Best Pineapple Orange Sunshine Cake Recipes

PINEAPPLE-ORANGE SUNSHINE CAKE

Steps:

• 1. Pre heat oven to 350 degrees. Spray a 13x9 pan.
• 2. Mix all the cake ingredients. Do not drain juice from oranges.
• 3. Pour batter into the greased pan.
• 4. Bake at 350 for 35 minutes.
• 5. Let cool.
• 6. ICING: Mix together the thawed Cool Whip, box of pudding, and pineapples.
• 7. When cake has cooled spread the icing all over it. Place in refrigerator to chill. Served chilled!

LOW FAT PINEAPPLE-ORANGE SUNSHINE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
• Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
• Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
• For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.

PINEAPPLE ORANGE SUNSHINE CAKE

Steps:

• 1. In a large bowl stir together ingredients until moist. Beat by hand 2 minutes. Pour batter into a 9 X 13 inch pan (sprayed with non-stick cooking spray). Bake 30-40 minutes until done. Cool completely before frosting
• 2. Mix together frosting ingredients until well blended. Spread over cake. Keep refridgerated.
• 3. Makes 12 servings. For Weight Watcher it's 4 points per serving.

PINEAPPLE ORANGE SUNSHINE CAKE RECIPE - (4.1/5)

Steps:

• 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. 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

PINEAPPLE-ORANGE SUNSHINE CAKE

Steps:

• Combine cake mix, oil, eggs, and oranges; mix at medium speed in electric mixer until almost smooth. Spoon into 2 greased and floured 8-inch cake pans. Bake at 325° for 25 minutes or until done. Cool cake in pans 10 minutes; remove from pans, and cool completely on racks. When very cool, split both layers. Spread frosting between layers, on top, and on side of cake. Store in refrigerator. For Pineapple Cheesecake Frosting: Combine pineapple, cheesecake filling mix, sugar, and sour cream. Stir until mixture thickens. Fold in Cool Whip, mixing thoroughly. Some cake pans are coated so that they need little greasing. You can swipe some shortening over the inside with a folded-over paper towel, or brush with melted shortening. When using cooking spray, hold the pan over the inside of the dishwasher door and spray away. The dishwasher cleans itself.