How to make a Citrus Ombre’ Cake! (The Easy Way)

So obviously today I’m going to show you how to make a citrus ombre’ cake- the easy way!

We loved that when we bought our home it came with a ton of citrus… An orange tree, lemon tree, tangerine tree and grapefruit tree to be exact. This winter our harvest is overflowing. The lemons from my lemon tree are literally hanging on the floor.

Tangerines and grapefruits fall off the branches and make a sweet mess for the birds to eat.

Anyone who steps foot in our house is pressured take a plastic bag and pick as much fruit from the backyard as they possibly can LOL! Seriously. One of those friends who walked away with two bags of fruit at a recent play date called me and told me I should write a blog post telling people what foods they can make with their citrus! She was right! So today I’m here to tell you how to make a citrus ombre’ slab cake- the easy way!

Slab cakes don’t need to be stacked and are easy to feed crowds with. Making them easier than assembling a three-tier round cake.

Another thing that makes this recipe so easy is that we are doctoring up a box of cake mix instead of completely baking it from scratch. I promise you this cake will be just as rich and moist! The most time-consuming part of it all is slicing the citrus and removing the skin and seeds. That part can be juicy and messy bit worth it- you’ll see!

The rest is a piece of cake literally.

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5 from 10 votes

HOW TO MAKE A CITRUS OMBRE CAKE

Use your winter fruit to make an easy gorgeous cake!

Prep Time45 minutes mins

Cook Time50 minutes mins

Course: Dessert

Keyword: cake, citrus cake, citrus ombre cake, dessert, easy desert, easy ombre cake, ombre dessrt ideas, pretty desert ideas, slab cake, winter desserts

Servings: 16

Author: Portia Gorman

Ingredients

Citrus

• 3 blood oranges
• 7 tangerines
• 1 large grape fruit
• 4 Meyer lemons

Glaze

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/3 stick salted butter
• 1/8 cup water

Citrus Cake

• 1 box yellow cake mix
• One 3.5 ounce box of vanilla pudding
• 3 eggs
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1/4 cup fresh squeezed orange juice
• the zest of an orange

Instructions

Citrus

• Slice the citrus into medium sized circles. Remove skins after slicing. Remove any seeds visible. Align citrus circles starting with the darkest color in columns of two. I went from oranges, to tangerines, to grapefruit and ended with lemon. Set aside.

Glaze and Citrus

• Line a 9 inch baking dish with parchment paper. Then, in a medium sauce pan, add all ingredients and simmer for 3-4 minutes. Transfer glaze to baking dish, spread evenly. Next assemble the citrus on top of the glaze starting with oranges ending with lemons.
  

The cake

• Preheat oven to 325 degrees. In a large mixing bowl, using an electric hand mixer, combine all of the ingredients. Transfer cake mix on top of citrus and glaze. Bake for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow cake to completely cool. Then invert cake onto cake board.

And since we’re just a month away from Spring you should also check out this decorative floral pie HERE to try. Don’t forget to pin this recipe! And if you try it tag me on Instagram when you share!