Orange Dream Cake Recipe 435

ORANGE DREAM CAKE

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 juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. , Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.

ORANGE CREAM CAKE

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.

BEST ORANGE DREAMSICLE CAKE

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 DREAM CAKE RECIPE - (4.3/5)

Steps:

• Bake the cake according to the directions on the box. When cake is finished baking and cooled, poke holes into the cake. Then mix the Jell-O and water, and pour over the cake. Refrigerate for one to two hours. FROSTING: Combine the pudding, milk, vanilla, and orange extract and mix until thick (generally 1 1/2 to 2 minutes). Then, fold in the thawed Cool Whip and beat on low until mixed well. Frost the cake, and enjoy!

ORANGE DREAM CREAMSICLE CAKE

Steps:

• 1. Bake cake as directed in a 9 x 13" pan. Let cake cool. Pour over cake. Cover and refrigerate for 4 hours.
• 2. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water.
• 3. 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.
• 4. For a layered cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.
• 5. Then, make the orange gelatin as directed on the package : you'll let the gelatin set up instead of pouring it into the cake. Use your round cake pans, or deep cookie sheet with edges.
• 6. When you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for around 4 hours.
• 7. Make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered cake.

EASY ORANGE DREAMSICLE CAKE

Steps:

• Mix all of the filling ingredients together in a medium bowl. Reserve 1/2 to 3/4 cup for frosting.
• In either a stand mixer or using an electric hand mixer combine all of the ingredients together and beat for 3 minutes. Scrape the bottom and the sides of the bowl occasionally.
• Grease and flour two 8 or 9-inch round cake pans. Shake out any excess flour. Set aside.
• Pour the cake batter evenly into the prepared cake pans. Bake in a preheated 350 degree F oven for 30 minutes. Or until a toothpick when inserted comes out clean.
• Let the cakes cool in the pan for 5 to 10 minutes. Remove the cakes from the cake pans and let cool completely on a baking rack.
• Add 1/2 to 3/4 cup of the filling to the frosting. Use about 2 containers of store bought frosting, or homemade cream cheese frosting. Mix together well with a rubber spatula. Cover with plastic wrap and place in the refrigerator until you are ready to frost the cake.
• To make homemade cream cheese frosting:Using a beater attachment, add all of the ingredients and beat until smooth and fluffy. Add a little milk at a time until you get the consistency you want. You'll want this frosting to be a little thicker than normal.
• Place one cake on a plate or serving platter. Place filling on top of the cake. Keep the filling about 1-inch away from the edges of the cake. Place the second cake on top of the filling.
• Gently spread the frosting on the top and around the sides of the cake. Top with a few thin slices of oranges for garnish.
• Refrigerate this cake until ready to serve.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE DREAM CAKE

Steps:

• Mix Cake mix, soda and egg whites together.
• Pour batter into a 9 X 13 inch pan.
• Bake as directed on box.
• When done, use a meat fork to poke holes across the top of the entire cake.
• Allow cake to cool.
• In a medium bowl, mix together 1 box of the orange gelatin, 1 cup hot water and 1 cup cold water.
• Pour gelatin mixture over top of cake.
• Refrigerate for 2 to 3 hours.
• Meanwhile, mix remaining box of jello, vanilla pudding mix, nonfat milk, and vanilla together. Beat well.
• Fold whipped topping into this mixture, and spread on top of cake.
• Chill in refrigerator until serving.

EASY ORANGE DREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 7-inch cake pan.
• Beat shortening and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the batter before adding the next. Add vanilla extract and fold orange zest into batter. Mix flour into batter until just incorporated. Pour batter into prepared cake pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

ORANGE CREAM CAKE IV

Steps:

• Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.
• Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.
• To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.
• Spread frosting between layers, on sides and over top of cake.