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A 'cake-mix-easy', fix-it-up
and call it homemade tropical sunshine cream cake.
Sunshine
Cake
- 1 (18.25-ounce) package
yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 (11-ounce) can Mandarin
oranges with juice
- 1 (16-ounce) container
frozen non-dairy whipped topping, thawed
- 1 (5.25-ounce) package
instant vanilla pudding
- 1 (20-ounce) can crushed
pineapple with juice
- Preheat oven to 325°F
(160°C). Grease and flour 9 x 13 x 2-inch pan. Set aside.
- Combine cake mix, eggs,
oil and mandarin oranges with juice and beat for 2 minutes with
electric mixer. Pour batter into prepared pan. Bake for 40 minutes
or until wooden pick inserted in center comes out clean. Cool
on wire rack.
- While cake is baking,
prepare the frosting by mixing together whipped topping, pudding
mix and crushed pineapple with juices. Chill in refrigerator
to set. Frost when cake has cooled.
Makes 12 servings.
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