Creamsicle Cake
If you can't find orange cake mix, use white or golden---just use orange juice in place of the water when preparing the mix, and add 1 tsp. of orange extract/flavoring. To the topping I also add 3/4 tsp. each of vanilla and orange extract. Garnish, if desired, with Mandarin orange segments.
Yield
16 servingsPrep
30 minCook
40 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, orange
|
* |
| 1 | package |
jello
orange |
|
| ½ | cup |
water
boiling |
|
| ½ | cup |
water
cold |
|
| Topping | |||
| 1 | small |
whipped topping, prepared
|
*
|
| 1 ½ | cups |
milk
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, orange
|
* |
| 1 | package |
jello
orange |
|
| 118 | ml |
water
boiling |
|
| 118 | ml |
water
cold |
|
| Topping | |||
| 1 | small |
whipped topping, prepared
|
*
|
| 355 | ml |
milk
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
Directions
Mix cake as directed on box for 9x13 inch pan.
Cool. Punch holes with meat fork.
Mix jello with boiling water and cold water and pour over cake.
Refrigerate cake for 1 hour to set.
Mix pudding with milk.
Add a few drops of orange flavoring to taste.
Then fold in cool whip. Frost as thick as you like. Keep refrigrated.
