Lemon-Orange Cake

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Lemon-Orange Cake
  • Prep 25 min
  • Total 3 hr 7 min
  • Servings 16
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Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.
Aug 20, 2014


  • 1 box Betty Crocker* SuperMoist* white cake mix
  • 1 1/4 cups (300 mL) orange juice
  • Vegetable oil and egg whites called for on cake mix box
  • 1 can (19 oz/540 mL) lemon pie filling
  • 1 tub Betty Crocker* Whipped Fluffy White Frosting
  • Grated orange peel, if desired


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Make 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 in place of the water.
  • 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 covered in refrigerator.

Expert Tips

  • Tip 1
    Success : To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife.
  • Tip 2
    Special Touch : 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
    Special Touch : Add a fragrant mound of yellow and orange rose petals to the top of the cake for an elegant extra-special cake.

Nutrition Information

No nutrition information available for this recipe
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