Orange Creamsicle Cake Delight (Print Version)
# Ingredients:
→ Cake
01 -
15.25 ounces vanilla cake mix
02 -
3 eggs, room temperature
03 -
1 cup milk or vanilla almond milk
04 -
½ cup vegetable oil
05 -
1 tablespoon orange zest
06 -
3.4 ounces orange JELLO
07 -
1 ¼ cups boiling water
08 -
⅓ cup freshly squeezed orange juice
→ Frosting
09 -
15 ounces canned mandarin oranges, undrained
10 -
3.5 ounces vanilla instant pudding mix
11 -
8 ounces Cool Whip
# Instructions:
01 -
Prepare the cake mix following package instructions for a 9x13 inch pan, substituting vanilla almond milk or milk for water. Add orange zest to the batter.
02 -
Bake according to package directions. Allow to cool on a rack for approximately 10 minutes.
03 -
Use a skewer to poke holes all over the top of the cake.
04 -
Place orange JELLO mix in a heatproof bowl. Slowly add boiling water and whisk until fully dissolved. Stir in fresh orange juice.
05 -
Slowly pour the JELLO mixture evenly over the top of the cake. Refrigerate for at least 3 hours.
06 -
Beat together the canned mandarins and pudding mix until combined. Gently fold in Cool Whip until fully incorporated.
07 -
Spread the frosting evenly over the cooled cake. Refrigerate for at least 30 minutes before serving.
# Notes:
01 -
Store any leftover cake in an airtight container and refrigerate for up to 3 days.