Sunshine Cake is a dense and extremely moist chilled cake made in a 9x13 pan that is very refreshing when the weather is hot.
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour
Servings: 12Servings
Calories: 291kcal
Ingredients
1yellow cake mixmay substitute a white cake mix
3eggs
1cupmayonnaise
120 oz.can crushed pineappledrained, divided use
8oz.container whipped topping fully thawed
3oz.box instant vanilla pudding mix
210 oz.cans mandarin orangeswell drained
Instructions
Preheat the oven to 350 degrees F. Spray a 9×13 baking pan with nonstick spray; reserve.
In a large mixing bowl, combine the cake mix, eggs, mayonnaise, and half of the can of crushed pineapple
Using an electric hand mixer, beat the ingredients well, then pour the prepared batter into the baking pan.
Bake, uncovered, on the center oven rack for 30-35 minutes, just until a toothpick inserted into the center of cake comes out clean.
Remove the cake from the oven and immediately cover with a sheet of foil; let the covered cake cool completely on a wire cooling rack.
Meanwhile, in a medium mixing bowl, gently fold together the whipped topping, pudding mix, 1 can of the mandarin oranges, and the remaining half can of crushed pineapple. Chill the frosting while the cake continues to cool.
Spread the prepared frosting over the cooled cake, then decorate the top of the cake with more mandarin orange slices, as desired.
Cover the cake and chill well, at least 8-10 hours. Cake is best served very well chilled.