Orange Creamsicle Cake (Print Version)
# Ingredients:
→ Cake
01 -
15.25 ounces vanilla cake mix
02 -
3 eggs, room temperature
03 -
1 cup milk or vanilla almondmilk
04 -
½ cup vegetable oil
05 -
1 tablespoon orange zest
06 -
3.4 ounces orange JELLO
07 -
1 ¼ cup boiling water
08 -
⅓ cup fresh squeezed orange juice
→ Frosting
09 -
15 ounces canned mandarin oranges (do not drain)
10 -
3.5 ounces vanilla instant pudding mix
11 -
8 ounces Cool Whip
# Instructions:
01 -
Prepare cake mix according to package directions for a 9 x 13 inch baking pan, substituting vanilla almondmilk or regular milk for water and adding the orange zest.
02 -
Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
03 -
Use a skewer to poke holes in the top of the cake.
04 -
Place orange JELLO mix in a heatproof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved. Stir in fresh orange juice.
05 -
Carefully and slowly pour the JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
06 -
Beat mandarin oranges and pudding mix together until combined. Gently fold in Cool Whip until incorporated.
07 -
Spread the frosting onto the cooled cake and refrigerate for at least 30 minutes before serving.