Orange Refrigerator Sheet Cake Recipes

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ORANGE REFRIGERATOR CAKE



Orange Refrigerator Cake image

This refreshing dessert will disappear in a hurry at your next get-together. "My mother used this recipe more than 60 years ago, but she called it 'Icebox Cake' because we didn't have a refrigerator," recalls Marietta Martin from Brazil, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 6

1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1 envelope unflavored gelatin
1 cup orange juice
1 tablespoon grated orange zest
2 loaf-shaped angel food cakes (10-1/2 ounces each)
2 cups heavy whipping cream, whipped

Steps:

  • Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.

Nutrition Facts :

ORANGE CREAM POKE CAKE



Orange Cream Poke Cake image

Inspired by orangesicles, our orange cream poke cake will melt in your mouth, not down your shirt.

Provided by By Cheri Liefeld

Categories     Dessert

Time 3h50m

Yield 24

Number Of Ingredients 14

1 Betty Crocker™ Super Moist™ vanilla cake mix
3 eggs
1 cup water
1/2 cup canola oil
1 cup boiling water
1 box (4-serving size) orange-flavored gelatin
1 cup cold water
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 box (4-serving size) Jell-O™ orange-flavored gelatin
1 cup milk
2 tablespoons orange juice
1 container (8 oz) frozen whipped topping, thawed
Additional whipped topping
Grated orange peel

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 large bowl, beat cake mix, eggs, 1 cup water and the oil with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • Poke cake all over with fork or wooden skewer. In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved. Stir in cold water. Pour gelatin over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.
  • In large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended. Fold in 1 container whipped topping. Spread over cake. Cut into squares. Garnish with additional whipped topping and orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 23 g, TransFat 0 g

CREAM CHEESE SHEET CAKE



Cream Cheese Sheet Cake image

This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. -Gaye Mann, Rocky Mount, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 30 servings.

Number Of Ingredients 12

1 cup plus 2 tablespoons butter, softened
6 ounces cream cheese, softened
2-1/4 cups sugar
6 large eggs, room temperature
3/4 teaspoon vanilla extract
2-1/4 cups cake flour
FROSTING:
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter, cubed
1/2 cup semisweet chocolate chips
Sprinkles, optional

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.

Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON - LIME REFRIGERATOR SHEET CAKE 1960



Lemon - Lime Refrigerator Sheet Cake 1960 image

Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.

Provided by andypandy

Categories     Gelatin

Time 30m

Yield 1 9 x 13 pan, 16 serving(s)

Number Of Ingredients 9

3 ounces lime Jell-O gelatin
1 (3 ounce) box instant lemon pudding mix
1 (1 1/3 ounce) envelope Dream Whip topping mix (one envelope only)
1 1/2 cups cold milk
1 teaspoon vanilla
1 (18 ounce) box lemon 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)

Steps:

  • Prepare cake according to boxed instructions in a 9 x 13 cake pan.
  • Remove when done and poke holes with the end of a wooden spoon or meat fork.
  • Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
  • Refrigerate jello just until lightly syrupy.
  • Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
  • Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
  • Spread all over cake, and place in refrigerator, keep chilled until serving.
  • Just a note:.
  • I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9

REFRIGERATOR JELLO CAKE



Refrigerator Jello Cake image

This recipe was on the back of an old Duncan Hines cake box, back in the 60's.. I have made this so many times, frozen it (without the pudding frosting) and had a quick dessert, "on call". I could then decide if I wanted to serve with pudding frosting, cool whip frosting, or ice cream.....My children really liked this cake also...

Provided by Tess (TJM) Moore

Categories     Cakes

Time 50m

Number Of Ingredients 6

1 box small size jello - lime
1 box lemon cake mix
TOPPING
1 box instant lemon pudding - 4 serving size
1 1/2 c milk
1 c cool whip or whipped cream

Steps:

  • 1. Dissolve jello in 3/4 cup boiling water. Add 1/2 cup of cold water, set aside at room temperature.
  • 2. Mix the cake as directed on box and pour into 13x9x2 pan. Bake cake as directed on box.
  • 3. Cool cake for 20-25 minutes. Poke deep holes through top of warm cake (still in the pan) with dinner fork, spacing holes about 1 inch apart. With a cup slowly pour jello mixture into holes... do this alittle at a time so jello doesn't all run to the sides of the pan.
  • 4. Refrigerate the cake while preparing the next step.
  • 5. Blend milk and pudding... then fold in cool whip. When pudding has stiffed up some, immediately frost the cake. This cake must be stored in the refrigerator and served chilled. Frosted cake could be frozen for storage, if you want to make this ahead of time....then brought back to refrigerator to thaw out and serve..
  • 6. I have done the cake & poured the jello on top and not added the pudding/frosting. Instead served the cake with ice cream.... another variation...
  • 7. Again you can do any combo or cake - jello- pudding that you want.... this lemon lime combo is just a suggestion to get you started.... I have done orange cake - orange jello and served with ice cream.

ORANGE CREAMSICLE POKE CAKE



Orange Creamsicle Poke Cake image

This easy sheet cake recipe is a light citrus dream with extra orange flavor from orange soda, orange jello and and fluffy orange whipped topping!

Provided by Stacey | SouthernDiscourse.com

Categories     Dessert

Number Of Ingredients 10

1 box vanilla cake mix ((15.25 oz box))
1 stick butter, (softened)
3 large eggs
1 C orange soda
1 C boiling water
1/2 C cold water
1/2 C orange soda
(1) 3 oz box of orange gelatin
1.5 C heavy whipping cream
(1) 3 oz box of orange gelatin

Steps:

  • Preheat oven to 350° Fahrenheit. Grease bottom of 9x13 cake pan.
  • Using a mixer, mix vanilla cake mix, eggs, butter and orange soda on medium speed for 2 minutes. Pour into cake pan and bake for 25 minutes or until toothpick inserted in middle comes out clean. Set cake aside to cool (about one hour).
  • When cake is cool, use a skewer or skinny handled wooden spoon to poke holes in cake. In a 2 C measuring cup, heat 1 C water to boiling in microwave. Add gelatin to boiling water and stir until dissolved. Add cold water and orange soda. Mix well. Pour gelatin mixture over cake, making sure it gets in all of the holes in the cake. Put cake in the refrigerator for 2 hours so that the gelatin can set.
  • When ready to frost, use a mixer to whip 1.5 C of heavy whipping cream and orange gelatin until cream forms stiff peaks. Frost cake with whipped orange topping.

ORANGE CAKE



Orange Cake image

This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.

Provided by judith

Number Of Ingredients 8

2 1/2 cups (350g) all-purpose flour, sifted
2 1/2 teaspoons baking powder
4 large eggs
1 1/2 cups (300g) granulated sugar
1 cup (240 ml) canola or vegetable oil
1 1/4 cups (300 ml) freshly squeezed orange juice
Orange zest from 3-4 oranges ((I use the same amount of oranges I use for the juice))
1 teaspoon pure vanilla extract

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 REFRIGERATOR CAKE



Orange Refrigerator Cake image

Make and share this Orange Refrigerator Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 6

1 (4 5/8 ounce) package vanilla pudding mix
1 (1/4 ounce) envelope unflavored gelatin
1 cup orange juice
1 tablespoon orange zest
2 loaves angel food cake
2 cups heavy whipping cream, whipped

Steps:

  • Prepare pudding according to package directions; set aside.
  • In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
  • Cook and stir over low heat until gelatin is completely dissolved.
  • Stir into pudding.
  • Add orange peel.
  • Transfer to a large bowl.
  • Cover and refrigerate for 2 hours or until cooled.
  • Cut one angel food cake in half width-wise.
  • Save one half for another use.
  • Cut remaining half into eight slices.
  • Cut second loaf into 16 slices.
  • Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
  • Fold whipped cream into pudding; spread half over the cake slices.
  • Repeat layers.
  • Cover and refrigerate overnight or until set.

Nutrition Facts : Calories 445.1, Fat 15.1, SaturatedFat 9.2, Cholesterol 54.3, Sodium 604, Carbohydrate 71.8, Fiber 0.4, Sugar 40.7, Protein 7.6

FRESH ORANGE REFRIGERATOR CAKE



Fresh Orange Refrigerator Cake image

When the hot summer days are on you sure want something to sit back and enjoy without cooking. This is something cool that can go along well with a barbecue.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Yield 10

Number Of Ingredients 9

4 cups fresh orange juice
1 ½ cups white sugar
3 (.25 ounce) packages unflavored gelatin
⅓ cup lemon juice
⅛ teaspoon salt
1 cup heavy whipping cream
1 cup diced orange segments
1 (12 ounce) package ladyfingers
1 pint fresh strawberries

Steps:

  • Line bottom and sides of an 8 inch springform pan with split ladyfingers.
  • Combine 1 cup orange juice and sugar in saucepan; heat until sugar is dissolved. Remove from heat. Soften gelatin in 1 cup orange juice then stir in hot juice. Add remaining orange juice, lemon juice and salt. Chill until slightly thickened.
  • Whip the cream until stiff and fold into the gelatin mixture. Fold in orange sections and spoon into the prepared pan. Chill for at least 4 hours. Remove sides of pan and place on a serving plate. Garnish with fresh strawberries.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 66.6 g, Cholesterol 106.9 mg, Fat 12.2 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 6.7 g, Sodium 93.1 mg, Sugar 42 g

ORANGE REFRIGERATOR SHEET CAKE



Orange Refrigerator Sheet Cake image

I really have no idea where I got this recipe but know I have had it for many years. If anyone knows I would be interested in learning. The amount of time to prepare this cake is hard to say. There are different steps but it is very easy to make. Perhaps you could make your own note after making it. I am sorry I can't really...

Provided by Susan Cutler

Categories     Cakes

Number Of Ingredients 6

1 pkg orange gelatin, 4 serving size
1 box duncan hines white cake mix
TOPPING:
1 pkg dream whip, dry topping mix
1 pkg vanilla pudding, instant
1 1/2 c milk

Steps:

  • 1. Add 1 1/3 cups boiling water to jello plus 1 cup cold water. Set aside at room temperature to set.
  • 2. Mix cake as directed and bake according to package directions. Let cool for 20-25 minutes. Use a fork and every 1/2 inch punch holes deep into the cake while still in the baking pan. The more holes, the better it is. Carefully pour jello liquid over the cake getting the liquid into the holes made. Put in Refrigerator while making topping.
  • 3. Topping: Add all 3 ingredients into a precooled mixing bowl. Beat until stiff. Take cake out of refrigerator and top with topping. Put back in refrigerator until serving time.

DOUBLE ORANGE REFRIGERATOR SHEET CAKE RECIPE - (4.3/5)



Double Orange Refrigerator Sheet Cake Recipe - (4.3/5) image

Provided by á-10791

Number Of Ingredients 8

Cake:
1 package orange jello (3 oz.)
1 Duncan Hines white or orange supreme cake mix
Topping:
1 envelope Dream Whip topping
1 package vanilla instant pudding
1 1/2 cups milk
1 teaspoon orange extract

Steps:

  • Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Mix and bake cake as directed on package in 9 x 13 pan. Cool cake 20 - 30 minutes. Poke holes through top of cake with skewer or large toothpick spacing holes about 1" apart. Using a cup, slowly pour jello into holes. Refrigerate cake. In a chilled deep bowl, blend and whip topping mix, pudding, cold milk and orange extract until stiff, 3 - 8 minutes. Immediately frost cake. Store in refrigerator and serve chilled.

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