PINEAPPLE ORANGE SUNSHINE CAKE RECIPE - (4.1/5)
Provided by cgipe
Number Of Ingredients 10
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
ORANGE SUNSHINE CAKE
Orange cake with pineapple frosting - perfect for spring!
Provided by PERRAULT46
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
- Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
- To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g
PINEAPPLE-ORANGE SUNSHINE CAKE
This citrus cake is cool and fluffy! It's a lightened up version of a cake that was popular in the 1980's. The mandarin oranges are blended into the fluffy spongelike cake. Then, it's frosted with Cool Whip mixed with vanilla pudding and crushed pineapples. The flavors give the cake a very tropical feel. Serve this cake cold...
Provided by Wanda Vance
Categories Fruit Desserts
Time 50m
Number Of Ingredients 8
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!
ORANGE-PINEAPPLE CAKE
This is an easy cake, but taste so devine. Be prepared to be very popular where ever you take it. It is pretty so it looks like you worked a lot harder on it than you really have to. Yummy!!
Provided by TXHomemaker
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cake: Grease and flour 3 8 inch round cake pans.
- Mix cake mix, oil, eggs,& Mandarin oranges including juices.
- Pour in to prepared pans.
- Bake at 350 for 30 minutes (check with tooth pick) or until tooth pick is clean.
- Do not over cook layers.
- Icing: Drain Pinapple and save juice.
- Mix Cool Whip,instant pudding, and pineapple in large mixing bowl.
- Spoon pineapple juice over each layer before icing.
- Spread icing over each layer and ice cake.
PINEAPPLE ORANGE CAKE
This is one of my favorite cakes. It's moist and light yet so satisfying. I've been adapting it for years and now it's almost guilt-free. -Pam Sjolund, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
LOW FAT PINEAPPLE-ORANGE SUNSHINE CAKE
This is a wonderful, quick cake that lasts up to a week in the refrigerator. No guilt and great taste!
Provided by teech
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
- Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
- Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
- For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.
Nutrition Facts : Calories 242.1, Fat 6.9, SaturatedFat 2.6, Cholesterol 53.8, Sodium 329.1, Carbohydrate 42.4, Fiber 0.8, Sugar 30, Protein 3.6
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PINEAPPLE SUNSHINE CAKE RECIPE - SOUTHERN LIVING
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- Beat cake mix, eggs, oil, and 1 cup of the milk in a large bowl with an electric mixer fitted with paddle attachment on medium-high speed until smooth, about 2 minutes. Pour batter into prepared pan, spreading into an even layer.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, about 25 minutes. Poke warm cake all over using handle of a wooden spoon. Pour crushed pineapple with juices over warm cake, spreading evenly with a spatula. Let cool completely in pan on a wire rack, about 1 hour.
- Whisk together cream cheese and 1 cup of the milk in a large bowl until smooth, about 1 minute. Gradually add pudding mix and remaining 1 cup milk, whisking until smooth and thickened, about 2 minutes more. Pour pudding mixture over cooled cake, spreading into an even layer.
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