Orange Dreamsicle Cake
Creamy, bright, and irresistibly nostalgic, this Orange Dreamsicle Cake tastes like your favorite orange creamsicle ice cream — only softer, juicier, and perfect for a crowd.
Equipment
- 9x13 inch Pan
- Mixing Bowl
- Wooden Spoon
- Wire Rack
Ingredients
Cake Ingredients
- 1 package yellow cake mix Follow package for additional required ingredients like eggs, oil, and water.
JELL-O Ingredients
- 2 packages orange JELL-O 3 oz each, keep both packages separated for later use.
Pudding Ingredients
- 1 package vanilla instant pudding 3.4 oz, dry mix.
- 1 cup 2% milk Cold.
- 2 tsp vanilla extract
Topping Ingredients
- 1 tub Cool Whip 8 oz, thawed and chilled.
Instructions
- Prepare and bake the yellow cake in a 9x13-inch pan according to the package directions. Bake until a toothpick comes out clean. Remove from oven and let cool completely on a wire rack.
- Once the cake is cooled, use the handle of a wooden spoon to poke holes all over the surface, spacing holes about 1 inch apart.
- In a medium heatproof bowl, combine 1 package orange JELL-O with 1 cup boiling water and stir until fully dissolved. Then add 1 cup cold water and mix well. Pour this orange JELL-O mixture evenly over the cooled cake, allowing it to seep into the holes. Cover the pan and refrigerate for at least 4 hours.
- In another mixing bowl, whisk together the vanilla instant pudding mix, 1 cup cold milk, the remaining orange JELL-O powder, and 2 teaspoons vanilla extract. Whisk for two minutes until the pudding begins to thicken.
- Gently fold the thawed Cool Whip into the pudding mixture until smooth and evenly combined.
- After the cake has chilled and the JELL-O has set, spread the pudding-and-Cool-Whip mixture over the top in an even layer. Return to the refrigerator and chill for at least 1 hour before serving.
Notes
Store covered in the fridge for up to 4 days. This cake is not ideal for freezing once assembled.