Sunshine Cake

1 package (9 ounces) yellow cake mix
1 carton (8 ounces) frozen whipped topping, thawed
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
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 peels. Frost top and sides of cake. Place drops of red and yellow food coloring randomly over frosting (see photo 1 below). With a spatula, blend colors randomly (see photo 2).

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. Makes 6 servings.