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Six-ingredient Sunshine Cake: Lemon, carrot, sour cream, and boxed mix = easy, breezy, sunny delight! This is one of my all-time favorite Pampered Chef recipes. I’ve made it in the microwave in our (now-retired) Stoneware Fluted Pan, and I wanted to try it in our Mini Fluted Cake Pan. It was perfect! The perfect size, and one box of cake mix makes enough for 12 cakes.
The gorgeous design of this Mini Fluted Cake Pan is sure to impress. The interior has a nonstick coating that ensures an even bake and easy release. The blue enamel coating gives the pans a vintage look that’s gorgeous in any kitchen.
Details
- Makes six mini bundt cakes at a time. One box of packaged cake mix makes about 12 mini bundt cakes.
- 14½” x 10″ x 2″.
- Carbon-steel pan with an interior nonstick coating.
- Refrigerator- and freezer-safe.
- Oven-safe to 450°F.
- Hand wash only.
- Three-year guarantee.
- This product contains Aluminum powder. Click here for more information about chemicals in this product.
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Let’s jump right in!!
Ingredients
- 1 lemon, zested and juiced, keep juice separate
- 1 orange, zested and juiced, keep juice separate
- 1 small carrot, grated
- 3 eggs
- 16 ounces sour cream OR Greek Yogurt
- 1 pkg (18.25 oz/510-520 g) yellow cake mix OR Homemade Yellow Cake Mix
- 1/4 cup powdered sugar
Instructions
Preheat oven to 325°F/165⁰C
Brush the Mini Fluted Cake Pan lightly with oil.
Whisk together eggs, sour cream or yogurt, carrot, lemon zest and orange zest in a bowl.
Add cake mix, mixing until blended, about one minute.
Fill each well of the pan 2/3 full.
Bake for 20 minutes, or until toothpick inserted into the center comes out clean.
Cool for 5-10 minutes, then invert pan to remove cakes.
Meanwhile, juice lemon and orange.
Using clean basting brush, brush reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cakes. Enjoy!
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Sunshine Cake (Video)
Equipment
Ingredients
Ingredients
- 1 lemon zested and juiced, keep juice separate
- 1 orange zested and juiced, keep juice separate
- 1 small carrot grated
- 3 eggs
- 16 ounces sour cream or Greek Yogurt
- 18.25 ounces yellow cake mix OR Homemade Yellow Cake Mix
- ¼ cup powdered sugar
Instructions
Instructions
- Preheat oven to 325°F/165⁰C.
- Brush the Mini Fluted Cake Pan lightly with oil.
- Whisk together eggs, sour cream or yogurt, carrot, lemon zest and orange zest in a bowl.1 lemon, 1 orange, 1 small carrot, 3 eggs, 16 ounces sour cream
- Add cake mix, mixing until blended, about one minute.18.25 ounces yellow cake mix
- Fill each well of the pan 2/3 full.
- Bake for 20 minutes, or until toothpick inserted into the center comes out clean.
- Meanwhile, juice lemon and orange; set aside.1 lemon, 1 orange
- Cool for 5-10 minutes, then invert pan to remove cakes.
- Using clean basting brush, brush reserved citrus juices over top and sides of warm cake. Sprinkle powdered sugar over cakes.1/4 cup powdered sugar
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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