The combination of orange and vanilla has been used for centuries; its most popular form is in a creamsicle or dreamsicle, those frozen treats kids love. This dessert replicates those flavors for a cool treat. This is a fun recipe to make too. Kids will love helping.
The gelatin mixture seeps into the holes in the cake, forming little orange stripes. Then, a pudding mixture is combined with whipped cream to form the topping or frosting.
Serve this cake after an outdoor barbecue or for a summer holiday. You can use strawberry gelatin for patriotic colors, and top the cake with fresh blueberries. It's also great for a birthday party.
- 1 (18-ounce) package yellow cake mix
- 3 eggs
- 1-1/4 cups orange juice
- 1/3 cup oil
- 1 (3-ounce) package orange flavored gelatin
- 1/2 cup boiling water
- 1/2 cup cold water
- 1 (3 -ounce) package instant vanilla pudding (no cook type)
- 1 cup whole milk
- 1 tsp. vanilla
- 1-1/4 cups heavy whipping cream
- 1/3 cup powdered sugar
Preheat the oven to 350 F. Prepare cake mix as directed on package, using eggs, orange juice, and oil. Spray a 13 x 9-inch pan with a nonstick baking spray containing flour and add the cake batter.
Bake the cake at 350 F for 30 to 40 minutes or until the cake springs back when touched and it starts to pull away from sides of the pan. Cool the cake completely on a wire rack.
Using a wooden chopstick, poke small holes all over the cake, going right to the bottom of the pan.
In a small bowl, place 1 box orange gelatin. Pour the boiling water over the gelatin and stir until gelatin is completely dissolved. You can tell when the gelatin is dissolved by scooping up some of the mixtures in a metal spoon. Tilt it in the light to see if you can see any grains of sugar. If you can't, the gelatin is dissolved. If you can see grains, continue stirring.
Add 1 cup cold water to the gelatin mixture and mix well. Slowly pour this mixture over the cooled cake, making sure that the mixture gets into all the holes. Cover and chill in the refrigerator for 2 to 4 hours.
Then, in a medium bowl, combine the pudding mix, milk, and vanilla and beat well. In a small bowl, combine the heavy cream and the powdered sugar and beat until stiff peaks form. Fold the cream mixture into the pudding mixture and spread over the top of the cake. Cover and refrigerate for 4 to 8 hours before serving.