Simply Citrus Cream Cake

1. 1 (18.25 ounce) package yellow or white cake mix
2. 1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
3. 1 1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
4. 3 eggs
5. 1/4 cup oil
6. 3/4 cup water
7. 2 tablespoons grated orange peel
8. 1/4 cup powdered sugar
9. 1 (12 ounce) container COOL WHIP Whipped Topping, thawed
10. 1 (11 ounce) can mandarin orange segments, drained
    
    
    
    1. Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 min.; scrape bowl. Beat on medium speed an additional 2 min. Pour evenly into prepared pans.
    2. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
    3. Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
    4. Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.

    Yield: 18 servings
    
    
    

    
    

    The addition of sour cream and lemon pudding makes this delicious citrus cake amazingly rich and moist.

    Notes:

    Substitute

    Prepare as directed, using COOL WHIP LITE Whipped Topping and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

    Variation - Chocolate Cream Cake

    Prepare as directed, using chocolate cake mix and chocolate pudding mix. Substitute 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the orange segments.

    Make Ahead

    The whipped topping filling can be prepared up to 2 days in advance. Store in tightly covered container in refrigerator until ready to use.