Giant Creamsicle Cake Recipes

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CREAMSICLE CAKE



Creamsicle Cake image

Use this recipe when you can't find an orange cake mix. I know they can be hard to find at times. I found this recipe on the internet.

Provided by luvmybge

Categories     Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package lemon cake mix or 1 (18 1/4 ounce) package yellow cake mix
1 envelope unsweetened orange kool-aid
3 eggs
1 cup water
1/3 cup vegetable oil
2 (3 ounce) packages orange gelatin, divided
1 cup boiling water
1 cup cold water
1 cup cold milk
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (8 ounce) carton frozen whipped topping, thawed

Steps:

  • In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil.
  • Beat on medium speed for 2 minutes.
  • Pour into a greased and floured 9x13-inch baking pan.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • Using a meat fork, poke holes in top of cake.
  • Cool in pan on a wire rack for 30 minutes.
  • Meanwhile, in a bowl, dissolve one package of gelatin in boiling water.
  • Stir in cold water.
  • Pour over top of cake.
  • Cover and refrigerate for 2 hours.
  • In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes.
  • Let stand for 5 minutes; fold in whipped topping.
  • Frost cake.
  • Refrigerate leftovers.

MINI CREAMSICLE BAKED ALASKAS



Mini Creamsicle Baked Alaskas image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 11

1/4 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons sugar
2 tablespoons water
Cooking spray
2 cups orange sherbet
1 cup vanilla ice cream, softened
16 to 20 soft ladyfinger cookies
4 large egg whites, at room temperature
Pinch of cream of tartar
2/3 cup sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Make the orange syrup: Combine the orange juice, sugar and water in a small skillet over medium heat. Bring to a simmer and cook until syrupy and reduced by half, 3 to 5 minutes. Let cool.
  • Meanwhile, make the ice cream cakes: Coat four 6-ounce freezer-proof bowls or ramekins with cooking spray and line with plastic wrap, leaving a 2-inch overhang. Divide the sherbet among the ramekins; use a piece of plastic wrap to press the sherbet into the center and up the sides to create a cup shape. Fill the centers with small scoops of vanilla ice cream and spread evenly. Arrange the ladyfingers on top in a single layer, breaking to fit, then drizzle with the orange syrup. Cover with the overhanging plastic wrap and freeze until very firm, at least 4 hours or overnight.
  • Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, 4 to 5 minutes. Add the vanilla and beat until combined. Transfer to a large piping bag fitted with a 3/8-inch round tip.
  • Uncover the ice cream cakes and invert onto a foil-lined baking sheet. Let stand until the ice cream cakes slip out of the bowls easily, then remove the plastic wrap. Pipe the meringue around each ice cream cake in a spiral. Freeze until firm, at least 3 hours or up to 2 days.
  • Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use a spatula to transfer the baked Alaskas to a platter or plates.

GRILLED CREAMSICLE CAKE



Grilled Creamsicle Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 yolk, at room temperature
5 ounces nonfat buttermilk
8 oranges, tops removed and insides hollowed out
4 ounces unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the creamsicle cake: Preheat a grill to 350 degrees F.
  • In a bowl, sift together the flour, baking powder, salt and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until light and fluffy, stopping occasionally to scrape down the bowl.
  • One at a time, add the eggs and egg yolk, beating after each addition until incorporated and scraping down the bowl occasionally. Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly. Fold the batter a few times with a rubber spatula to make sure everything is evenly distributed and the batter is smooth.
  • Spoon the batter into the hollowed out orange shells, filling them halfway.
  • Loosely wrap each orange in foil and set upright on the grill. Cover the grill and bake for about 40 minutes, until the cakes spring back when poked. Remove from the grill, unwrap and let cool completely.
  • For the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. On low speed, add the confectioners' sugar 1 cup at a time; beat until smooth and creamy. Beat in the vanilla.
  • Spread the cooled cakes with a generous dollop of cream cheese frosting.

CREAMSICLE CREPE CAKE



Creamsicle Crepe Cake image

Provided by Food Network Kitchen

Time 1h30m

Yield 10 hours

Number Of Ingredients 19

Whipped cream and grated orange zest, for topping
For the filling:
8 large egg yolks
2/3 cup granulated sugar
3 tablespoons cornstarch
Finely grated zest of 2 oranges, plus juice of 4 oranges
2 tablespoons fresh lemon juice
Pinch of salt
4 tablespoons unsalted butter, cut into pieces
1 cup cold heavy cream
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
For the crepes:
1 1/2 cups all-purpose flour
3 large eggs
2 cups milk
4 tablespoons unsalted butter, melted, plus more for the pan
1/4 cup granulated sugar
1/4 teaspoon salt

Steps:

  • Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes. Remove from the heat and stir in the butter until melted. Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula. Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours.
  • Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set aside, covered, 1 hour. (This prevents the crepes from turning out rubbery.)
  • Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute. Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute. Beat in the vanilla. Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest. Cover and refrigerate until set, about 1 hour.
  • Make the crepes: Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter, then pour 1/4 cup batter into the center of the pan. Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute. Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed. You will have about 16 crepes. (Don't worry if a few tear-layer them in the middle of your cake.)
  • Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight (this will make slicing easier). Top with whipped cream and orange zest before serving.

BEST ORANGE CREAMSICLE CAKE



Best Orange Creamsicle Cake image

This is by far one of the best cake recipes. You simply must try it! 8) Very fun, refreshing, wonderful cake for summer! Enjoy!

Provided by OceanIvy

Categories     Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 (18 ounce) box orange cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (6 ounce) box orange Jell-O
1 1/2 cups hot water
1 cup cold water
8 ounces cream cheese, softened
1 (3 1/2 ounce) box vanilla instant pudding mix
1 (3 1/2 ounce) box orange Jell-O
1 cup milk
1 teaspoon vanilla extract
8 ounces Cool Whip, thawed

Steps:

  • Bake cake as needed in 9x13-inch pan.
  • When baked and cooled, poke holes all over cake with meat fork.
  • Mix large box of Jello with the waters and just let it start to set up.
  • Slowly pour over the cooled cake and allow to run into holes all over cake.
  • Chill cake until Jello is set.
  • In large bowl, cream the cheese until creamy.
  • Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
  • Fold in Cool Whip.
  • Spread on cake and chill until served.
  • Enjoy!

CREAMSICLE CAKE - JELLO CAKE



Creamsicle Cake - Jello Cake image

Make and share this Creamsicle Cake - Jello Cake recipe from Food.com.

Provided by Melanie Murray

Categories     Dessert

Time 40m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 (18 ounce) box orange cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/4 cups water (or as called for by your cake mix)
2 (3 ounce) packages orange gelatin
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup milk
1 teaspoon vanilla
1 (8 ounce) container thawed Cool Whip

Steps:

  • Bake cake as directed in 9x13 inch pan.
  • When done, use fork to punch holes around the entire top of cake.
  • Let cool.
  • In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water. Allow the gelatin to thicken.
  • Pour over the top of cake and refrigerate 2-3 hours.
  • Mix remaining box of gelatin, pudding, milk and vanilla together.
  • Beat well.
  • Fold dessert topping into mixture and spread on top of cake.
  • Keep refrigerated.
  • If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.

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

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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