Orange Cream Cake I

Orange Cream Cake I

82 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    4 h 30 m
Star Pooley and KC
Recipe by  Star Pooley and KC

“Remember those yummy treats on a stick when you were a child? Frozen orange on the outside and creamy vanilla on the inside? Well, here's a cake that tastes just like those wonderful treats! Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake

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Directions

  1. Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
  2. In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
  3. Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

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Reviews (82)

Rate This Recipe
Jeanette
29

Jeanette

I think that the topping was great, but I think the 2 cups of liquid (one hot and one cold) added to the gelatin is too much and makes the cake "wet". I think this recipe would be much better if the gelatin was only mixed with one cup of hot water.

Morena
19

Morena

It's not often I say this, but... This cake was absolutely vile. I have no idea how it got a five-star rating. I heeded the "too sweet" comments and used home-whipped cream instead of the topping, and I still couldn't choke it down. In the words of my six-year-old son, "This tastes like medicine!" The problem here is that we're not used to such obviously artificial flavors, so I think next time I'll stick to making a nice traditional orange syrup cake, and serve it with thick or clotted cream.

BARBIE0492
19

BARBIE0492

Very good and cool on a hot summer day. Would be great for a carry-in.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 38.8 g
  • 13%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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