Orange Cream Cake III

Read Reviews (41)

"Creamy orange flavored cake. This is an excellent summer cake!" — shirleyo

Directions

Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.

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Reviews More Reviews

Most Helpful Positive Review

Jun 06, 2007

Try use white cake mix with pudding instead of orange cake mix. It tastes like a creamsicle.For presentation I placed manderin oranges on each slice. My family & friends love it. We call it creamsicle cake. This is so Refreshing!

—Serena G.

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Most Helpful Critical Review

Oct 27, 2010

No real advantage over the plain orange cake

—Santa

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52 Ratings

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Jun 10, 2008

I made this for my husband's birthday. I couldn't find orange cake mix, so I used yellow. After I dissolved the jello in the hot water, I used cold orange soda in place of the cold water. I left the "frosting" just as is, with the whipped topping, milk and instant vanilla pudding. I wanted it to be more like a Dreamsicle, instead of all orange. I studded the top with mandarin oranges. It was a hit. And just like I remember Dreamsicles. Very good, light summer dessert. I plan on making this for future BBQ get-togethers.

—Sarah Jo

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Mar 22, 2008

Bought some orange cake mix just because it looked interesting and I found this recipe. Made if for Mother's Day, and then I had to make it for Memorial Day, Fourth of July, Labor Day, and now Easter. The only thing I've changed from the recipe is to add mandarin orange segments for looks and to cut down a little on the sweetness. Orange cake mix is so hard to find that I bought several boxes and am freezing them.

—Michael

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Jul 07, 2008

*** Addendum: Ooops, We DID use WHITE Cake mix instead of Orange! We made this cake yesterday (over the July 4th holiday weekend) and it was FABULOUS!! We had a large family gathering and this cake was loved by all! I wanted to make something that my young daughter could help to prepare and feel proud of. It turns out this was a great choice. The recipe was very easy. We used Sugar Free Orange Jello and Sugar Free Vanilla Pudding (You couldn't tell ANY difference in the taste), and regular Cool Whip. The cake was very light, cool and not too sweet.... Overall, it came out perfect and was extremely delicious! I'll definitely be making this again!

—DonnaB

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Jul 15, 2007

This recipe is excellent! I used fat free coolwhip and sugar free jello and pudding to cut out some of the sugar. I also added extra jello to the whipped topping to give it more color and flavor. Also, I tried this recipe out using strawberry cake & jello, and it was excellent! Lemon was okay, and I am trying pineapple soon!

—DesignGrrrl

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Nov 08, 2008

This sounds like the recipe I've made years ago and I've been looking for it for quite some time. I make it a little different though. I use a packaged sponge cake, cut it up into bite size pieces, place in a 13 x 9 glass or plastic pan, mix orange jello with 1 cup hot water and 1 cup orange juice, while that chills for about 20 minutes, mix 1 container of regular or low fat cool whip and 1 container of no fat/low fat orange or peach yogurt, mix the jello into the cool whip/yogurt and pour it over the pieces of sponge cake, place back in fridge and let set for about 4 hours or over night. This is a nice light dessert for the summer and if you use sugar free ingredients diabetes can enjoy it too!

—LizH

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May 26, 2009

Used a white cake mix w/pudding in it-what I had on hand. Had regular pudding mix, so made that & let it cool,& mixed in a cup of sour cream flavored w/Watkin's Mandarin Orange Fruit Dip mix & covered the cake w/that. Everyone liked it, but want to make it w/the original recipe also as some of the people would like it even sweeter. Used a spoon handle to poke the holes & the color was very pretty. Thanks for the recipe.

—goodeats

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Nutrition

Calories
155 kcal
8%

Carbohydrates
26.1 g
8%

Cholesterol
1 mg
< 1%

Fat
5.1 g
8%

Fiber
0.2 g
< 1%

Protein
1.7 g
3%

Sodium
218 mg
9%

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

Nutritional Information

Orange Cream Cake III

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 155
** Calories from Fat: 46

% Daily Value *
** Total Fat 5.1g 8 %
** Saturated Fat 2.5g 13 %
** Cholesterol 1mg < 1 %
** Sodium 218mg 9 %
** Potassium 35mg < 1 %
** Total Carbohydrates 26.1g 8 %
** Dietary Fiber 0.2g < 1 %
** Protein 1.7g 3 %
** Sugars 18g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 3 %
** Thiamin < 1 %
** Niacin 5 %
** Vitamin B6 1 %
** Magnesium 1 %
** Folate 13 %

* 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.