Orange Sherbet Cake

3.0/5 rating (21 votes)
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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3.0/5 rating (21 votes)

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Comments (2)

  • I have had this recipe for many years & couldn't read part of it so googled it & yours came up. The only difference was the sugar in the filling is shown on mine as powdered sugar. Is that what you use or do you use cane granulated sugar? Thanks for saving me!

    Barbara Sloan |
    October 17, 2018 |
    reply

  • can you use lemon jello instead of orange?

    Terry Hadden |
    March 05, 2019 |
    reply

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