Pineapple-Orange Sunshine Cake


1 (18.25 ounce) package yellow cake mix
4 eggs
2 (3.5 ounce) packages instant vanilla pudding mix
½ cup vegetable oil
2 teaspoons orange extract
1 (11 ounce) can mandarin orange segments
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained


Step 1
Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.

Step 2
Bake in 3 – 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.

Step 3
To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.

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