Quick Orange Sunshine Cake and Super Quick Pineapple Orange Cake

Quick Orange Sunshine Cake

1, 2 layer, box yellow cake mix
1 can mandarin orange segments, including juice, reserve 5 segments for decoration
1/2 cup oil
4 eggs

Mix as usual. Pour into 3 prepared 8" round cake pans. Bake at 350ºF for 25 to 30 minutes.

Frosting

1, 9 oz., carton Cool Whip
1, 15 oz., can crushed pineapple, drained
1, 6 oz., vanilla instant pudding

Frost cake as usual, arrange reserved orange segment, pinwheel fashion, in center of cake top. Refrigerate until ready to serve.

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Super Quick Pineapple Orange Cake

1, 2 layer, pkg. yellow cake mix
1/2 cup oil
4 eggs
1, 11 oz., can mandarin oranges, undrained
1, 20 oz., can crushed pineapple, undrained
1 tablespoon sugar
1, 10-1/2 oz., pkg. cheesecake filling mix, Jello brand leaving out the crust mix
1, 8 oz., carton sour cream
1, 9 oz., carton Cool Whip

Combine cake mix, oil, oranges and eggs. Bake in 3 greased and floured 9" cake pans for 15 to 20 minutes at 325ºF. Cool layers.

Icing: Combine 20 oz., can pineapple, undrained; 1 tablespoon sugar; cheesecake filling mix; and sour cream. Then fold in Cool Whip. Ice the cake and refrigerate. Cake can be decorated with mandarin orange slices.