Sunshine Trifle, a fun & easy recipe

Hey, y'all!  This recipe for a trifle was actually a happy accident.  (Isn't that great!)
This is actually a modification of my grandmother's "Sunshine Cake" recipe.  It is in my top 5 favorite cakes.  I request it whenever she asks what dessert I would like on occasion.  Aren't grandmothers wonderful!  I am going to give directions for both the cake and trifle because the difference in how you make the topping and the way the cake is assembled is very small, though the results are quite different in appearance.  I may do another blog and separate these two in a few months, but in the meantime I will give both because a friend of mine, who is afar, has requested the cake recipe for months and because my husband said that he likes the trifle even better than the layer cake.  So, decide for yourself & enjoy!

Preheat the oven to 350 degrees.
Ingredients for the cake batter:
1 box of yellow cake
1/2 c. sour cream
1/2 c. chopped pecans (optional, but amazing!)
4 eggs
1/3 c. vegetable or canola oil
1 c. canned mandarin oranges and the juice
Mix the first five ingredients together and then gently stir in the mandarin oranges and their juice.  Grease and flour 2 8 inch cake pans or 1 13x9 inch pan (for the trifle).  Cook for 30-35 minutes.  Let it cool for 10-15 minutes before turning it out and cool for a few hours before combining it with the topping.

Ingredients for the trifle topping and assembling:
1 large tub of Cool Whip topping (fat free, lite, or reg is fine) thawed
1 20 oz can of crushed pineapple
1 regular size box of instant vanilla pudding
Mix the pudding and pineapple together and and let it sit for 5 minutes.  Stir in the Cool Whip.  Cut the cake into cubes and gently place them in your trifle bowl.  Put a bit of the topping between each layer and cover the last layer with all of the topping you have left.  It would be pretty to save a few mandarin orange pieces for decorating the top.  If you buy a regular size can (instead of a tiny one) you should have plenty left over to do so with.

Ingredients for the cake topping and assembling:
1 large tub of Cool Whip topping (Regular only) thawed
1 20 oz can of crushed pineapple
1 large size box of instant vanilla pudding
Mix the pudding and pineapple together and and let it sit for 5 minutes.  Stir in the Cool Whip.  Put your first layer on a cake plate and put a nice thick layer of the topping on top.  Gently lay the second layer on top of that.  Use the rest of the topping to cover the top and sides.  If you are taking this some where, I would suggest carrying the layers, plate, and topping seperately.  Then, assemble it where you plan to serve it.  Whipped topping cakes do not travel well and this will save you from starting out with a beautiful cake and ending up with a hot mess.

Have you ever had a happy accident?  One of those times where things didn't end up like you had planned, but even better?  This was one for me.  I would love for you to share a time or post from you with me about your happy accident.

Linked on Monday Funday, The Scoop Tuesday, and Wow us Wednesday!

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