Orange Sherbet Cake Recipe

Name: Orange Sherbet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sour cream; 2 c. sugar; 2 Tbsp. orange juice; 2 (9 oz.) pkg. frozen coconut; 12 oz. whipped topping; 1 (2 layer) pkg. orange cake mix; 1 (3 oz.) pkg. orange gelatin; 2 eggs; 1/2 c. oil; 1 c. water

Servings: persons

1
Mix sour cream, sugar and orange juice in large bowl.
2
Stir in coconut.
3
Reserve 1 cup whipped topping.
4
Fold remaining whipped topping into sour cream mixture.
5
Chill for 24 hours.
6
Combine cake mix, gelatin, eggs, oil and water in mixer bowl; beat well.
7
Pour into 2 greased and floured 9-inch round cake pans.
8
Bake at 350u00b0 for 20 to 25 minutes or until layers test done.
9
Remove to wire racks to cool.
10
Split layers into halves horizontally.
11
Reserve 1 cup icing.
12
Spread remaining icing between layers.
13
Mix reserved whipped topping and reserved icing in bowl.
14
Spread over top of cake.
15
Chill in airtight container in refrigerator for 1 to 2 days. Yield:
16
12 servings.

1060

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. sour cream, 2 c. sugar, 2 Tbsp. orange juice, 2 (9 oz.) pkg. frozen coconut, and more.

Yes, Orange Sherbet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Sherbet Cake

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