Susie Sunshine Cake Recipe

4 1 1
Susie Sunshine Cake Recipe
Susie Sunshine Cake Recipe photo by Taste of Home
Publisher Photo

Susie Sunshine Cake Recipe

Read Reviews
4 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Susie Sunshine Cake in Quick Cooking July/August 1998, p36

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Susie Sunshine Cake in Quick Cooking July/August 1998, p36

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MY REVIEW
justmelane1 User ID: 3028669 22267
Reviewed May. 17, 2010

"I made this for my daughters beach theme August birthday party and it was a big hit. Easy to make and tasted great."

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