With only a few weeks left before my kids go back to school, I’m pulling out all of my favorite summer recipes to make sure that we get through all of them at least one more. This is one that everyone asks me for each time that I make it. When I got it, it was called Celebration Cake, but I have heard other people call it Sunshine Cake, which I like better. It also helps clear up the confusion between this cake and the Celebration Cake that you can get on Disney cruises. It’s simple and low fat and great for summer!
Also, you can experiment with the cake flavors and pudding flavors. I like to use lemon in one or the other (but not both, it’s overkill–trust me). I also top with colored sprinkles.
Celebration Cake (Sunshine Cake)
Yellow Cake Mix — 1 box
1/4 cup unsweetened applesauce
4 eggs (I use eggbeaters instead)
11 ounces mandarin oranges — 1 can
“Frosting” Ingredients
8 ounces Cool Whip Lite® — 1 small container
1 ounce fat-free vanilla instant pudding mix — small box
15 1/2 ounces crushed pineapple in juice — 1 can
Preheat oven to 350*. Stir together all ingredients by hand for 2 minutes.
Spray 9×13″ pan w/ cooking spray. Pour batter into pan. Bake 30-40 minutes.
FOLD all frosting ingredients together when cake is cool. Spread icing on cake & refrigerate.
Per serving: 215 Calories (kcal); 5g Total Fat; (20% calories from fat); 3g Protein; 39g Carbohydrate; 47mg Cholesterol; 248mg Sodium Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Serving Size: 16
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