I share recipes with a friend, and she gave me this one. It’s incredibly tasty and moist. I am constantly looking for quick, simple dishes because I am a nurse.
| Servings: | 18 |
| Yield: | 1 to 13 – x inch cake |
Ingredients
- 1 (18.25 ounce) package moist yellow cake mix
- 4 eggs
- ½ cup vegetable oil
- 1 (11 ounce) can mandarin oranges, juice reserved
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (20 ounce) can crushed pineapple with juice
Instructions
- Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 324 mg |
| Sugars | 31 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is confusing . In the list of ingredients it says 1 (11 ounce ) can mandarin oranges , juice reserved. . In the method to make the cake it says to add the mandarin oranges , and remember to add the fruit as well as the juice . Which is it , add the juice or leave the juice out . I wish I would have read this recipe thoroughly before I started to make it .
Great recipe!!
Easy Peasy!
This was a big hit! Loved the cool whip frosting with pineapple. Next time, I will add some finely chopped nuts (pistachios or pecans, etc.)
This is my favorite version of the yellow cake mandarin orange and pineapple cakes. No messing with layers, added sugars or cream cheese!. Light and delicious! -2/14/2020 – tried it with devilsfood cake and chocolate pudding. Icing looks like it has cottage cheese in it, but I bet it tastes great!
I used a lemon cake mix and a few drops of lemon extract. In the frosting I added some orange zest. On top of the cake I used a lemon slice and placed paper towel dried single mandarin oranges around the lemon to look like sunrays.
I have made this recipe many times. It is quick, easy, and it is a favorite!
So yummy! I didn’t have orange extract so instead I used 1 tsp Contreau and 1tsp vanilla extract with a bit of orange zest. To save time I used Betty Crocker vanilla frosting – we don’t like pineapple in frosting anyway. Kids and hubby loved it!
easy great and will make it again
I added the pudding to the fruit/juice and mixed well before folding in the whipped topping. This was an excellent cake I could have eaten with a spoon until I cleaned the cake pan!
This cake is fantastic! It’s become a tradition for Mother’s Day in our family. So moist, light and delicious…you can’t eat just one piece. I have also made it adding nuts in the cake or toasted coconut on the top. So good!
Quick, easy and delicious!
Made this for a coworkers birthday and everyone loved it. Wished I had read the reviews first and cut down on the amount of cool whip because I had a LOT left over, which ended up being fine because I just served it up on the side and it disappeared.
I used a sugar free cake mix it was great but next time I will use bananas instead of oil. Be aware it makes way too much frosting but my husband says he likes it that way! !
I used the yellow cake recipe from this site instead of a boxed mix. What I did was to separate the batter into two before adding the oranges and juice – one half got the orange pulp, zest and juice, one half got crushed pineapple and juice. I also added a spot of orange and yellow food colouring, and layered the batter in a 9″ round cake tin.. took about 35 minutes at 175 C – the result was fantastic! I got rave reviews from my hungry hordes.
wanted something easy to make for my co-workers and this fit the bill. Everyone loved it and it tasted great.
Made for a family party. Everyone loved it. Even had requests for the recipe. I used a moist yellow cake mix and served cut up bowl of strawberries on the side. Easy and delicious. It will be my go to cake.
Made a version of this delicious cake using pineapple cake mix and following the box instructions but into the mixed cake mix I added about 1/3 of a 20oz can of crushed pineapple with some of the juice. While the cake was cooking, I made the frosting with vanilla pudding, 16 oz cool whip and rest of the 20oz can of the pineapple and juice. Refrigerated the frosting to chill it well while the cake was cooling and then spread the frosting thick over the 9 x13 cake. I then sprinkled toasted coconut all over the top and then used a small can of mandarin oranges to decorate the top in a starburst pattern. This cake was a huge hit at a dinner party and everyone wanted the recipe because it was so light and refreshing. Thank you for the basic recipe! Colorado Karen
Best cake ever! Easy to make and it’s so delicious and mosit! I followed the cake recipe exactly. However, for the icing I used a small can of pineapples instead of the 20 ounce and sprinkled semi-sweet coconut flakes on top. It was a hit!
really easy and light and delicious!
I make a low-fat version of this cake. Substitute egg whites for the whole eggs and 1/2 cup plain or vanilla low-fat yogurt for the oil. Also for the topping use a small package of sugar-free instant pudding and an 8 Oz pkg of Cool-Whip instead of the larger sizes. Mix these with the pineapple same as the “Quick Sunshine Cake”. This may not have the yellow “sunshine” color of the regular sunshine cake. But it has all the yummy flavor.