Sarah Lewis's Note:
This layer cake is easy, tasty, and attractive. Feel free to substitute different citrus elements (perhaps lemon or lime zest instead of orange). Adapted from the Spring 2005 issue of Kraft Food & Family.
My Private Note
Units: US | Metric
- 1 (18 ounce) package lemon cake mix (2-layer size)
- 1 (3 1/2 ounce) package jell-o instant lemon pudding (4-serving size)
- 1 1/3 cups sour cream, divided
- 3 eggs
- 1/4 cup oil
- 2 tablespoons orange zest
- 1/4 cup powdered sugar
- 1 (8 ounce) container thawed Cool Whip Topping
- 2 (11 ounce) cans mandarin orange segments, drained
- 1Preheat the oven to 350°F Line 2 9-inch round cake pans with parchment paper (or lightly grease and flour); set them aside.
- 2In a large bowl, combine cake mix, dry pudding mis, 1 cup of the sour cream, eggs, oil, 3/4 cup water, and orange peel. Beat with an electric mixer on low speed for 1 minute and then scrape the bowl. Beat for 2 more minutes on medium speed. Pour evenly into the prepared pans (use a scale to divide evenly).
- 3Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool completely.
- 4Beat the remaining 1/3 cup of sour cream and the powdered sugar in a large bowl with a wire whisk until they are well blended. Carefully stir in the Cool Whip. Set aside.
- 5Place 1 of the cake layers on a serving plate. Spread half of the Cool Whip mixture on the cake. Top with one can of the mandarin orange segments. Put the second cake layer on top and repeat the Cool Whip and mandarin layers. Refrigerate until ready to serve.
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Nutritional Facts for Simply Citrus Cream Cake
Serving Size: 1 (167 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 431.6
- Calories from Fat 210
- Total Fat 23.3 g
- Saturated Fat 9.4 g
- Cholesterol 91.0 mg
- Sodium 426.6 mg
- Total Carbohydrate 52.3 g
- Dietary Fiber 1.5 g
- Sugars 26.5 g
- Protein 5.0 g