Orange Cream Cake I

81 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 4 hr 30 min

“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.” - by Star Pooley and KC

Ingredients

1 (18.25 ounce) package orange cake mix
2 (3 ounce) packages orange flavored Jell-O® mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 - 9 x 13 inch cake

Directions

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.
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.
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.

Nutrition

Amount Per Serving (18 total)

Calories
224 cal
11%

Fat
6.7 g
10%

Carbs
38.8 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (81)

Rate This Recipe

Jeanette

Aug. 29, 2002

"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 ..." See moregelatin was only mixed with one cup of hot water."

Morena

Dec. 30, 2003

"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..." See more, 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. "