Best 5 Quick Sunshine 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.

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.

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.

SUNSHINE CITRUS CAKE

Steps:

• Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Place egg yolks, egg, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk (avoid metal because it leaves an aftertaste), whisk until completely blended and then continue to whisk as the curd cooks. Whisk and cook until the mixture becomes thick and is the consistency of hollandaise sauce or a really thick soup, about 10 minutes or when an instant read thermometer reaches 160°F (71°C). If curd isn't thickening, turn up the heat and constantly whisk. Remove pan from heat. Cut the butter into 6 separate pieces and then whisk into the curd until butter has melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools. Place in refrigerator to speed up cooling. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days or for longer storage, you can freeze the cooled curd for up to 3-6 months. Thaw in the refrigerator overnight before enjoying. Makes 1 heaping cup.
• Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the citrus zest. Beat on medium-high speed until combined and creamy, about 2 minutes. Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add half of the flour mixture (just eyeball it), half of the milk, and half of the citrus juice. Beat on low speed until mostly combined, and then add the remaining flour mixture, milk, and citrus juice. Beat on low speed until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick with some small lumps. You will have between 3.5 - 4 cups of batter.
• Divide and pour batter evenly into cake pans. If batter appears to have bubbles, give the pans a light tap on the counter to pop them. Bake cakes for 18-21 minutes or until baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done.
• Allow cakes to cool completely in the pans set on a wire rack for 30 minutes. Remove cakes from the pans and set them on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners' sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out. Switch to a whisk attachment (if you haven't already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You're looking for a thick, airy consistency with stiff peaks. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. You will have about 3.5 cups of frosting.
• Spoon 1 cup of frosting (about 240ml) into a separate bowl. Stir in 3 heaping Tablespoons of cooled lemon curd. This will be your filling for the cake. Enjoy remaining lemon curd drizzled on the cake slices or as a topping on other baked goods.
• First, make sure you have enough room for the cake inside your refrigerator because it must chill at the end of this step and briefly in the next step as well. If the cake layers aren't flat on top, carefully and slowly level them off using a large serrated knife. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the lemon curd frosting. Top with 2nd cake layer and evenly cover the top with remaining lemon curd frosting (if you have extras, just use it on the exterior of the cake). Top with the third cake layer. Spread a very thin layer of regular whipped frosting on top and all around the sides of the cake to create a crumb coat. A bench scraper and small icing spatula are handy for this. Refrigerate uncovered for 30 minutes.
• Add remaining frosting on chilled crumb-coated cake using a small icing spatula or a larger flat icing spatula. Use a bench scraper, if desired, to smooth out the sides. Refrigerate the decorated cake uncovered for at least 30 minutes to help set the frosting. After that, if you used a cake turntable, you can carefully transfer the cake to a cake stand or serving plate using a couple flat spatulas.
• After 30 minutes in the refrigerator, the decorated cake is fine to slice and serve or sit out at room temperature for a few hours. Cover leftover cake tightly and store in the refrigerator for 5 days.

SUNSHINE CAKE

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.