“The addition of sour cream and lemon pudding makes this delicious citrus cake amazingly rich and moist.” - by Breakstone's and Knudsen Family of Products
Ingredients
Adjust Servings
Original recipe yields 18 servings
Directions
- Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, 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 1 of the cake layers on 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.
Nutrition
Amount Per Serving (18 total)
- Calories
- 244 cal
- 12%
- Fat
- 12.1 g
- 19%
- Carbs
- 29.3 g
- 9%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Great recipe! Came out very moist. I made mine into cupcakes and frosted with a lemon cream cheese frosting instead...." See more"
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