Creamy Orange Cake

Creamy Orange Cake

134 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    2 h 20 m
Bea Gassman
Recipe by  Bea Gassman

“Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

ADVERTISEMENT

Directions

  1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
  2. In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
  3. In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

Share It

Reviews (134)

Rate This Recipe
KRANEY
83

KRANEY

Wonderful! I found an orange cake mix at my store, but chose the white cake mix instead, because the orange stripes that the jello makes are pretty when served (you wouldn't see them if the cake were orange). I added 1 tsp. orange extract to the batter for orange flavor (would definitely do again!). I like the taste of Dream Whip better than the frozen whipped topping, so I whipped up the pudding mix, same amount of milk, and 1 envelope of Dream Whip. I used 3/4 tsp. vanilla, and 1/4 tsp. orange extract (thought the original amounts might be too overpowering). The results were fantastic! I used a nice garnish - sliced a small orange thin, then cut each slice halfway, twisted, and placed them on top. Pretty! Will definitely make this cake again. Thanks for the recipe!

tigershoes
68

tigershoes

I love this cake!! I make it all the time, and i put 1 package of dream whip in my cake mix, and my cake comes out the perfect texture everytime. Before I discovered dream whip my cakes were always moist but still crumbly (like a normal cake), but if you are using a white cake with this recipe and want the orange stripes to show perfectly, then use dream whip because it keeps your cake still very moist, but makes it a little firmer and dense (but not dry at all)so when you cut into it, it looks pretty and smooth and no crumbs.

OkinawanPrincess
54

OkinawanPrincess

What a wonderful dessert this is! I decided to make cupcakes instead of a cake (easier to transport and share). To the batter I added 1 tsp of orange extract for flavoring and also to try to mask that artificial "cake mix" taste that cake box mixes tend to leave as an aftertaste in my mouth. I made 20 cupcakes altogether. It took 23 minutes to bake. I poked holes into the cupcakes while it was still hot using toothpicks, then drizzled the orange gelatin over. I let it cool completely, 1 hour. To the pudding mix I added 1 tsp orange extract, omitting the vanilla extract, plus I added some orange zest. I folded in half of the cool whipped topping and spread around the cupcakes. It was just the right amount of frosting for each cupcake. I placed the cupcakes into the refrigerator to chill. The results were fantastic! A light, refreshing delicious ORANGE-Y cupcake. Yum! These tasted just like orange dreamsicles I remember as a little girl. The cake itself is moist and the whipped pudding on top of the cupcake is light and creamy orange-y. I can see the specks of orange zest throughout the frosting and I really liked the stripe design on the inside of the cupcakes. Although I don't know if anyone else noticed the strips in the cupcakes as they were gobbled up so fast! All I was told is that it tasted good-like orange shebert. This recipe is easy to follow and leaves room to try a variety of other flavors in place of orange. A keeper for use again!

More Reviews

Similar Recipes

Mandarin Orange Cake I
(400)

Mandarin Orange Cake I

Creamy Lemon Cake
(130)

Creamy Lemon Cake

Orange Cream Cake I
(82)

Orange Cream Cake I

Orange Juice Cake
(98)

Orange Juice Cake

Orange Cream Cake III
(41)

Orange Cream Cake III

Orange Cream Cake IV
(41)

Orange Cream Cake IV

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mandarin Orange Cake I

>

next recipe:

Orange Cream Cake I