Error: Twitter did not respond. Please wait a few minutes and refresh this page.
We love this “dessert”! But is it a dessert or a breakfast/brunch coffee cake?? Here’s the good news…this is a flexible, yummy package of goodness! Sunshine Cake is moist, slightly sweet with a wonderful citrus blast that allows it a multiple personality. My family has been making this cake for years and we’ve served it for brunch, showers, or an evening snack with tea. Try this chameleon-esque treat and you decide when to nosh! (24 hours a day for me!!!)
1/2 Cup sugar
1 Tbsp packed brown sugar
4 Teas cinnamon
1 Tbsp poppy seeds
(Mix in small bowl and set aside)
1 pkg yellow cake mix
1 sm. pkg French Vanilla pudding mix
1 cup orange juice
1/2 Cup veg. oil
4 large eggs
(Mix in large bowl with mixer until smooth, 2 minutes)
Preheat oven to 350 degrees. In a greased Bundt pan sprinkle some of the sugar crumble – enough to coat. Pour 1/2 of the wet mixture into the pan. Sprinkle another layer of the sugar mixture and swirl with a knife. Pour rest of the wet mix on top, then remaining sugar mixture and swirl again.
Bake for 38-45 minutes, or until cake is set. Let cool completely and turn over onto a cake plate. Dust with powdered sugar, or drizzle with lemon/powdered sugar glaze – or just eat “as is” like me…I couldn’t wait!