Simply Citrus Cream Cake

Simply Citrus Cream Cake

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"The addition of sour cream and lemon pudding makes this delicious citrus cake amazingly rich and moist."
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45 m servings 244 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 min.; scrape bowl. Beat on medium speed an additional 2 min. Pour evenly into prepared pans.
  2. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
  3. Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
  4. Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.


  • (C) 2008 Kraft Foods Inc. All rights reserved.


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Great recipe! Came out very moist. I made mine into cupcakes and frosted with a lemon cream cheese frosting instead.

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