grated peel and juice from 1 navel orange, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. powdered sugar
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Let's Make It
Prepare cake batter and bake as directed on package for two 9-inch round cake pans, substituting 1-1/2 cups of the whipped topping for the oil and stirring orange zest into the batter before pouring into prepared pans. Cool cake layers in pans 10 min.; invert onto wire racks. Carefully remove pans; cool cakes completely.
Beat cream cheese, orange juice and powdered sugar in small bowl with electric mixer until well blended. Stir in remaining whipped topping.
Fill and frost cake layers with the cream cheese frosting. Store in refrigerator.
Serve this delightful orange cake at your next spring or summer celebration.
Cake can be baked in 13x9-inch baking pan instead. Cool 10 min. before inverting onto wire rack; cool completely. Transfer to serving platter. Spread top and sides of cake with the cream cheese frosting.
Garnish with navel orange sections and fresh mint leaves.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, one slice each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.