the thawed Cool Whip, box of pudding, and pineapples.
• 7. When cake has cooled spread the icing all over it. Place in refrigerator to chill. Served chilled!

Steps:

• Preheat oven to 350. Lightly grease a bundt pan.
• In large bowl, combine flours and baking soda. Add eggs one at a time and beat well.
• Boil orange juice and zest. Chill just until cool to the touch, then add to flour mixture and mix well.
• Beat butter and sugar together; blend into flour and juice mixture.
• Pour into pan and bake 35-40 minutes or until toothpick comes out clean.
• Cool on rack and invert; sprinkle with powdered sugar before serving.