Mandarin Sunshine Cake
Yield
1 CakePrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| ½ | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 1 | can |
mandarin oranges
in juice |
*
|
| Frosting | |||
| 12 | ounce |
whipped topping, prepared
|
|
| 1 | pkg. |
instant pudding mix, vanilla
|
*
|
| 8 | ounce |
sour cream
|
|
| 20 | ounce |
pineapple, canned, crushed
with juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 118 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 1 | can |
mandarin oranges
in juice |
*
|
| Frosting | |||
| 346.8 | ml/g |
whipped topping, prepared
|
|
| 1 | pkg. |
instant pudding mix, vanilla
|
*
|
| 231.2 | ml/g |
sour cream
|
|
| 578 | ml/g |
pineapple, canned, crushed
with juice |
|
Directions
Combine cake mix, oil, eggs and oranges and mix on medium speed of electric mixer for 2 minutes (the oranges with juice take the place of the water).
Bake in 3 pans at 325F for 15 to 20 minutes.
Cool on racks. Fill and frost the top of the cake (not sides) with the following frosting; Mix Cool Whip?, vanilla pudding, sour cream and pineapple.
