Simply Citrus Cream Cake

75 18 servings, 1 piece (92 g) each
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18 servings, 1 piece (92 g) each

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Make It

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  • 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.


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.


  • 18 servings, 1 piece (92 g) each

Nutritional Information

Serving Size 18 servings, 1 piece (92 g) each
Calories 260
% Daily Value
Total fat 12g
Saturated fat 5g
Cholesterol 40mg
Sodium 260mg
Carbohydrate 35g
Dietary fibre 0g
Sugars 22g
Protein 3g
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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