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Lemon-Orange Cake
Lemon-Orange Cake
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Prep Time:
25 minutes
Total Time:
3 hours 50 minutes
Zesty lemon and orange cake with creamy white frosting - a dreamy dessert.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Prepare and bake cake according to box instructions for two 8-inch or 9-inch round pans, substituting 1 1/4 cups of orange juice for water and adding 1 1/2 teaspoons of orange peel with egg whites. Once baked, allow the cake layers to cool completely in the fridge for 45 minutes before slicing.
  • Slice each cake layer horizontally creating 2 layers in total. Spread a generous 1/2 cup of pie filling between the layers. Cover the sides and top of the cake with frosting and decorate with orange peel. Chill in the refrigerator for about 1 hour until cold. Store covered in the refrigerator.

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