Pineapple-Orange Sunshine Cake


  • 1 (18 1/4-ounce) box yellow cake mix
  • 1/2 cup oil
  • 4 eggs
  • cake mix
  • 1 (11-ounce) can mandarin orange, undrained

Pineapple Cheesecake Frosting :

  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (10 1/2-ounce) box cheesecake filling mix
  • 1 tablespoon sugar
  • 1 (8-ounce) carton sour cream
  • 1 (8-ounce) container whipped topping, thawed


Combine cake mix, oil, eggs, and oranges; mix at medium speed in electric mixer until almost smooth.

Spoon into 2 greased and floured 8-inch cake pans.

Bake at 325° for 25 minutes or until done.

Cool cake in pans 10 minutes; remove from pans, and cool completely on racks.

When very cool, split both layers.

Spread frosting between layers, on top, and on side of cake.

Store in refrigerator.