By I made a sunny flower cake Saturday for a Tilford family member’s seventieth birthday — a yellow cake decorated with piped buttercream sunflowers. Reimbursement $50 tip $40.
The recipe is below.
Sunny Flower Cake
Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Servings: 12
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 can (21 oz) lemon pie filling
- 1 can (15 oz) mandarin oranges, drained
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar, for dusting
- Nonstick cooking spray
Instructions
- Preheat — and prep the pan. Preheat oven to 350°F. Spray a 9x13-inch baking dish generously with nonstick cooking spray and set aside.
- Mix the base. In a large bowl, whisk together the cake mix, eggs, sour cream, melted butter, and vanilla extract until a thick, smooth batter forms, about 1–2 minutes. Do not overmix.
- Layer the filling. Spread the lemon pie filling evenly across the bottom of the prepared baking dish. Scatter the drained mandarin orange segments over the lemon layer in a single even layer.
- Top with batter. Dollop the cake batter over the fruit filling and gently spread it to the edges using a spatula, covering the fruit as evenly as possible.
- Bake. Bake uncovered for 33–37 minutes, or until the top is golden and a toothpick inserted into the center of the cake layer comes out clean.
- Cool and finish. Allow the cake to cool in the pan for at least 15 minutes. Dust generously with powdered sugar just before slicing and serving.
Nutrition (per serving)
Calories: 310 | Protein: 3g | Fat: 12g | Carbs: 48g | Fiber: 1g | Sodium: 310mg