Sunshine Cake

For the Cake:
  • 1 yellow cake mix w/ pudding in the mix
  • 4 eggs
  • 1/2 c. oil
  • 1 can (11 oz.) mandarin oranges w/ juice
For the Topping:
  • 8 oz. whipped topping
  • 1 large can crushed pineapple w/ juice - chilled
  • 1 package (3 oz.) instant vanilla pudding

To make the cake, beat all of the cake ingredients together & bake in a greased 9 x 13" pan (I used that plus a 12-cup cupcake tin so I could freeze some for later) @ 350° F for 25-30 minutes.

To make the topping, mix the pineapple & pudding together in a large bowl. Fold in the whipped topping — do not beat. Cool the cake before putting on the topping. Put the topping on the cake and refrigerate. Serve chilled. OR keep the topping in a side container & top the cake as you serve it. (I split the topping and froze half of it to serve with the cupcakes.)

  • Yields: 1 large cake plus 12 cupcakes
  • Preparation Time: 1 hour plus chilling time
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