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Simply Citrus Cream Cake

Simply Citrus Cream Cake

  • Prep

    15 m
  • Ready In

    45 m
Breakstone's and Knudsen Family of Products

Breakstone's and Knudsen Family of Products

The addition of sour cream and lemon pudding makes this delicious citrus cake amazingly rich and moist.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
  3. 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.
  4. 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.
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Reviews

chefkibort
0

chefkibort

9/1/2012

Great recipe! Came out very moist. I made mine into cupcakes and frosted with a lemon cream cheese frosting instead.

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