Sour Cream and lemon pudding makethis citrus cake amazingly rich and moist.
Prep: 15 min
Total: 45 min
1 pkg. (two layer size) yellow or white
1 pkg. (4 serving size) Jell-o Lemon flavor instant
pudding & Pie Filling
1 1/3 cups Sour Cream, divided
1/4 cup vegetable oil
2 Tbsp. rated orange peel
1/4 cup powdered sugar
1 tub (8 oz) Cool Whipped topping Thawed
1 can (11 oz) mandarin orange segments, drained
Preheat oven to 350 F. Lightly
grease and flour 2 (9-inch) round cake pans; set
aside. Place cake mix, dry pudding mix, 1 cup sour
cream, eggs, oil, 3/4 cup water and orange peel in
large bowl. Beat with electric mixer on low speed 1
min.; scrape bowl. Beat on medium speed an additional
2 min. Pour evenly into prepared pans.
Bake 25 to 30 min. 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 One of the cake layers on large 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.
Makes 18 servings.