Orange Sherbet Cake

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Orange Sherbet Cake

Ingredients

  • 1 box Duncan Hines orange cake mix
  • 1 box (3-ounce) orange jello
  • 1 cup cold water
  • 1/3 cup oil
  • 2 eggs
Filling
  • 1 carton (16 ounces) sour cream
  • 2 cups sugar
  • 1 package (12 ounces) frozen coconut
  • 1/3 cup orange juice (frozen)
Frosting
  • 1 cup filling mixture
  • 1 large (16 ounces) Cool Whip

Directions

  1. Mix above ingredients and bake in two greased and floured layer pans at 350 degrees for 30 minutes or until done. Cool layers completely. Split layers so you will have 4 layers.

  2. For filling, mix and spread between layers only reserving 1 cup for frosting.

  3. For frosting, mix well and cover cake.

Recipe courtesy of

Betty Perkins of Rutherford EMC

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