Creamy Dreamy Dreamsicle Cake Recipes

BEST ORANGE DREAMSICLE CAKE

Best Orange Dreamsicle Cake image

If you love the taste of orange cream popsicles you'll love this cake. I made this for a cookout in the summer and there was no leftovers to go back home.

Provided by Marsha D.

Categories Dessert

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) box orange cake mix
1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (3 1/2 ounce) box instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) container Cool Whip

Steps:

Set out Cool Whip to thaw.
Prepare cake mix according to directions for a 9x13 pan,.
After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
Prepare Orange jello with 1 cup of boiling water and pour over the cake.
Allow to cool in pan for 30 minutes.
In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
Stir in orange and vanilla extracts, mix well.
Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

DREAMSICLE/CREAMSICLE CAKE

Dreamsicle/Creamsicle Cake image

This is a great moist cake with a delicious orange taste. it's another one I got from the local paper. Made a great hit at Christmas. Sorry about the problems some had. I hadn't made this for awhile & didn't remember any problems. I made it again & the solution is do not thaw the cool whip. I used almost 12 oz. & just cut it into the other ingredients. It stayed together enough to frost & get in the fridge. I will change the amount. I thought I had put 8 or more. I think 12 oz would be much better.

Provided by Zipadedoda

Categories Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box orange cake mix
1 (3 ounce) box orange gelatin
1/3 cup oil
1 1/4 cups water
3 eggs
1 teaspoon orange extract
12 ounces sour cream
1 1/4 cups sugar
1/2 cup orange juice
8 ounces Cool Whip (or more)
1 (2 ounce) package shredded coconut (optional)

Steps:

Cake: Blend all ingredients& pour in 2 9" greased& floured pans.
Bake at 350* for 20-25 minutes.
When cool slice each layer to make 4 layers.
Frosting: Combine sour cream& coconut,if used[I don't].
In separate bowl mix sugar& orange juice til disolved.
Combine with sour cream.
Fold in Cool Whip.
Spread between each layer& remaining on top.
Refrigerate.

Nutrition Facts : Calories 583.8, Fat 27.5, SaturatedFat 11.4, Cholesterol 75.5, Sodium 432.4, Carbohydrate 80.3, Fiber 0.6, Sugar 62, Protein 5.9

CREAMSICLE® ICE CREAM CAKE

Creamsicle® Ice Cream Cake image

Two layers of orange-flavored cake sandwich a layer of vanilla ice cream in this simple recipe, then it's finished off with some whipped topping for a bit of extra flair. And it tastes like the real deal.

Provided by Mackenzie Schieck

Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 7

Ingredients

1 serving cooking spray
1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
1 cup water
3 large eggs
⅓ cup vegetable oil
1 (1.5 quart) container vanilla ice cream
1 (12 ounce) container frozen whipped topping, thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 52.8 g, Cholesterol 71.6 mg, Fat 25.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 348.9 mg, Sugar 36.7 g

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