Creamsicle Cake – a delicious recipe with Orange Gelatin, Vanilla, Milk, Eggs, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Bake the cake as directed in a 9 x 13"" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.", "***", "For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9"" cake pans. Bake cakes as directed and let cool", "", ". Then, make the orange gelatin as directed on the package AAA but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17"" jelly roll pan (1"" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. AAA AAA with Merrill Bradbury and Virginia Gibbs."]
212
kcal
Calories
7
g
Fat
13
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Pkg Yellow Cake Mix, 2 Pk Orange Gelatin, 1 Pk Vanilla Instant Pudding, 1 Cup 2% Milk, and more.
Yes, Creamsicle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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