Pineapple-Orange Sunshine Cake

This Orange Pineapple Cake is a perfect dessert for summer gatherings with family and friends. Our dear family friend, Mary Alice, brought this cake to us and we loved it so much I had to get the recipe.

We have made it many times since and it always turns out great! It is so light and fruity. This is a versatile recipe that can be made up in several ways. The recipe listed below is for an Orange Pineapple Sheet Cake, but it can easily be made as a 9×13 cake or a two-layer cake with a simple adjustment to the baking time. If you prefer to make a 9×13 cake, bake the cake at 325 degrees for 30-35 minutes. If you are making a two-round layer cake adjust the baking time to about 20 minutes. The cake is done when it is just turning a light brown on top and a toothpick inserted in the middle of the cake comes out clean. My version of the recipe below is for a sheet cake that serves a large piece of cake to 20 people. This recipe makes a ton of frosting! The frosting is not a heavy, rich frosting, but more light and creamy so I generously heap it on the cake.

For the cake, you can use either a lemon or a yellow cake mix. I prefer the lemon cake mix because it brings out the citrus flavor of the oranges as well as the lemon in the mix, and I think it is delicious with the pineapple in the frosting. It is a nice touch to add mandarin orange slices, pineapple slices, or strawberry slices to the top of the cake when serving.

How to make it:

Cake ingredients:

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

Directions:

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 the 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

Directions:

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

This entry was posted in Dessert.