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+ servings

Easter Sunshine Cake

Oranges and pineapple make a beautiful and tasty summer cake.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 people
Calories 503kcal
Author Rachel Ballard


For the cake

  • 1 box yellow butter cake mix
  • 1 11- ounce can mandarin oranges undrained
  • 1/2 cup vegetable oil
  • 4 eggs

For the frosting

  • 1 20- ounce can crushed pineapple undrained
  • 1 10 1/2- ounce package cheesecake filling mix
  • 1 tablespoon sugar
  • 8 ounces sour cream
  • 9 ounces whipped topping thawed


For the cake

  • Preheat the oven to 350, grease and flour three 9 inch cake pans.
  • Combine the cake mix, eggs, oil and oranges and beat until well mixed and the oranges are incorporated. You will see small bits of oranges, but there shouldn't be any large chunks.
  • Divide batter evenly between the three pans and bake 15-20 minutes until a toothpick inserted in the center comes out clean; rotating them halfway through the cooking time.
  • Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

For the frosting

  • Combine the pineapple, filling mix, sugar and sour cream and beat well until all ingredients are combined and thickened. Fold in the whipped topping.
  • Frost the cooled cake and store in the refrigerator.


This cake tastes best if it can sit in the fridge for one to two days before eating.


Calories: 503kcal