Pineapple Orange Sunshine Cake

18-1/2 ounce package yellow cake mix
1/2 cup salad oil
4 eggs
11 ounce can Mandarin Orange sections, undrained
One 20-ounce can crushed pineapple, undrained
1 tablespoon sugar
One 10-1/2 ounce package cheesecake filling mix
One 8 ounce carton commercial sour cream
One 9 ounce container frozen whipped topping, thawed

Preheat oven to 325F. Combine cake mix, oil, eggs and orange slices. Mix at medium speed of electric mixer 1 to 2 minutes or until almost smooth. Spoon into 3 greased and floured 9-inch cake pans. Bake at 325F for 15 to 20 minutes or until done. Cool cake in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread frosting between layers and on top and sides of cake. Store in refrigerator.

Combine pineapple, sugar, cheesecake filling mix and sour cream. Stir until mixture thickens. Fold in whipped topping mixture thoroughly.

Yields one 9-inch, 3-layer cake.

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Cajun Country -- New Iberia, Louisiana