Debby’s Orange Sherbet Cake

Serves: 19
Total Calories: 277


1 (18 1/4-ounce) package orange supreme cake mix
1 (6-ounce) package orange gelatin mix
1 (12-ounce) package frozen sweetened flaked coconut
1 (8-ounce) container sour cream
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract
2 tablespoons frozen orange juice concentrate
1 (12-ounce) container frozen whipped topping, thawed
Garnish: (3 1/2-ounce) can sweetened flaked coconut


Prepare cake mix according to package directions; add gelatin mix, blending well. Spread into 3 greased and floured 9" round cake pans. Bake at 350 degrees until golden, 33 to 36 minutes. Cool completely. Mix together remaining ingredients except whipped topping and canned coconut. Mix well; reserve one cup. With a serrated knife, halve each layer horizontally. Spread sour cream mixture between layers, without frosting top. Combine reserved sour cream mixture with whipped topping; mix well. Frost top and sides of cake; sprinkle with remaining coconut.

Tip: A trip to the beach means a collection of seashells and sea glass in all shapes & sizes. Hot glue them to a wooden frame and tuck in a favorite summer vacation photo. Sure to be a sweet memory.

Nutritional Facts:

Serves: 19
Total Calories: 277
Calories from Fat: 95

This Debby’s Orange Sherbet Cake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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