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Susie Sunshine Cake

Susie Sunshine Cake
This cake is so light and lemony no one will believe it starts with a boxed mix. The frosting (frozen whipped topping flavored with grated citrus peels) looks professional, but it's quite easy to blend. Fresh fruit garnishes provide the fun final touches.
6 ServingsPrep: 40 min. Bake: 30 min.

Ingredients

  • 1 package (9 ounces) yellow cake mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • Red and yellow liquid food coloring
  • 2 medium lemons, sliced and halved
  • 2 medium oranges, sliced and halved
  • 2 blueberries
  • 1 large strawberry

Directions

  • Prepare and bake the cake according to package directions, using a
  • greased and floured 8-in. round baking pan. Cool for 10 minutes;
  • remove from pan to a wire rack to cool completely. Transfer to a 12-
  • to 14-in. serving plate.
  • In a bowl, combine whipped topping and lemon and orange peels. Frost
  • top and sides of cake. Place drops of red and yellow food coloring
  • randomly over frosting. With a spatula, blend colors randomly.
  • Alternate lemon and orange slices around base of cake to form rays.
  • Add two orange slices and blueberries for eyes. Slice the
  • strawberry; use two center slices for the mouth, placing them on the
  • cake with straight edges touching. Store in the refrigerator. Yield:
  • 6 servings.
© Taste of Home 2013

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Susie Sunshine Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013