Pineapple Orange Sunshine Cake

by Sheryl

I have been a huge fan of this cake since the first time I tasted it. My sister’s wedding was not only beautiful but also very informative. I had a good talk with the pastry chef that made their cake. She was so nice and not at all intimidating when I asked her to teach me the recipe for this incredible cake. She gave me all the necessary ingredients and steps. She even gave me her secret ingredient. I made this 2 days ago and I could not just keep this to myself because I know people should have a taste of this heavenly tasting cake. Well, of course, I asked for the chef’s permission. She willingly said, Yes! To Eve, if you’re reading this, Thank you!

INGREDIENTS

Cake ingredients:

1 box yellow cake mix with pudding
1 (11 oz.) can of mandarin oranges, including juice
1/2 cup of oil
4 large eggs

Frosting ingredients:

1 package of Jell-O No Bake Cheesecake mix
1 (20 oz.) can of crushed pineapples, including juice
1 cup of sour cream
1 (16 oz.) container Cool Whip

How to make Pineapple Orange Sunshine Cake

Step 1. In a large bowl, pour all of the oranges with the juice, oil, and cake mix. Whisk until well-mixed.

Step 2. Beat in eggs individually. (Beat 1 egg and whisk. Repeat this until all eggs are combined.)

Step 3. Prepare a 9×13 inch baking dish or 29-inch square pan. Apply grease and flour.

Step 4. Transfer the batter into the baking dish.

Step 5. Bake in the oven at 350 degrees for 20 minutes.

Step 6. Transfer on the wire rack to cool then prepare the frosting.

Step 7. In a large bowl, add smashed pineapples with juice, sour cream, and cheesecake mix. Whisk until all ingredients are well-mixed.

Step 8. Add in the Cool Whip into the cheesecake and pineapple mixture.

Step 9. Spread the frosting evenly onto the cake. Enjoy!

Note: 1. This cake will taste more amazing if you will let it sit in the fridge for a day before serving it.

2. Put the leftovers back in the fridge.

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