Sunshine Cake

If you like pineapple, then you will love this cake--and so easy to make. This could be something you could stock the ingredients for in your food storage. (there are powdered eggs and a powdered dairy topping that would work)

1 box yellow cake mix

1 small box instant vanilla pudding

1 (11 ounce) can mandarin oranges, undrained

1 (8 ounce) can crushed pineapple, undrained

I used a bigger can and used half for the cake and half for the topping (I think it was 20 oz.)

2 large eggs

Vanilla pineapple topping (recipe follows)

Preheat oven to 375 degrees. Spray a 9 x 13 baking pan with nonstick baking spray with flour.

In a large bowl, combine cake mix and pudding mix. Add oranges, pineapple, and eggs; beat at medium speed with an electric mixer until combined. Pour into prepared pan, and bake for 40 minutes. Let cool completely.

Spread vanilla pineapple topping evenly over cake. Garnish with mandarin oranges, if desired. Store in refrigerator.

Vanilla Pineapple Topping

1 (8 ounce) can crushed pineapple undrained

1 small box instant vanilla pudding

1 (12 ounce) container frozen nondairy whipped topping, thawed

In a medium bowl, combine pineapple and pudding mix, stirring well. Stir in whipped topping. Spread on cooled cake