Tropical Sunshine Cake Food

QUICK SUNSHINE CAKE

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.

SUNSHINE CAKE

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.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350°F
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixer bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
• Top with whipped cream, if desired.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixing bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
• Cool in pan or wire rack for 15 minutes.
• Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple.
• Cool completely before serving.
• Top with whipped cream if desired.

TROPICAL SUNSHINE FLATCAKES WITH ORANGE CREAM

Steps:

• Heat oven to 400 degrees F. Generously brush 1 tablespoon oil on 1 large cookie sheet or 2 small cookie sheets.
• Cut waxed paper or cooking parchment paper into 16 (6-inch square) sheets. Sprinkle about 1 1/2 teaspoons pecans on 1 sheet of parchment. Place 1 orange roll on pecans; sprinkle 1 1/2 teaspoons pecans on top of roll. Top with another waxed paper square. Using rolling pin, roll evenly until orange roll is 4 1/2 inches in diameter; remove waxed paper. Place roll on cookie sheet. Repeat with remaining rolls, placing 1 inch apart on cookie sheet. Set icing aside.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add bananas, lime juice and pineapple; cook 1 minute, stirring frequently. Reduce heat to medium-low. Gently stir in pineapple topping; cook 3 to 4 minutes, stirring occasionally, until warmed. Gently stir in orange segments.
• In medium bowl, beat whipping cream and icing with electric mixer on high speed until soft peaks form. To serve, top flatcakes with warm pineapple topping and orange cream.
• High altitude (3500-6500 ft): No change.
• (r)CRISCO is a trademark of The J.M. Smucker Company
• Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
• (r)Land O' Lakes is a registered trademark of Land O' Lakes, Inc.
• (r)/(tm) Smucker's, Smucker's Squeeze and Smucker's Sundae Syrups are trademarks of The J.M. Smucker Company

ORANGE-LEMON SUNSHINE CAKE

Steps:

• .Preheat over to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mix until frothy. Beat in cream of tarter. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.
• Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan.
• Bake until top springs back when lightly pressed and a toothpick inserted in center comes out clean, about 1 hour and 10 minutes.
• Let cool upside down 1 1/2 hours, setting tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
• For glaze, whisk together all glaze ingredients until smooth. Drizzle over cake allowing excess to drip down sides.

TROPICAL CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.

TROPICAL SUNSHINE CAKE

Steps:

• PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• COMBINE cake mix, evaporated milk and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream, if desired.

TROPICAL SUNSHINE CAKE

Steps:

• PREHEAT oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• COMBINE cake mix, evaporated milk and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream, if desired.

CALIFORNIA SUNSHINE CAKE

Steps:

• Juice the oranges, reserving juice for topping.
• Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
• Combine butter and sugar in mixer bowl and beat together until fluffy.
• Add eggs one at a time and continue beating until completely incorporated.
• Combine salt, flour and baking soda and sift together.
• Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
• Fold in orange, raisin, nut mixture until completely combined.
• Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
• Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
• While cake is still hot, pierce all over with a fork.
• Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
• When cake has cooled, remove from pan.
• Refrigerate leftover cake.

HAWAIIAN SUNSET CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.