Wash and finely grate 1 T. (15 mL) of orange peel.
Peel and remove white membrane from the orange.
Carefully divide the orange into segments; remove outer membrane from each segment.
Set aside.
Combine cake mix, grated orange peel, and 1/3 c. (90 mL) of the orange juice in a mixing bowl.
Beat on high for 3 minutes.
Add remaining juice and continue beating for 3 more minutes.
Transfer to an 8 in. (20 cm) wax-paper-lined or greased and floured cake pan.
Bake at 375°F (190°C) for 25 minutes or until tester inserted in middle comes out clean.
Cool in the pan for about 10 minutes; then transfer cake to rack.
Cool completely Transfer cake to decorative plate.
Frost top of cake with nondairy whipped topping.
Place orange segments in flower design on the whipped topping.