Sunshine Sheet Cake

A simple and fabulous cake with the bright and sunny flavors of orange and pineapple that is always a hit whenever I serve it.

Sunshine Sheet Cake

1 (15.25 oz.) yellow cake mix

4 egg whites

1/3 cup oil 'or' applesauce

1 (15 oz.) can mandarin oranges, undrained

1 (3.4 oz.) box instant vanilla pudding mix

1 (20 oz.) can crushed pineapple, undrained

1 (12 oz. - 16 oz.) tub Cool Whip, thawed

1 (11 oz.) can mandarin oranges, well drained (opt.)

Preheat oven to 350* F. Grease a 13 x 18-inch baking sheet. Set aside. In a large bowl, combine the cake mix, egg whites, oil and undrained mandarin oranges. Beat with an electric mixer until well mixed, about 2 minutes. Pour batter into prepared baking sheet. Bake @ 350* F for 20-25 minutes, until top springs back when lightly touched in the middle. Place pan on wire rack and let cool completely. For topping: Whisk together the pudding mix and undrained pineapple. Mix until well combined. Fold in Cool Whip until well combined. Spread evenly over top of cooled cake. If desired, top with drained mandarin orange pieces. Cover and chill until ready to serve.

Maraschino Cherry Sheet Cake

Another great sheet cake to add to the arsenal. Even though I don't like maraschino cherries, I love this cake, it's delicious!

Maraschino Cherry Sheet Cake
Cake:
1 1/2 cups granulated sugar

3/4 cup butter
1/2 tsp. vanilla

1/2 tsp. almond extract (opt.)
3/4 cup sour cream
1 egg
4 egg whites
2 1/2 cups all-purpose flour
4 tsp. baking powder
1/4 cup milk
1/2 cup maraschino cherry juice
1 cup cup chopped maraschino cherries

Frosting:

1/2 cup butter, softened
1/2 cup shortening
4 cups powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract
3-6 TBSP. maraschino cherry juice

sliced almonds 'or' multi-colored sprinkles (opt.)

Cake: Preheat oven to 350* F. Grease a 13x18-inch baking sheet. Set aside. In a large bowl, cream butter and sugar until light and fluffy, about 4-5 min. Add vanilla and sour cream, mix well to combine. Add the egg and mix well. Add egg whites and mix well. In a separate bowl, combine flour and baking powder. In a measuring glass cup, combine the milk and maraschino cherry juice. To the creamed mixture, add dry ingredients alternately with the maraschino cherry juice and milk, starting and ending with the flour mixture. Just mix until combined without overmixing, scraping down sides of the bowl between additions. Stir in chopped maraschino cherries. Pour batter into prepared pan. Bake @ 350* F for 22 - 26 min. or until top springs back when lightly touched in the middle. Place pan on wire rack and cool completely.

Frosting: In a large bowl, combine butter and shortening and beat until smooth. Add powdered sugar, vanilla and almond extracts, and 2 TBSP. maraschino cherry juice and beat until well mixed. Add additional maraschino cherry juice as needed, 1 TBSP. at a time, to get the frosting to a spreading consistency, without being too thin. Spread frosting evenly over top of cooled cake. Scatter sliced almonds over top, or multi-colored sprinkles if desired.