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| SUNSHINE CAKE | |
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2-layer pkg. yellow cake mix 11 oz. can mandarin orange slices with juice 4 eggs 1/2 c. vegetable oil Combine all ingredients in electric mixer until orange slices are broken up and batter is fluffy (about 3 minutes). Divide batter among 3 greased and floured 9-inch round cake pans and bake at 350 degrees about 20 minutes or until cake tests done. Cool. Ice between layers, sides and tops. Makes 12-14 servings. ICING: 20 oz. can crushed pineapple with juice 8 or 9 oz. container dessert whipped topping 3 oz. pkg. instant vanilla pudding mix, unprepared Blend all ingredients together until well mixed. Keep cake under refrigeration. | |
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recipe reviews #72904
Maureen (Indiana) says:
This is a great summer cake! I used coconut cream pudding mix instead of the vanilla, and it had a Pina Colada taste. My family devoured each piece. Since I wasn't certain how well the cake would store over a few days if it was made in layers, I made it in a half sheet pan and it worked well. Highly recommended!
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