Susie Sunshine Cake
- 1 package (9 ounces) yellow cake mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- Red and yellow liquid food coloring
- 2 medium lemons, sliced and halved
- 2 medium oranges, sliced and halved
- 2 blueberries
- 1 large strawberry
- Prepare and bake the cake according to package directions, using a greased and floured 8-in. round baking pan. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Transfer to a 12- to 14-in. serving plate.
- In a bowl, combine whipped topping and lemon and orange zest. Frost top and sides of cake. Place drops of red and yellow food coloring randomly over frosting. With a spatula, blend colors randomly.
- Alternate lemon and orange slices around base of cake to form rays. Add two orange slices and blueberries for eyes. Slice the strawberry; use two center slices for the mouth, placing them on the cake with straight edges touching. Store in the refrigerator.
yellow cake, frozen whipped topping, lemon zest, orange zest, red, lemons, oranges, blueberries, strawberry
Taken from www.tasteofhome.com/recipes/susie-sunshine-cake/ (may not work)