Orangedreamcake Recipes

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:

• 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 DREAM CAKE

Steps:

• In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
• Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
• In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
• Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.

HAWAIIAN SUNSET CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until 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!

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

Steps:

• Preheat oven to 350F (or 175C) Grease and flour a bundt cake pan and set aside.
• Dump cake mix, jello powder and Dream Whip powder in a large mixing bowl.
• Stir together until well mixed.
• Add oil, milk and eggs and mix for 3 minutes with an electric mixer.
• Pour into prepared bundt cake pan.
• Bake for 30-35 minutes.
• Insert a toothpick in the center of the cake.
• When the toothpick comes out clean, the cake is done.
• Remove the cake from the oven and allow to cool for 10 minutes.
• Place a dinner or cake plate, bottom side up, on top of the cake pan.
• Turn over and lightly shake the pan to help loosen the cake from it.
• You might be able to feel the cake loosen from the pan.
• While cake is still warm (but not hot) spread a light layer of the frosting on the side and top of the cake.
• This will result in a nice glaze effect on the cake.
• Or you can allow the cake to completely cool and frost it like you would normally frost a cake.

ORANGE DREAM CAKE

Steps:

• In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
• Meanwhile, heat oven to 350°F; grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
• In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
• Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.
• High Altitude (3500-6500 ft): Use 1 3/4 cups Bisquick mix and 1/2 cup milk in cake.

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.