LEMON-ORANGE CAKE

Lemon-Orange Cake image

Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h50m

Yield 16

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Juice from 1 orange, plus water to measure 1 1/4 cups
Vegetable oil and egg whites called for on cake mix box
1 1/2 teaspoons grated orange peel
1 can (15 3/4 oz) lemon pie filling
1 container Betty Crocker™ Whipped fluffy white frosting
Grated orange peel, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans--except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites. Chill completely cooled layers 45 minutes before cutting.
Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1 hour or until chilled. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 32 g, TransFat 2 g