Simply Citrus Cream Cake
Recipe from Breakstone's


Simply Citrus Cream Cake

by 1  person

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Servings: 18 servings
Prep Time: 15 mins
Total Time: 1 hr 25 mins
Related Categories: Cake, Desserts, Easter Desserts, Lemon Cake, Mother's Day, Vegetarian
 
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Ingredients
  • 1  package (2-layer size)
    yellow cake mix
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  • 1  3.4-ounce package
    JELL-O Lemon Flavor Instant Pudding
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  • 1-1/3  cups
    BREAKSTONE'S Sour Cream, divided
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  • 3/4  cup
    water
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  • 1/4  cup
    oil
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  • 3 
    eggs
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  • 2  tablespoons
    orange zest
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  • 1/4  cup
    powdered sugar
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  • 1  8-ounce tub
    COOL WHIP Whipped Topping, thawed
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  • 1  11-ounce can
    mandarin oranges, drained
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Directions
1.
Heat oven to 350 degrees Fahrenheit.
2.
Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs, and orange zest in large bowl with mixer on low speed 1 minute; scrape bowl. Beat on medium speed 2 minutes. Pour into 2 greased and floured 9-inch round pans.
3.
Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
4.
Beat remaining sour cream and powdered sugar in large bowl with whisk until well blended. Stir in COOL WHIP.
5.
Stack cake layers on plate, filling layers with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.
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