Orange Cream Cake Recipe

Name: Orange Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. lemon cake mix; 1 envelope unsweetened orange drink mix; 3 eggs; 1 c. water; 1/3 c. vegetable oil; 2 3 oz. pkg. orange gelatin, divided; 1 c. boiling water; 1 c. cold water; 1 c. cold milk; 1 tsp. vanilla; 1 pkg. instant vanilla pudding mix; 8 oz. cool whip, thawed

Servings: persons

1 pkg. lemon cake mix
1 envelope unsweetened orange drink mix
3 eggs
1 c. water
1/3 c. vegetable oil
2 3 oz. pkg. orange gelatin, divided
1 c. boiling water
1 c. cold water
1 c. cold milk
1 tsp. vanilla
1 pkg. instant vanilla pudding mix
8 oz. cool whip, thawed

1
In a bowl combine cake and drink mix, eggs, water and oil. Beat on medium speed for 2 minutes.
2
Pour into an ungreased 9 x 13 pan.
3
Bake at 350 degrees for 25-30 minutes.
4
Using a meat fork poke holes in cake and cool on a wire rack for 30 minutes. Dissolve 1 pkg. gelatin in boiling water and then stir in cold water.
5
Pour over cake.
6
Cover and refrigerate for 2 hours.
7
In a bowl combine milk, vanilla, pudding mix and remaining gelatin and beat on low for 2 minutes.
8
Let stand for 5 minutes, fold into whipped topping and frost cake.
9
Refrigerate.
10
12 - 15 servings.

1048

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pkg. lemon cake mix, 1 envelope unsweetened orange drink mix, 3 eggs, 1 c. water, and more.

Yes, Orange Cream 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.

Orange Cream Cake

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