Ready for a cake unlike any other? Then try this pretty, citrusy cake flavored with orange extract and garnished with fresh orange slices!
What You Need
Original recipe yields 12 servings
1 large navel orange
1 pkg. (2-layer size) white cake mix
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 Tbsp. poppy seed
1-1/2 tsp. orange extract, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. almond extract
1 cup powdered sugar
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Let's Make It
Heat oven to 350ºF.
Cut orange crosswise in half; wrap 1 piece with plastic wrap. Refrigerate until ready to use. Grate remaining orange half. Reserve zest; discard grated orange half or reserve for snacking.
Beat cake mix, 1-1/2 cups sour cream, poppy seed, 1 tsp. orange extract and reserved orange zest with mixer until blended. (Batter will be thick.)
Pour into 9x5-inch loaf pan sprayed with cooking spray.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Remove from pan to wire rack; cool completely. Transfer to plate.
Beat cream cheese, almond extract, remaining sour cream and remaining orange extract in medium bowl with mixer until blended. Gradually beat in sugar; spread over top of cake. Garnish with orange slices.
Since this delicious cake makes 12 servings, it's the perfect dessert to serve at your next party.
For a less dense cake, add 1 egg to batter before pouring into prepared pan.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.