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How to Make



  • 1 Box White Cake Mix
  • 1 Box Instant White Chocolate Pudding Mix
  • 1 Cup Smith's Sour Cream
  • 1 Cup Vegetable Oil
  • 1/2 Cup Smith's Milk
  • 4 Eggs
  • Zest and Juice of 6 Clementines (Divided into 2 and 4)
  • 1/2 CUP Water
  • 1/2 Cup Sugar


  • 2 Cups Smith's Sour Cream
  • 1/2 Cup Packed Brown Sugar
  • 1 Tub (8-OZ) Whipped Topping
  • 1/2 Tsp Cinnamon
  • Zest of 2 Clementines



  1. Combine cake mix, pudding mix, Smith's sour cream, vegetable oil, Smith's milk, eggs and the zest and juice of 2 clementines on low speed for 30 seconds.
  2. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.
  3. Grease and flour two 9" round cake pans. Divide batter evenly and bake for 350 F for 29-33 minutes.
  4. Cool cakes completely on a wire rack.

Simple Syrup:

  1. While the cake is baking, combine water, sugar and the juice and zest of 4 clementines in a small sauce pan and heat until sugars is dissolved.
  2. Remove from heat and cool completely.


  1. Stir together the Smith's sour cream, brown sugar, whipped topping, cinnamon and clementine zest.

To Assemble:

  1. Cut each cakes evenly into two layers.
  2. Place one layer on a platter, brush or drizzle with simple syrup and spread with1/4 of the frosting.
  3. Repeat for all layers and garnish as desired.


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