Since this is a blog with “light” in its name, and since today is a hot, sunshiny day, it seems like the right time and place to tell you about a wonderful thing called Sunshine Cake.
Generally speaking, if I have a choice between something chocolate and something not chocolate, chocolate is going to win. But this recipe is one of very, very few exceptions to that rule. If I have to choose between something chocolate and Sunshine Cake, I’m going to struggle mightily. And then I’m probably going to eat both.
I’m not going to spend any more time talking this up or making you scroll through a bunch of carefully staged photos of each step. You came here for cake. Here it is:
1 yellow cake mix
1 (15-oz.) can mandarin oranges, drained, juice reserved
4 Tbsp. butter
1/2 c. sugar
1/4 c. buttermilk
1/4 tsp. baking soda
1 (8-oz.) container whipped topping
1 medium can crushed pineapple, slightly drained (I don’t know what a medium can means. Around here we only have large and small. So I buy a 20-oz. can and use about 2/3 of it.)
1 (3-oz.) instant vanilla pudding mix
Follow the instructions on the cake mix box to prepare the cake, EXCEPT: Use the reserved mandarin juice as part of the water measurement AND add the oranges to the batter. Bake according to package instructions.
Remove cake from oven. While it is still warm, mix together the butter, sugar, buttermilk, and soda in a small saucepan. Bring to a boil, but don’t overcook.
Poke holes in the cake with a fork (about every inch) and pour the butter mixture over it. Let cool completely.
Puree the crushed pineapple if desired (I do). Stir in the pudding mix. Fold mixture into whipped topping. Spread on top of cake, cover, and refrigerate.
I hope you love it!