Recipes Made with Cake Mixes
Pineapple-Orange Sunshine Cake
Yield: 16 servings
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1/4 cup applesauce
- 4 eggs
- 1 (11 ounce) can mandarin oranges in light syrup
Frosting
- 1 (8 ounce) container light whipped topping, thawed
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 (15 1/2 ounce) can crushed pineapple in juice
Instructions
Cake
- Heat the oven to 350 degrees F. Coat a 13 x 9-inch cake pan with nonstick spray.
- In a large bowl, mix all the cake ingredients until moist. Beat by hand for 2 minutes.
- Pour batter into prepared pan.
- Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool completely.
Frosting
- In a large bowl, mix together all the frosting ingredients until well blended. Spread over the cake.
- Store in the refrigerator.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
To make a four-layer cake, bake the batter in two 9-inch cake pans for 25 minutes, or until they test done. Split the cooled layers in half horizontally, spread with the frosting and stack.
Per serving: 212 cal, 3.6 g fat, 2.3 g sat fat, 53 mg chol, 0.3 g fiber, 293 mg sodium