CREAMY MANDARIN ORANGE CAKE

Creamy Mandarin Orange Cake image

Add sour cream and lemon pudding to make this delicious mandarin orange cake rich and moist. Creamy Mandarin Orange Cake has delicious layers of citrus.

Provided by My Food and Family

Categories Recipes

Time 1h25m

Yield Makes 18 servings.

Number Of Ingredients 10

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Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3/4 cup water
1/4 cup oil
3 eggs
2 Tbsp. orange zest
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (11 oz.) mandarin oranges, drained

Steps:

Heat oven to 350°F.
Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Whisk remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.
Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 3 g