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Orange Sunshine Cake
Orange Sunshine Cake
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Zesty orange cake topped with tropical pineapple icing, a bright and simple treat with a playful twist. Ideal for springtime indulgence.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 0.5 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
Instructions:
  • Preheat oven to 350°F (175°C).
  • In a mixing bowl, blend cake mix, eggs, 1 package of pudding mix, vegetable oil, orange extract, and mandarin oranges until smooth and creamy for approximately 3 minutes.
  • Divide the batter evenly among three 9-inch greased and floured round cake pans and bake in the preheated oven for 20 to 25 minutes.
  • Gently combine the remaining pudding mix and pineapple with the whipped topping to make the frosting.
  • Spread the frosting on the cooled cake and refrigerate until serving.

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