Pineapple-Orange Sunshine Cake

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Imagine a cake that’s like a burst of sunshine on your plate. Our Pineapple-Orange Sunshine Cake is just that—an inviting, bright delight that brings a tropical twist to your table. Perfectly baked in a cast iron skillet, this cake is not only a treat for the taste buds but also a feast for the eyes.

Why You’ll Love This Recipe

This cake is incredibly easy to make and brings together the tropical flavors of pineapple and orange in the most delightful way. The combination of a moist cake layer with the creamy pineapple cheesecake frosting tops it all off beautifully. It’s a crowd-pleaser, and the unusual method of baking in a cast iron skillet adds a charming rustic touch.

Kitchen Equipment You’ll Need

• Electric mixer
• Two 8-inch cake pans or a well-seasoned cast iron skillet
• Mixing bowls
• Measuring cups and spoons
• Spatula

Ingredients

Cake:

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

Step-by-Step Instructions

For the Cake:

1. Preheat your oven to 325°F (165°C). Grease and flour two 8-inch cake pans or prepare your cast iron skillet.
2. In a large mixing bowl, combine the cake mix, oil, eggs, and mandarin oranges. Beat with an electric mixer at medium speed until the mixture is almost smooth.
3. Spoon the batter evenly into the prepared pans or skillet.
4. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
5. Cool the cake in the pans for 10 minutes, then remove and let cool completely on wire racks.
6. Once cooled, split both cake layers so you have four layers in total.

For the Frosting:

1. In a medium bowl, combine the crushed pineapple, cheesecake filling mix, sugar, and sour cream. Stir until the mixture thickens.
2. Gently fold in the whipped topping, mixing thoroughly.
3. Spread the frosting between the layers, on top, and on the sides of the cake. Store in the refrigerator until ready to serve.

Tips for Success

• Ensure your skillet is well-seasoned to prevent the cake from sticking.
• If using cooking spray, hold the pan over the dishwasher door to catch any overspray for easy cleaning.
• Incorporate all the juice from the canned fruit for extra moisture and flavor.

Additional Tips and Variations

• Try using crushed pineapples instead of mandarin oranges for a different texture.
• Add maraschino cherries on top for a pop of color and extra sweetness.
• Experiment with different cake mixes, like pineapple or orange, to enhance the flavors.

Nutritional Highlights (Per Serving)

Calories: Approximately 320 | Protein: 4g | Carbohydrates: 42g | Fat: 16g | Fiber: 1g | Sugar: 28g

Frequently Asked Questions (FAQ)

Can I use a different type of cake mix?

Absolutely! Feel free to experiment with pineapple or orange cake mixes to boost the citrus flavors.

What if I don’t have a cast iron skillet?

No worries, you can use a regular baking pan as well. Just ensure it’s well-greased and floured.

Can I prepare this cake in advance?

Yes, this cake can be made a day ahead. Store it in the refrigerator until ready to serve.

Conclusion

There you have it—a tropical delight that is sure to brighten any day. Our Pineapple-Orange Sunshine Cake is a simple yet stunning dessert that will impress your family and friends. We invite you to give this recipe a try and let us know how it turns out. Don’t forget to share your experiences and any creative twists you add!

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