Dishing Sisters

Simple, delicious and multi-purpose!

{Posted on May 2, 2011}

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!!!)

Sunshine Cake

Sugar crumble:

1/2 Cup sugar

1 Tbsp packed brown sugar

4 Teas cinnamon

1 Tbsp poppy seeds

(Mix in small bowl and set aside)

Batter:

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!

Enjoy!!

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