Simply Citrus Cream Cake

Made this for the coffee gang tonight. Hope they like it.

  

1 pkg. (2-layer size) yellow mix
 

1pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
 
1-1/3cups  Sour Cream, divided
 
3/4 cup water
 
1/4 cup oil
 
3 eggs
 
2 Tbsp. orange zest
 
1/4 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
 
1 can (11 oz.) mandarin oranges, drained
  
Make It
 
HEAT oven to 350°F.

BEAT mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.

25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

WHISK remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.

STACK layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.