BEST ORANGE CREAMSICLE CAKE
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
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!
ORANGE CREAMSICLE® CUPCAKES
A cupcake for when you're missing summer!
Provided by Yamamsis
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
- Pour batter evenly into the prepared tin.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
- Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
- Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.
Nutrition Facts : Calories 424 calories, Carbohydrate 62.6 g, Cholesterol 77.8 mg, Fat 18 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 11 g, Sodium 83.3 mg, Sugar 49.3 g
BEST ORANGE DREAMSICLE CAKE
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
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.
ORANGE CREAMSICLE CAKE
This easy Orange Creamsicle Poke Cake is a wonderful addition to all your summer parties! A lovely vanilla cake that is bursting with orange flavor and topped with a fluffy orange and vanilla frosting that no one will be able to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 38m
Number Of Ingredients 11
Steps:
- Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almondmilk (or regular milk) for the water and adding the orange zest. (Your exact measurements may vary slightly depending on the brand of cake mix you use.)
- Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
- Use a skewer to poke holes in the top of the cake.
- Place orange JELLO mix in a heat proof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved.
- Stir in fresh orange juice.
- Carefully and slowly pour JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
- Beat mandarins and pudding mix together until combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 172 kcal, Carbohydrate 27 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 198 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
3-INGREDIENT CREAMSICLE CAKE | EASY VEGAN CREAMSICLE CAKE RECIPE
This moist and fruity cake is the easiest cake you will ever bake! All you need is a box of cake mix and a can of orange soda!
Provided by The Edgy Veg
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 3
Steps:
- Position the rack in the center of the oven and preheat your oven to 350F.
- Grease and line your cake tin. Set aside.
- Using a bowl with a whisk; or a stand mixer, mix together the boxed cake mix and the orange soda.
- Place in the oven and bake for about 20-25 minutes, or until a tooth pick comes out clean.
- Remove the cake from the oven and allow to cool completely.
- Remove from the cake pan and enjoy as is, or frost with your favorite icing & sprinkles!
ORANGE CREAMSICLE CUPCAKES
A soft and tender, fresh orange flavored cupcake finished with a sweet vanilla buttercream frosting.
Provided by Jaclyn
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
- In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes.
- Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract.
- With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition.
- Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean.
- Remove from oven and allow to cool several minutes before transferring to a wire rack to cool.
- Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
Nutrition Facts : Calories 234 kcal, Carbohydrate 29 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 136 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
ORANGE CREAMSICLE CUPCAKES
Moist and tangy vanilla orange cupcakes topped with a creamy orange buttercream. Bring back memories of childhood with these creamsicle flavored cupcakes.
Provided by Krystle Smith
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
- In a large bowl, combine cake mix, egg whites, vegetable oil, jello mix, and orange crush soda. Stir until just combined.
- Fill liners 3/4 of the way full and bake 18-20 minutes ,or until a toothpick inserted in the center comes out clean. Cool completely.
- Whip butter until light and fluffy. Stir in jello mix.
- Gradually add powdered sugar a little at a time. Stir in orange crush soda as needed to reach your desired consistency.
- Spread or pipe onto cupcakes.
Nutrition Facts : Calories 241 kcal, Carbohydrate 36 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 20 mg, Sodium 234 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
CREAMSICLE® ICE CREAM CAKE
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
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
ORANGE CREAM CUPCAKES
These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Such a delicious cupcake and fun flavor!
Provided by Life, Love and Sugar
Categories Dessert
Time 37m
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
- . In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
- . Add sour cream, vanilla extract and orange zest and mix until well combined.
- . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Combine dry ingredients in a separate bowl, then combine the milk, water and orange juice in a small measuring cup.
- . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix.
- . Fill the cupcake liners a little more than halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
- . When the cupcakes are cooled, make the filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks begin to form.
- 0. Add the cream cheese and continue whipping until stiff peaks form.
- 1. Remove the centers of the cupcakes using a cupcake corer or sharp knife, then fill with the cream filling. To make the frosting, beat the butter in a large mixer bowl until smooth.
- 1. Add 2 cups of powdered sugar and mix until smooth.
- 2. Add the orange zest and 1 tablespoon of orange juice and mix until smooth.
- 3. Add the remaining powdered sugar and mix until smooth.
- 4. Add the remaining orange juice as needed for the right consistency of frosting and mix until smooth. 15
- Color the frosting as desired, then pipe the frosting onto the cupcakes. I used Ateco tip 844. 16.
- Decorate the cupcakes with orange slices, or your preferred decorations.
Nutrition Facts : ServingSize 1 Cupcake, Calories 422 calories, Sugar 41.7 g, Sodium 86.8 mg, Fat 23.1 g, SaturatedFat 14.3 g, TransFat 0.1 g, Carbohydrate 52.1 g, Fiber 0.4 g, Protein 3.6 g, Cholesterol 62.9 mg
CREAMCICLE CUPCAKE.
Ok, so most of you remember what it's like to eat those yummy orange ice cream bars with the creamy white filling. Well I tired to combine this into a cup cake. Yes, a cupcake. Although it doesn't taste EXACTLY like one, it's still pretty darn good and it has some of the exact flavorings. It's a new media for the standard cup...
Provided by Samantha Plunkett
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. In your bowl add the cake mix, eggs, oil, milk, pudding and oj. Mix well. Add about 1 to 1/2 tablespoons of batter into each cupcake liner and bake at 325 degrees until done about 16-20 minutes.
- 2. While cupcakes are baking, in a clean cold bowl add in the whipping cream and 1/2 cup powdered sugar and slowly mix with your mixture. Then increase the speed and keep whisking until the cream is thick and fluffy. You may add in more sugar depending on how sweet you want it. I felt it needed more sugar. Store in fridge until needed.
- 3. When cupcakes are cool, poke holes into the top of each cupcake. Then in a small bowl place the orange jello, hot and cold water and mix until dissolved. Then spoon a small amount into the holes, being careful not to overflow the cupcake.
- 4. Top with a dollop of the whip cream and there you go, the closest form of a creamcicle cup cake you'll ever get.
- 5. Final note- These are made with homemade whipped cream. There is a BIG difference in taste. Do not take the easy route out and buy the frozen or canned junk. Once you have homemade, you never go back! Also the topping will melt, so don't top these until you need them but they will last about an hour or so. What I do it make the cupcakes, place them in a ziplock bag and then top them as needed with the topping that I keep in the fridge.
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