Pineapple Orange Sunshine Cake
Creamy, juicy, and bursting with sunshine, this cake combines bright citrusy mandarins and sweet crushed pineapple into a moist yellow cake, topped with a creamy pineapple cheesecake-style frosting.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Spatula
- Wire Rack
Ingredients
Cake Ingredients
- 1 box Yellow Cake Mix (15.25 oz, dry mix)
- 1 can Mandarin Oranges (11 oz, undrained)
- 4 large Eggs (at room temperature)
- 1/2 cup Vegetable Oil (or neutral oil)
- 1 can Crushed Pineapple (20 oz, undrained)
- 1 package Cheesecake Filling Mix (3.4 oz)
- 1 cup Sour Cream (full-fat, room temperature)
- 1/2 cup Granulated Sugar
- 1 tub Whipped Topping (8 oz, thawed)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8- or 9-inch round cake pans. Line the bottoms with parchment if you have it for easy removal.
- In a large mixing bowl, add the yellow cake mix, eggs, and vegetable oil. Beat or whisk until just combined — do not overmix; a few small lumps are fine.
- Open the can of mandarin oranges but do not drain them. Gently fold the undrained mandarins into the batter with a spatula so the fruit stays intact.
- Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula so they bake evenly.
- Bake for 20–25 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pans to a wire rack and let the cakes cool in the pans for 10 minutes, then invert onto the rack to cool completely before frosting.
- While the cakes cool, make the frosting: In a separate bowl, combine the undrained crushed pineapple with the cheesecake filling mix, sour cream, and granulated sugar. Stir until the mixture thickens and is well combined.
- Gently fold in the thawed whipped topping until the frosting is smooth and creamy. Taste and adjust sweetness if needed.
- Place one cake layer on a serving plate, spread a generous layer of the pineapple frosting, top with the second cake layer, and frost the top and sides evenly. Garnish with mandarin slices or citrus zest if desired. Chill before slicing to set the frosting.
Notes
Store the assembled cake in an airtight container in the refrigerator for 3–4 days. You can freeze individual cake layers (without frosting) for up to 2 months.