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A cake mix at the core of the recipe gives a quick start in producing a delectable dessert. The tangerine adds freshness and a nice twist from a traditional yellow cake.

Tangerine Sunshine Cake

1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package instant vanilla pudding mix
1 tangerine, peeled and chopped
4 large eggs
1/3 cup vegetable oil
1 cup water
1/4 cup powdered sugar
1 tangerine, peeled and chopped
1 (8-ounce) container non-dairy whipped topping

1. In a mixer bowl combine cake mix, instant pudding mix, tangerine, eggs, oil, and water. Beat with an electric mixer on medium speed for 4 minutes. Pour into a well-greased fluted cake pan.
2. Bake at 350°F for 50 minutes or until the center is set and wooden pick inserted into center comes out clean. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely.
3. To serve, place cooled cake on serving platter; sprinkle with powdered sugar. Fold remaining tangerine into non-dairy whipped topping. Spread over the cake. Refrigerate until ready to serve.

Makes 12 servings.