ORANGE CREAM CAKE I
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.
Provided by Star Pooley and KC
Categories Desserts Cakes Cake Mix Cake Recipes
Time 4h30m
Yield 18
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 38.8 g, Cholesterol 1.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 307.6 mg, Sugar 28 g
CREAMY ORANGE CAKE
Refreshing citrus flavor infuses tender white cake. A fluffy frosting adds finesse.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix boiling water and gelatin until gelatin is completely dissolved. Cool slightly, about 5 minutes.
- In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the orange juice concentrate, the oil, water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Reserve remaining gelatin mixture and orange juice concentrate.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork. Place 1 tablespoon of the reserved gelatin mixture in small microwavable bowl; set aside. Into remaining gelatin mixture, stir remaining 1/2 cup orange juice concentrate; pour slowly over cake. Cool cake completely, about 1 hour.
- In medium bowl, gently stir together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting. With spoon or toothpick, swirl gelatin into frosting. Garnish each cake piece with orange peel strips. Store covered in refrigerator.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 2 g
CREAMY ORANGE CAKE
Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well.
Provided by Bea Gassman
Categories Desserts Cakes Cake Mix Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
- In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
- In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 26 g, Cholesterol 1.4 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 216.2 mg, Sugar 17.9 g
ORANGE CREAM CAKE
Orange flavored cake with an orange filling and iced with orange flavored whipped cream. Tastes just like an orange creamsicle. Please make sure to read the whole recipe before beginning.
Provided by smns65
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- To make the cake:.
- Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
- To make the filling:.
- Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
- To make the icing:.
- Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
- To assemble the cake:.
- Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
- Note:.
- I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.
Nutrition Facts : Calories 577.6, Fat 32.2, SaturatedFat 19.7, Cholesterol 150.7, Sodium 310.2, Carbohydrate 68.1, Fiber 0.6, Sugar 46.4, Protein 5.5
ORANGE CAKE
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE CREAM CAKE
Kids of all ages will enjoy the old-fashioned flavor of this super-moist cake topped with a soft light frosting. "This dessert reminds me of the frozen Creamsicles I enjoyed as a child," remarks Star Pooley of Paradise, California.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes., Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. , In a large bowl, combine the 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.
Nutrition Facts :
ORANGE CREAM CAKE III
Creamy orange flavored cake. This is an excellent summer cake!
Provided by shirleyo
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 26.1 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 218 mg, Sugar 18 g
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ORANGE & CREAM CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (5)Total Time 1 hr
- Preheat the oven to 350°F. Lightly grease two celebration cake pans, or two 8" round or 9" round cake pans., To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar until light and creamy., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Add the vanilla, Fiori, and orange zest, mixing until smooth., In a separate bowl, combine the salt, baking powder, and flour.
- Add this mixture to the wet ingredients in two additions, alternating with the orange juice., Spread a quarter of the batter into the prepared pans — if you have a kitchen scale you should spread about 8 1/4 ounces of batter into each pan., Bake the cakes for 11 to 13 minutes, until golden.
- Remove them from the oven, allow them to cool for 10 minutes, then gently turn them out onto a rack to cool completely., Wash, dry, and prepare your pans again; then repeat with the remaining batter., To make the filling: Beat the cream cheese slowly and gently until fluffy and free of lumps., Add the remaining ingredients.
- Stir on low speed until blended, then beat on high for 2 minutes., Layer the cakes with the filling, leaving the top layer bare of filling.
ORANGE CREAM LAYER CAKE RECIPE | LAND O’LAKES
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4.4/5 (7)Calories 480 per servingServings 12
- Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange zest in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined.
- Spread batter evenly into prepared pans. Bake 27-32 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
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