Real Recipes From Real Home Cooks ®

orange dreamsicle cake

★★★★☆ 54
a recipe by
Linda Griffith
Augusta, GA

This cake is so moist. Everytime I take it somewhere, I bring back an empty cake carrier. If you enjoyed Dreamsicle ice cream when you were growing up then you will love this cake. It's not a heavy cake and not real sweet...Just right. I hope your family will enjoy this cake as much as mine

Blue Ribbon Recipe

Wow, boy does this recipe bring memories! As a child I could often be found down at the country store with a Creamsicle in hand. And when I could get away with it, they were my breakfast of choice as well! We love this recipe and think it would be a great choice for your next bake sale or luncheon.

— The Test Kitchen @kitchencrew
★★★★☆ 54
serves 16
prep time 1 Hr 5 Min
cook time 30 Min
method Bake

Ingredients For orange dreamsicle cake

  • 1
    duncan hines orange supreme cake mix
  • 1 c
    milk, cold
  • 1/2 c
    orange juice, fresh
  • 1/2 c
    vegetable oil
  • 1 box
    orange jello, small
  • 1 box
    french vanilla instant pudding
  • 4 lg
    eggs
  • FROSTING
  • 1 md
    coolwhip
  • 1 lg
    can of crushed pineapple, well drained
  • 1 c
    sour cream
  • 2 pkg
    frozen coconuts
  • 1 1/2 c
    sugar
  • 1/2 c
    chopped pecans, finely chopped

How To Make orange dreamsicle cake

  • 1
    Open Pineapple and let it drain completely..Mash it with a spoon in the collander so that no juice is visible.. If you don't do this, your frosting is going to be runny
  • 2
    Prepare three 8 or 9 inch cake pans, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees.
  • 3
    In a large mixing bowl, put in the cake mix. Don't follow the cake recipe on the box, Instead, add the milk,oil,orange juice, pudding, jello, and 4 large eggs, one at a time, beating well after each.
  • 4
    Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees.
  • 5
    Cool on baking racks until completely cooled.
  • 6
    In a medium mixing bowl, add the frozen coconut, the large can of drained pineapple, sugar, cup of sour cream and one cup of coolwhip. Mix well by hand.
  • 7
    Spread between layers. Sprinkle the bottom and second layer with the chopped nuts. Next, add another cup or cup and a half of coolwhip to the frosting mixture. Frost the top and sides with the remaining frosting. Keep Refrigerated
  • 8
    Enjoy. This is a beautiful and delicious cake. The icing goes on really well.
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