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Lemon-Orange Cake

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  • Prep 25 min
  • Total 3 hr 50 min
  • Servings 16
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Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.
Updated Aug 12, 2011
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  • 1 box Betty Crocker™ Super Moist™ 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 tub (12 oz) 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife.
  • tip 2
    Garnish with strips of lemon and orange peel curled together, or for a last-minute garnish, use small wedges of lemon and orange.
  • tip 3
    Add a fragrant mound of yellow and orange rose petals to the top of the cake for an elegant extra-special cake.


Nutrition Facts are not available for this recipe
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