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BREAKSTONE'S Simply Citrus Cream Cake

By: BREAKSTONE'S

"Moist layers of cake with lots of orange zest are frosted with creamy whipped topping then decorated with mandarin orange sections."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1 package (2-layer size) yellow or white cake mix
1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding
1 1/3 cups BREAKSTONE'S Sour Cream, divided
3 eggs
1/4 cup oil
3/4 cup water
2 tablespoons grated orange peel
1/4 cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 (11 ounce) can mandarin orange sections, drained

Directions

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 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
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.
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.

Footnotes

Kraft Kitchens Tips:
Substitute: Prepare as directed, using COOL WHIP LITE Whipped Topping and BREAKSTONE'S Reduced Fat Sour Cream.
Variation - Chocolate Cream Cake: Prepare as directed, using chocolate cake mix and chocolate pudding mix. Substitute 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the orange segments.
Make Ahead: The whipped topping filling can be prepared up to 2 days in advance. Store in tightly covered container in refrigerator until ready to use.