Orange Creamsicle Cake
Ingredients
Cake
- 1 (18.25 ounce) box Duncan Hines orange supreme cake mix*
- 1 small box orange gelatin
- 1 cup hot water
- 1 cup cold water
Frosting
- 8 ounces cream cheese, softened
- 1 small box instant vanilla or cheesecake flavored pudding mix
- 1 small box orange gelatin
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container Cool Whip, thawed
Instructions
Cake
- Bake cake as directed in a 13 x 9 inch pan.
- When done, poke holes all over cake with a fork. Let cool on wire rack.
- Dissolve gelatin in hot water for 2 minutes.
- Add cold water and pour slowly over cake to allow it to run into holes.
- Refrigerate cake for 2 to 3 hours or until thoroughly chilled.
Frosting**
- In large bowl, beat cream cheese until creamy.
- Add dry gelatin, pudding mix, milk and vanilla extract. Beat well.
- Fold in Cool Whip.
- Spread on cake and refrigerate.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** Or use any frosting desired, as shown.
Attribution
