Low Fat Pineapple-Orange Sunshine Cake

Total Time
45mins
Prep 5 mins
Cook 40 mins

This is a wonderful, quick cake that lasts up to a week in the refrigerator. No guilt and great taste!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes.
  2. Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely.
  3. Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator.
  4. For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.

Reviews

(4)
Most Helpful

This is a very good cake. Light and refreshing, my family loved it.

icancook66 July 27, 2009

Yummers!! A friend made this before, and it's really good. I decided to make it for a BBQ at my MIL's. For some reason, I thought the cake turned out a little dry, but it still tasted great!!

Boxergurl June 28, 2009

This cake just didn't do it for me. No guilt and no taste! Sorry!

TaterBug! :) April 15, 2009

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