Something Wonderful: Sunshine Cake

I decided to clean out my email inbox today and stumbled across some pictures I took of a cake I made last summer for book club... one of my most favorite cakes - SUNSHINE CAKE!

A friend brought this to a neighborly gathering in my parent's neighborhood and we all loved it! Of course I got the recipe and have made it a few times.

So that brings me to two things...

First, the friend that brought this yummy cake was Joyce Shelley. Joyce and her husband Willie lived in my parent's neighborhood for as long as I can remember. They were part of the "Big Tales Fish Camp," which was basically a reason for all the neighbors to get together, drink beer, play pool and have fun each week. Oh, and some of the guys went fishing every now and then!

Joyce & Willie moved to Florida 5 or 6 years ago and I missed them instantly - they were so much fun. There was always smiling and laughter when Joyce was around - she brought the sunshine!!

Unfortunately Willie passed away fall of 2011 and Joyce was lost without him. They were true soul mates and Joyce could not live without him - she went to join him in heaven last week. She lived life to the fullest and enjoyed every minute, so we are all sad, but I know she is happier and healthier in heaven, lovin' on Willie and her dog Anton. As my mom said...

Remembering Joyce will be easy,

missing her will be hard.

Joyce at my parent's house last summer enjoying steamed crabs.

So, in honor of my friend Joyce Shelley, I bring you her Sunshine Cake!

Ingredients:

1 (18.25 ounce) package moist yellow cake mix

4 eggs

1/2 cup vegetable oil

1 (11 oz) can mandarin oranges, juice reserved

1 (16 oz) package frozen whipped topping, thawed

1 (5 oz) package instant vanilla pudding mix

1 (20 oz) can crushed pineapple with juice

Directions
1. Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.

2. Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.

3. While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.