Prep time: 15 minutes | Start to Finish: 1 hour 25 minutes | Makes: 18 servings
1 package (2 ¿layer size) yellow cake mix
1 package (3.4 ounces) JELL-O Lemon Flavor Instant Pudding
1 (1/3 cups BREAKSTONE'S Sour Cream, divided
3/4 cup water
1/4 cup oil
2 tablespoons orange zest
1/4 cup powdered sugar
1 tub (8ounces) COOL WHIP Whipped Topping, thawed
1 can (11 ounces) mandarin oranges, drained
HEAT oven to 350° F.
BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest in large bowl with mixer on low speed 1 minute; scrape bowl. Beat on medium speed 2 minutes. Pour into 2 greased and floured 9-inch round pans.
BAKE 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
BEAT remaining sour cream and powdered sugar in large bowl with whisk until well blended. Stir in COOL WHIP.
STACK cake layers on plate, filling layers with half each of the COOL WHIP mixtures and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.