Pineapple-Orange Sunshine Cake


This has been my favorite cake since I was a kid! The only problem with it is that I can’t stop eating it! When I make this to take somewhere, I make it as a sheet cake, and frost it after I get there. (sometimes if you make it as a double layer, the top layer will slide off when transporting it) I would recommend this for anyone…it’s an incredible cake!

mmm…awesome! I have made this a few times. And my audience is mostly people who are trying to lose weight or maintain theirs. I make the cake with egg whites and applesauce and it tastes AWESOME…and i use fat free cool whip. I have even done a double layered with two cakes for a baby shower- one yellow one green..it was a raving hit!

Cake ingredients:

1 box yellow cake mix with pudding
1 (11 oz.) can mandarin oranges, including juice
½ cup oil
4 large eggs



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.

Frosting ingredients:

1 package of Jell-O No Bake Cheesecake mix
1 (20 oz.) can of crushed pineapples, including juice
1 cup of sour cream
1 (16 oz.) container Cool Whip


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

Last Step: Don’t forget to share!

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook!


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