Creamsiclecakejellocake Recipes

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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

GIANT CREAMSICLE CAKE



Giant Creamsicle Cake image

There's nothing quite like an old-school Creamsicle from the ice cream truck - except maybe this jumbo version! To make the giant pop, we sandwiched orange sherbet between two layers of vanilla cake and covered it in a homemade marshmallow fondant. The oversize stick is just a wooden spatula!

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 10 to 12 slices of cake

Number Of Ingredients 8

1 15- to 16-ounce box vanilla cake mix (plus required ingredients)
1 1 1/2-quart rectangular carton orange sherbet
1 16-ounce tub white frosting
1 10-ounce bag mini marshmallows
1/4 cup water
Red and yellow food coloring
2 1-pound boxes confectioners' sugar
4 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
  • Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
  • Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
  • Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
  • Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
  • Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
  • Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
  • Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
  • Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

FROZEN "CREAMSICLE" CAKE



Frozen

Categories     Citrus     Dairy     Dessert     Freeze/Chill     Low Fat     Orange     Summer     Healthy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

16 low-fat vanilla wafers, finely ground in a food processor
2 teaspoons finely grated fresh orange zest
2 teaspoons unsalted butter, melted and cooled
1 tablespoon light corn syrup
1 cup orange sorbet, slightly softened
1 cup nonfat vanilla frozen yogurt
Garnish: finely julienned fresh orange zest
a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan

Steps:

  • Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
  • While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
  • Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

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 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.

CREAMSICLE CAKE RECIPE



Creamsicle Cake Recipe image

Provided by dizzybetts

Number Of Ingredients 7

1 package Ginger Evans® yellow cake mix
2 packages Ginger Evans™ orange gelatin
1 package Ginger Evans® vanilla instant pudding
1 cup 2% milk
2 Coburn Farms® grade A large eggs
2 teaspoons Marcum® imitation vanilla
1 tub Coburn Farms® whipped topping

Steps:

  • Directions Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

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