Sunshine Cake Recipes

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SUNSHINE CAKE



Sunshine Cake image

This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.

Provided by Helga

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 14

Number Of Ingredients 8

5 eggs
1 cup white sugar
5 tablespoons boiling water
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon lemon extract
1 teaspoon vanilla extract

Steps:

  • Separate eggs. Sift the flour, baking powder, and salt together three times.
  • In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
  • Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g

SUNSHINE CAKE



Sunshine Cake image

I brought this cake to the county fair for 4-H and easily took home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar.- Leah Will, Bel Aire, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 28

1 cup butter, softened
1-2/3 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons each grated lemon, orange and lime zest
2-3/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup 2% milk
FILLING:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3/4 cup water
2 large egg yolks
2 tablespoons butter
1/3 cup lemon juice
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup light corn syrup
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
Dash salt
3 drops yellow food coloring
1 drop red food coloring
Assorted lollipops, unwrapped

Steps:

  • Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.

Nutrition Facts : Calories 533 calories, Fat 22g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 394mg sodium, Carbohydrate 82g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.

QUICK SUNSHINE CAKE



Quick Sunshine Cake image

This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.

Provided by Dmarcks

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup vegetable oil
1 (11 ounce) can mandarin oranges, juice reserved
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple with juice

Steps:

  • Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
  • Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
  • While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 42.9 g, Cholesterol 41.9 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 324.2 mg, Sugar 31 g

SUNSHINE CAKE



Sunshine Cake image

Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.

Provided by Sheela Prakash

Categories     Cake     Dessert     Bake     Kid-Friendly     Almond     Quick & Easy     Small Plates

Yield 1 (9-inch) cake

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for pan
1/2 cup all-purpose flour, plus more for pan
2 large eggs
3/4 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon kosher salt
1/4 cup sliced almonds
Pearl sugar (for sprinkling; optional)
Special equipment:
A 9-inch pie plate (not deep dish) or tart pan

Steps:

  • Preheat oven to 350°F. Butter and flour 9-inch pie plate.
  • Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
  • Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.
  • Do ahead:
  • Cake can be made 1 day ahead; store tightly wrapped at room temperature.

PINEAPPLE SUNSHINE CAKE RECIPE - (3.9/5)



Pineapple Sunshine Cake Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 11

CAKE:
1 box yellow cake mix (I used Betty Crocker Super Moist)
4 large eggs
1/2 cup vegetable oil
1 (20-ounce) can crushed pineapple in juice, DIVIDED (half of it will be used in the frosting)
4 tablespoons fresh lemon juice, divided
2 tablespoons water
FROSTING:
1 small (4 serving size) box instant vanilla pudding mix
Reserved bowl of the chilled pineapple-lemon mixture (about 1 1/8 cups)
1 (8-ounce) container Cool Whip, thawed

Steps:

  • Preheat oven to 350° F. Spray a 13x9" baking pan with cooking spray. Divide the can of pineapple and juice in HALF into 2 separate bowls. (You should have about 1 1/8 cups in each bowl.) Stir 2 tablespoons fresh lemon juice into each bowl. Place one bowl of it in the refrigerator until ready to make the frosting. In a large mixing bowl and using a mixer on medium speed, beat the cake mix, eggs, oil, water, and 1 "bowl" of the crushed pineapple-lemon mixture until combined well, 2 - 3 minutes. Pour into baking pan and bake for 27 - 30 minutes, or until center tests done with a wooden toothpick. Cool completely on a wire rack before frosting. Make the Frosting: In a medium mixing bowl, whisk together the reserved bowl of chilled pineapple-lemon mixture and the dry pudding mix until smooth and thickened. Using a rubber spatula, gently fold in the Cool Whip until no yellow streaks remain. Spread over the top of cooled cake. NOTE: If a pineapple garnish is desired, after halving the can of pineapple and juice into 2 bowls, reserve 2 - 3 tablespoons of pineapple from the bowl to be used in the frosting (before adding the lemon juice). Drain it on paper towels before garnishing top of cake.

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