Orange Cream Cake Recipe
Orange Cream Cake Recipe photo by Taste of Home

Orange Cream Cake Recipe

Publisher Photo
Kids of all ages will enjoy the old-fashioned flavor of this super-moist cake topped with a soft light frosting. "This dessert reminds me of the frozen Creamsicles I enjoyed as a child," remarks Star Pooley of Paradise, California.
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 1 envelope unsweetened orange Kool-Aid mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 packages (3 ounces each) orange gelatin, divided
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup cold milk
  • 1 teaspoon vanilla extract
  • 1 pacakge (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  1. In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes.
  3. Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.
  4. In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers. Yield: 12-15 servings.
Originally published as Orange Cream Cake in Quick Cooking March/April 2001, p14

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Orange Cream Cake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 23, 2014

"Oh my gosh, is this heavenly! So refreshing, and not too sweet. I did put the frosting in the 'fridge for about a half hour to thicken it, per the other reviews. I will make this again!"

MY REVIEW
Reviewed Jun. 9, 2014

"Delicious! Very light and refreshing! I did only use 1/2 cup cold water instead of 1cup as that is what most jello poke cakes call for in their recipes. The topping turned out great, too! Will make again!"

MY REVIEW
Reviewed Apr. 26, 2014

"This cake very moist and had a great flavor. However, like lilaccrew the frosting ended up like a thick sauce even though I refrigerated it for 5 hours after frosting it. The next day it was perfect."

MY REVIEW
Reviewed Mar. 11, 2013

"Delicious and moist!"

MY REVIEW
Reviewed May. 7, 2012

"This cake sounded delicious as I read the ingredients, so I bought ingredients to make two; one to share, the other to snack on throughout the week. So glad I did! Everyone loved the refreshing taste after Sunday dinner."

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