This recipe for Pineapple-Orange Sunshine
Cake was submitted by Dotty B.
Visitor Comments: "I
was given a standing ovation for this cake!! Thank you!! Love
your site!!" - Allyson W.
Pineapple-Orange
Sunshine Cake
- Cake:
- 1 (18.25-ounce) package
reduced-fat yellow cake mix
- 3/4 cup applesauce
- 4 large eggs (or
7 large egg whites)
- 1 (11-ounce) can Mandarin
oranges in light syrup
-
- Frosting:
- 1 (8-ounce) container
light whipped topping, thawed
- 1 (3.4-ounce) instant
vanilla pudding mix
- 1 (15 1/2-ounce) can crushed
pineapple in juice
- For Cake: Preheat oven
to 350°F (175°C). Coat a 9 x 13 x 2-inch
baking pan with non-stick
spray. Set aside.
- In a large bowl, stir
together all cake ingredients until moist. Beat by hand for 2 minutes. Pour batter
into pan.
- Bake 30 to 40 minutes
or until a wooden pick inserted in the center comes out clean. Cool completely.
- For Frosting: In a large
bowl, mix together all ingredients until well blended. Spread over cake. Store in refrigerator.
Makes 12 servings.
Note:To make a multi-layer
cake, bake the batter in two 9-inch
cake pans for about 25 minutes or until it tests done.
Split cooled layers in half
horizontally, spread with frosting and stack.
