Orange Cream Cake Recipe

4.5 17 19
Orange Cream Cake Recipe
Orange Cream Cake Recipe photo by Taste of Home
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Orange Cream Cake Recipe

Read Reviews
4.5 17 19
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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1 envelope unsweetened orange soft drink mix
  • 3 eggs
  • 1 cup water
  • 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

In a mixing bowl, combine cake and drink mixes, eggs, water and oil. Beat on medium speed for 2 minutes. 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, poke holes in cake. Cool on a wire rack for 30 minutes.
Meanwhile, in a bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine 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

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  • 1 package (18-1/4 ounces) lemon cake mix
  • 1 envelope unsweetened orange soft drink mix
  • 3 eggs
  • 1 cup water
  • 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
  1. In a mixing bowl, combine cake and drink mixes, eggs, water and oil. Beat on medium speed for 2 minutes. 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, poke holes in cake. Cool on a wire rack for 30 minutes.
  2. Meanwhile, in a bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine 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

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Reviews forOrange Cream Cake

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TNbluffbaker User ID: 46423 274903
Reviewed Oct. 5, 2017

"Delicious and refreshing! Love the fact it uses orange Kool-Aid and gelatin!"

MY REVIEW
2124arizona User ID: 845443 264466
Reviewed Apr. 8, 2017

"Super easy and super moist!!"

MY REVIEW
Kelly User ID: 9129320 264295
Reviewed Apr. 4, 2017

"I love this recipe but I have one problem that I can't figure out every time I've made the orange cream cake the cake sticks to the pan I have even tried using different pan's , I even bought two new pan's and they still stuck to the pan's . Is there something I'm missing or doing wrong . If anyone has any ideas please let me know , it's my mother's favorite cake and her birthday is tomorrow and that's all she wants for her 7 9th birthday"

MY REVIEW
luigimon User ID: 1692040 51389
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
mary27green User ID: 1101110 204154
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
newrecipejunkie User ID: 876567 87685
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
Kathie1026 User ID: 5631509 45996
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."

MY REVIEW
lilaccrew User ID: 1915814 71721
Reviewed Apr. 12, 2012

"The flavor was not bad. I had a lot of trouble with the frosting. It was too liquidy. I tried adding powdered sugar and a 1/2 cup of sour cream but still not solid enough."

MY REVIEW
shawna102 User ID: 4495289 204153
Reviewed Sep. 30, 2010

"First time I have ever made this cake and it will not be the last. It's a keeper. Excellent!"

MY REVIEW
Jessica2783 User ID: 5112860 29681
Reviewed Sep. 7, 2010

"what is unsweetened orange soft drink mix? Is that KoolAid or Tang?"

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