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.”

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.


Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake



  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.

Share It

Reviews (82)

Rate This Recipe


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.



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.



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

More Reviews

Similar Recipes

Sour Cream Coffee Cake III

Sour Cream Coffee Cake III

Mandarin Orange Cake I

Mandarin Orange Cake I

Cream Puff Cake

Cream Puff Cake

Creamy Orange Cake

Creamy Orange Cake

Creme de Menthe Cake I

Creme de Menthe Cake I

Orange Cream Cake III

Orange Cream Cake III


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



previous recipe:

Cream Puff Cake


next recipe:

Orange Cream Cake III