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Simply Citrus Cream Cake

Simply Citrus Cream Cake recipe
photo by:kraft
The addition of sour cream and lemon pudding makes this delicious citrus cake amazingly rich and moist.
15 min
1 hr 25 min
18 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Prepare using COOL WHIP LITE Whipped Topping, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Chocolate Cream Cake
Prepare as directed, using a chocolate cake mix and 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding, and substituting 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the oranges.
Make Ahead
The COOL WHIP filling can be prepared in advance. Store in tightly covered container in refrigerator up to 2 days before using as directed.
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