Lemon-Orange Cake

Lemon-Orange Cake

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

Prep Time

25

Minutes

Total Time

3:50

Hrs:Mins

Makes

16

servings

1
box Betty Crocker® SuperMoist® 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
  1. 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.
  2. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife.
Garnish with strips of lemon and orange peel curled together, or for a last-minute garnish, use small wedges of lemon and orange.
Add a fragrant mound of yellow and orange rose petals to the top of the cake for an elegant extra-special cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,
    • Trans Fat 2g),
  • Cholesterol 0mg;
  • Sodium 330mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 0g,
    • Sugars 32g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.