Prepare cake mix according to manufacturer’s instructions. For every pound of prepared batter, mix in 1 oz orange fruit bits and orange gel color. Spray and paper 8" round cake pans and deposit 16 oz batter into each. Bake at 350°F until cake springs back lightly when touched. Let cool completely. Cut each cake layer in half. You will use three half layers for each cake. For every pound of buttercreme, mix in 1.5 oz fruit bits and orange gel color.
Cut cake board in half and place one cake half on top. Pipe orange icing around the edges to form a dam. Fill with cream cheese filling. Repeat for three layers and ice using orange buttercreme. Decorate the top using white buttercreme with a basket weave tip.
If available for you, use Dawn Exceptional® Orange Buttercreme Style Icing (02441004) instead of coloring white buttercreme.
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