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READY IN 4+ hrs

Orange Cream Cake I

Read Reviews (81)

"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." — Star Pooley and KC

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Original recipe makes 1 - 9 x 13 inch cake Change Servings

1 (18.25 ounce) package orange cake mix
2 (3 ounce) packages orange flavored Jell-O® mix
1 (3.5 ounce) package instant vanilla pudding mix

1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed

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Directions

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.
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.
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.

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PREP 30 mins
COOK 1 hr
READY IN 4 hrs 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 29, 2002

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

—BARBIE0492

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Most Helpful Critical Review

Aug 29, 2002

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.

—Jeanette

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115 Ratings

Dec 30, 2003

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.

—Morena

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Feb 16, 2010

We really loved this cake. I read the recipe wrong and only bought 1 box of Jell-O instead of two but I think it might've been too sweet with it. I used about 1 1/2 C water total then reserved about 1/4 C of the Jell-O mix to add to the frosting to give it a slight orange color. I've made a lot of poke cakes in my time and find a wooden skewer or toothpick work best for poking holes, the cake won't stick on wood. Of course the orange flavor is artifical but so is it in dreamsicles so if you like more natural flavors this cake is not for you. Two thumbs up!

—Tricia Jaeger

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Aug 29, 2002

I was worried about the "too sweet" comments, so did the following... - Couldn't get orange cake mix, so used lemon, plus 1 T. orange extract, and 1 t. grated orange rind. - Instead of using Cool Whip, (which is sweetened), I just whipped my own cream, (no-added sugar or flavoring), then folded together with the pudding/Jello mix. My husband thought it was great, and he hates things that are "too sweet"!

—SHERIMA1

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Jun 22, 2006

I was excited to find this recipe as my Aunt used to make a version of this when I was a child. However, upon making it I've found that I had to improvise a bit to get it the way I had hoped it would be. I used a vanilla cake mix as suggested by other reviewers & agree that the presentation of the jello stripes looked very nice! As for the topping, I wish I had omitted the jello packet, or maybe just used half of it, because it was way too overpowering, sweet, & artificial. I ended up mixing an extra box of pudding, an extra envelope of dream whip (which I had already substituted one envelope for the whipped topping) & when it was still too sweet, I mixed in an 8 oz block of cream cheese which seemed to do the trick in making it "dreamsicle" like. It went over well and I would make it again but next time I would go easy on the jello in the topping or omit it all together and add some orange extract.

—Kayla

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Mar 08, 2011

I did not have orange cake mix, so I added one package of orange Kool-Aid into the batter before following with the cake instructions. I did not use all the water called for in this recipe, I only use a half cup each of hot/cold water. After "frosting" the cooled cake, I studded the top of the cake with drained mandarin oranges. Just like a Dreamsicle/Creamsicle. This was great because it uses on hand ingredients, it's cheap and easy to assemble and it's absolutely delicious! NOTE: I did use sugar-free cake mix, sugar free orange gelatin, sugar free pudding mix and "lite" topping, just to some how make this a little less....threatening to us older folks who are watching our weight/sugars.

—Sarah Jo

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Aug 20, 2009

This is a great summer dessert, very refreshing and delicious. People always rave about it and ask for the recipe. I made no changes to the original recipe.

—PIANOANNIE

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Nutrition

Calories
224 kcal
11%

Carbohydrates
38.8 g
13%

Cholesterol
2 mg
< 1%

Fat
6.7 g
10%

Fiber
0.3 g
1%

Protein
2.7 g
5%

Sodium
308 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Cream Cake I

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 224
Calories from Fat: 61

% Daily Value *
Total Fat 6.7g 10 %
Saturated Fat 3.4g 17 %
Cholesterol 2mg < 1 %
Sodium 308mg 12 %
** Potassium 47mg 1 %
Total Carbohydrates 38.8g 13 %
Dietary Fiber 0.3g 1 %
Protein 2.7g 5 %
Sugars 28g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 7 %
Iron 5 %
** Thiamin < 1 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.