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BREAKSTONE'S Simply Citrus Cream Cake

"Moist layers of cake with lots of orange zest are frosted with creamy whipped topping then decorated with mandarin orange sections."
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Ingredients

45 m servings 266 cals
Original recipe yields 18 servings

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Directions

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  • Prep

  • Ready In

  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 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
  2. Bake 25 to 30 minutes 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.

Footnotes

  • Kraft Kitchens Tips:
  • Substitute: Prepare as directed, using COOL WHIP LITE Whipped Topping and BREAKSTONE'S Reduced Fat Sour Cream.
  • Variation - Chocolate Cream Cake: Prepare as directed, using chocolate cake mix and chocolate pudding mix. Substitute 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the orange segments.
  • Make Ahead: The whipped topping filling can be prepared up to 2 days in advance. Store in tightly covered container in refrigerator until ready to use.

Nutrition Facts


Per Serving: 266 calories; 12.1 g fat; 34.9 g carbohydrates; 3 g protein; 43 mg cholesterol; 279 mg sodium. Full nutrition

Reviews

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Super-easy and absolutely delicious cake. I took one star off for the runny consistency of the cream/icing. Everyone loved how it tasted but my cake looked very...uh....homemade. My well-drained...

This cake has a fantastic flavor. It is moist, citrus-y and the flavors mix beautifully. I make it with fat free sour cream, egg substitute and add approx. 1/2 teaspoon of either lemon zest or...

An alternative for presentation. Bake this as a bundt or tube cake and prepare the topping separately. Chop the mandarin oranges and stir into the topping ingredients and spoon over individual s...

I followed this recipe exactly for the cake. The cake, very moist and light with a wonderful citrusy flavor, is definitely one I will make again. I was worried however, about the layers sliding ...

Very good citrus theme/flavor. Oldest son prefers citrus to chocolate, so I made this (along with another Allrecipe - Triple Chocolate Bliss Cake=A+). However, I made ONE change... instead of ...