MI Coop Kitchen

Citrus Cake

Recipe by
Midwest Energy & Communications  
  • 1 package lemon cake mix
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/3 cup oil
  • 3 eggs
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1 (21-ounce) can lemon pie filling, divided
  • 2 teaspoons grated orange peel
In a large bowl, add the lemon cake mix, water, orange juice, oil and eggs. Stir and beat together at low speed for 30 seconds to mix, then at medium speed for 2 minutes. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 F for 30-35 min. Cool 10 minutes in pan. Cool completely before frosting. To make frosting, chill the bowl and beaters. When ready, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold in 1/2 cup pie filling and orange peel. Spread remaining pie filling between layers. Frost cake with whipped cream. If desired, garnish with strips of lemon and orange peel. Keep refrigerated.

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