Real Recipes From Real Home Cooks ®

pineapple-orange sunshine cake

★★★★★ 2
a recipe by
Wanda Vance
Oakwood, VA

This is a low-fat, low sugar, light and fluffy cake.

Blue Ribbon Recipe

This citrus cake is cool and fluffy! It's a lightened up version of a cake that was popular in the 1980's. The mandarin oranges are blended into the fluffy spongelike cake. Then, it's frosted with Cool Whip mixed with vanilla pudding and crushed pineapples. The flavors give the cake a very tropical feel. Serve this cake cold straight from the fridge. It's a nice cool treat for a hot day.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10-12
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For pineapple-orange sunshine cake

  • 1 box
    yellow cake mix
  • 1/4 c
    low sugar applesauce
  • 4
    eggs beaten
  • 1 can
    mandarin orange slices in light syrup, 15 oz
  • 1
    box sugar free vanilla instant pudding, 3.4 oz
  • 1 can
    crushed pineapples, 8 oz
  • 1 pkg
    fat free Cool Whip, 8 oz

How To Make pineapple-orange sunshine cake

  • Baking pan sprayed with non-stick spray.
    Pre heat oven to 350 degrees. Spray a 13x9 pan.
  • Mixing all cake ingredients together.
    Mix all the cake ingredients. Do not drain juice from oranges.
  • Pouring batter into the baking dish.
    Pour batter into the greased pan.
  • Cake baking in the oven.
    Bake at 350 for 35 minutes.
  • Cake cooling.
    Let cool.
  • Mixing Cool Whip, pineapples, and pudding together for frosting.
    ICING: Mix together the thawed Cool Whip, box of pudding, and pineapples.
  • Frosting the cake.
    When cake has cooled spread the icing all over it. Place in refrigerator to chill. Served chilled!