Sun Shine Cake Recipes

PINEAPPLE SUNSHINE CAKE

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and coat your 9 x 13 baking pan with non-stick cooking spray.
• In a large mixing bowl, combine the cake ingredients (cake mix, crushed pineapple with juice, eggs, oil and vanilla extract ). Mix until thoroughly combined.
• Transfer the cake batter to your prepared 9 x 13 baking pan, then bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until the edges are golden an inserted toothpick comes out clean from the center of the cake.
• Remove the cake from oven when done and place on a wire cooling rack to cool completely.
• While the cake is cooling, combine the frosting ingredients (whipped topping, pudding mix, and crushed pineapple with juice) in a medium size mixing bowl. Return the frosting to the refrigerator to let it set up, and until ready to use.
• Spread the frosting over the pineapple sunshine cake once completely cooled.

SUN SHINE CAKE

Steps:

• 1. Preheat oven to 350° In a large bowl, using an electric mixer set on high speed, beat egg whites until foamy, about 1 minute. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla; beat until stiff peaks form, about 2 minutes. Using a rubber spatula, fold in flour until blended. Divide batter evenly between 2 bowls. Fold in egg yolks, orange peel and food coloring to 1 bowl of batter until blended. Spoon batters alternately into a 10-inch tube or angel food cake pan. Bake until golden, 40-50 minutes. Invert cake onto the neck of a heavy bottle to cool for at least 1 hour. Run a knife around outer and inner edges to release cake. Invert cake onto serving platter to glaze.
• 2. Making the Glazy Top: In a medium bowl, combine the confectioners' sugar, orange juice and food coloring. Mix until smooth. Spread the glaze over top of cake, allowing the excess to drizzle over edge. Let glaze set, about 15 minutes. Chef's Tip: Easiest frosting of cakes is done by placing the cakes in your desired frosting dish, and refrigerate the cakes for at least 1 hour. I will often do mine for about three hours, or even overnight. So, the following morning you can dust off anything extra crumbs, and frost with room temperature frosting. Because of the stiffness of the cake, it will not crumb out using this method. Crumb out means that when you are frosting some of the crumbs of the cake get into the frosting, and sometimes the top part of the cake will also come off will you are trying to frost. Having the cake chilled makes it more stiff, and less likely to crumb out.

SUNSHINE CAKE

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.