Dessert

Simply Citrus Cream Cake

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prep time

15 min

total time

1 hr 15 min

makes

18 servings, 1 piece (92 g) each

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photo by:

kraft

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What You Need

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Jell-O Lemon Instant Pudding

1-1/3 cups sour cream, divided

3/4 cup water

1/4 cup oil

3 eggs

2 Tbsp. orange zest

1/4 cup icing sugar

3 cups thawed Cool Whip Whipped Topping

1 can (10 fl oz/284mL) mandarin oranges, drained

Make It

HEAT oven to 350°F.

BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer on low speed 1 min.; scrape bowl. Beat on medium speed 2 min. or until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 25 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

BEAT remaining sour cream and icing sugar in large bowl with whisk until well blended. Stir in Cool Whip.

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.

kraft kitchens tips

Variation

Prepare using Cool Whip Light Whipped Topping and light sour cream.

Chocolate Cream Cake

Prepare as directed, using a chocolate cake mix and Jell-O Chocolate Instant Pudding and substituting 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the oranges.

Make Ahead

The Cool Whip filling can be prepared in advance. Store in tightly covered container in refrigerator up to 2 days before using as directed.

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rating

I found it was too high using both cakes, so I cut one cake in half and froze the other. Then made the Citrus Cream Cake. It was delicious and I will make it again.
posted by pam.gee | on 3/25/2013

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This cake turned out perfect - very moist and extremely easy to make. Everyone enjoyed it!
posted by missyc03 | on 11/3/2009

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Excellent, my guests loved this recipe, they loved it's great flavour.
posted by addemeulenaere | on 4/29/2007

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posted by a cook | on 4/19/2006

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I think is was a very good desert it is very light and tastes great.
posted by marionmury | on 3/29/2006

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Very easy and great tasting. I recommend using 2 cans of mandarin oranges; one in the middle and one on top.
posted by dnelson | on 11/24/2005

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I made this cake for a clergy lunch meeting at home. All attendee's thought it was fabulous and enjoyed it. It looks great and it was easy........will serve again.
posted by barbstopa | on 11/1/2005

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absolutely delicious and easy to make. Perfect for presentations!
posted by crswanson | on 8/4/2005

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Excellent!!!! I used 2 cans of mandarin orange segments. My husband does not like all the "ingredients" in Cool Whip so I replaced it with 1 1/2 cups of real whipping cream (whipped of course). My guests wanted seconds :-)
posted by syl.bill.irving | on 6/28/2005

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Simply heavenly and enjoyed by all!
posted by bjlarose | on 6/9/2005