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Lemon-Orange Cake




Source of Recipe


Betty Crocker®


List of Ingredients




1 package Betty Crocker® SuperMoist® white cake mix
1 1/4 cups orange juice
1/3 cup vegetable oil
3 egg whites
1 can (15 3/4 ounces) lemon pie filling
1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
Grated orange peel, if desired


Recipe



1. Heat oven to 350ºF. Grease and flour 2 round pans, 8x1 1/2 or 9x1 1/2 inches. Beat cake mix, orange juice, oil and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly. Pour into pans.
2. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
3. 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.