Try your hand at our Sunshine Cake! This Summer favorite is great for a party dessert and will wow your friends and family.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1/4 cup milk
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Yellow and orange food coloring s
Yellow and orange sprinkles
1/2 fresh pineapple, peeled, cored and cut crosswise into 12 slices
1 orange, cut lengthwise in half, then each half crosswise into 6 slices
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Let's Make It
Heat oven to 325ºF.
Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min. Pour into 2-1/2-qt. ovenproof bowl sprayed with cooking spray. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Loosen cake from side of bowl with knife. Invert onto wire rack; remove bowl. Cool cake completely.
Meanwhile, mix cream cheese and sugar in medium bowl until blended; stir in 1 cup COOL WHIP. Spoon 1 cup cream cheese mixture into separate bowl; stir in 3 drops yellow food coloring. Stir 4 drops orange food coloring into remaining cream cheese mixture. Refrigerate both until ready to use.
Cut cake horizontally into 3 layers. Place largest cake layer on platter; spread with orange cream cheese mixture. Cover with middle cake layer; spread with yellow cream cheese mixture. Top with remaining cake layer.
Frost cake with remaining COOL WHIP. Garnish with sprinkles. Alternate pineapple and orange slices around cake to resemble the sun as shown in photo.
Prepare using other fruit slices, such as cantaloupe and/or mango slices.
Make sure the cake is completely cooled before spreading with the frosting.
How to Store
Keep frosted cake refrigerated. To cover the frosted cake with plastic wrap for storage, insert toothpicks into the frosting to keep the wrap from resting on the surface of the cake.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.