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Utilizing convenience products and a can of mandarin oranges, Janice Prytz created this lightly sweet, tasty dessert. “This is a recipe I use time and again, always with rave reviews,” writes the Murrieta, California reader.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings


  • 1 jar (10 ounces) lemon curd
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 can (15 ounces) mandarin oranges, drained

Nutritional Facts

1 serving (1 piece) equals 303 calories, 10 g fat (7 g saturated fat), 65 mg cholesterol, 135 mg sodium, 47 g carbohydrate, 1 g fiber, 2 g protein.


  1. Place the lemon curd in a large bowl; fold in half of the whipped topping until blended. Split cake horizontally into three layers. Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
  2. Spread top with remaining lemon curd mixture. Frost sides with remaining whipped topping. Garnish with mandarin oranges. Refrigerate until serving. Yield: 10 servings.
Originally published as Citrus Torte in Simple & Delicious March/April 2007, p13

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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