Simply Citrus Cream Cake – a delicious recipe with yellow cake, sour cream, water, oil, eggs, orange zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer on low speed 1 min.
3
; scrape bowl.
4
Beat on medium speed 2 min.
5
or until well blended.
6
Pour into 2 greased and floured 9-inch round pans.
7
Bake 25 to 30 min.
8
or until toothpick inserted in centres comes out clean.
9
Cool cakes in pans 10 min.
10
Invert onto wire racks; gently remove pans.
11
Cool cakes completely.
12
Beat remaining sour cream and icing sugar in large bowl with whisk until well blended.
13
Stir in Cool Whip.
14
Stack cake layers on plate, filling layers with half each of the Cool Whip mixture and oranges.
15
Frost top with remaining Cool Whip mixture.
16
Garnish with remaining oranges.
17
Keep refrigerated.
382
kcal
Calories
27
g
Fat
27
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Simply Citrus Cream 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.
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