Orange Sunshine Cake
- Number of Servings: 18
Ingredients
1 (18.25 ounce) package moist yellow cake mix4 eggs1/2 cup vegetable oil1 (11 ounce) can mandarin oranges, juice reserved1 (16 ounce) package frozen whipped topping, thawed1 (5 ounce) package instant vanilla pudding mix1 (20 ounce) can crushed pineapple with juice
Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
Bake the cake for 40 minutes in a preheated oven at 325 degrees F. Cool on wire rack.
While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Serving Size: Makes 18 servings.
Bake the cake for 40 minutes in a preheated oven at 325 degrees F. Cool on wire rack.
While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Serving Size: Makes 18 servings.
Nutritional Info Amount Per Serving
- Calories: 242.4
- Total Fat: 11.0 g
- Cholesterol: 41.1 mg
- Sodium: 94.7 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 0.3 g
- Protein: 2.2 g
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