Pineapple Orange Sunshine Cake
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.
Servings: 12 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Cake Pans
- Oven
Ingredients
For the Cake
- 1 box Yellow Cake Mix Provides a robust base, enhancing the cake’s moist texture.
- 1 can Mandarin Oranges Undrained, these add a natural sweetness and distinct citrus flavor.
- 4 large Eggs Essential for the cake’s structure and richness.
- 1/2 cup Vegetable Oil
For the Pineapple Cheesecake Frosting
- 1 can Crushed Pineapple Undrained for extra juiciness.
- 1 package Cheesecake Filling Mix For a smooth and creamy frosting base.
- 1 cup Sour Cream Balances the sweetness while adding creaminess.
- 1/2 cup Granulated Sugar
- 1 tub (8 oz) Whipped Topping Gives the frosting a light, airy texture.
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, mix the yellow cake mix, eggs, and oil until just combined.
- Add the undrained mandarin oranges and gently fold them into the batter.
- Pour the batter evenly into the prepared pans and bake for 20–25 minutes, or until golden and a toothpick comes out clean.
- Let the cakes cool completely before frosting.
- In a separate bowl, combine the undrained crushed pineapple with the cheesecake mix, sour cream, and sugar. Mix until thickened.
- Fold in the whipped topping until smooth and creamy.
- Layer the cakes with the pineapple frosting and spread it over the top and sides evenly.
- Garnish with mandarin slices or citrus zest if desired. Chill before serving.
Notes
Store the cake covered in the refrigerator. Best enjoyed chilled. Great for potlucks, brunches, or spring/summer celebrations.
Nutrition
Calories: 320kcal | Fat: 18g