Elevate your dessert repertoire with our exquisite Pineapple Orange Sunshine Cake, a delightful blend of citrusy sweetness and creamy texture that’s perfect for any occasion. This detailed guide will walk you through creating a moist yellow cake layered with rich, fruit-infused frosting, sure to bring a burst of sunshine to your table.
Ingredients
For the Cake:
- Yellow Cake Mix: Provides a robust base, enhancing the cake’s moist texture.
- Mandarin Oranges: Undrained, these add a natural sweetness and distinct citrus flavor.
- Eggs and Oil: Essential for the cake’s structure and richness.
For the Pineapple Cheesecake Frosting:
- Crushed Pineapple: Undrained for extra juiciness.
- Cheesecake Filling Mix: For a smooth and creamy frosting base.
- Sour Cream and Sugar: Balances the sweetness while adding creaminess.
- Whipped Topping: Gives the frosting a light, airy texture.
Instructions
- Preparation: Begin by mixing the cake mix with oil and eggs, adding the mandarin oranges last to maintain their texture.
- Baking: Pour the batter into greased cake pans and bake until golden and springy to the touch.
- Frosting Creation: For the frosting, mix the pineapple with cheesecake mix, sour cream, and sugar until thickened. Then fold in the whipped topping for a smooth finish.
- Assembly: Once the cakes are cooled, layer them with generous amounts of frosting, ensuring even coverage on the top and sides.
Serving and Storage
- Presentation: Garnish with mandarin orange segments or zest for an added citrus flair.
- Storage: This cake is best enjoyed chilled and can be stored in the refrigerator to maintain its freshness.
Why This Recipe Stands Out
This Pineapple Orange Sunshine Cake not only delights with its vibrant flavors but also impresses with a presentation that’s visually stunning. The combination of tangy citrus and sweet pineapple creates a refreshing taste that’s balanced beautifully by the creamy cheesecake frosting. Perfect for gatherings, this cake promises to be a crowd-pleaser, making every occasion a bit brighter.
Ingredients
- 1 (18 1/4-ounce) box yellow cake mix
- 1/2 cup oil
- 4 eggs
- cake mix
- 1 (11-ounce) can mandarin orange, undrained
- Pineapple Cheesecake Frosting :
- 1 (20-ounce) can crushed pineapple, undrained
- 1 (10 1/2-ounce) box cheesecake filling mix
- 1 tablespoon sugar
- 1 (8-ounce) carton sour cream
- 1 (8-ounce) container whipped topping, thawed
Instructions
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.