Thursday, September 13, 2012

Creamsicle Cake

My mom requested a creamsicle cake for her birthday this year. I was never really a fan of orange-cream flavored baked goods, but after tasting this cake, I have since changed my mind. I used a cake mix as the base and added orange gelatin and orange juice in place of the water to pump up the orange flavor. I filled it with whipped topping mixed with orange gelatin mix and iced it with the remaining whipped topping. The result was a light and luscious orange-vanilla cake. It was a perfect cake for the end of the summer.

Creamsicle Cake
source: adapted from Bird on a Cake

1 package white cake mix (I used Duncan Hines french vanilla.)
3/4 of 3 oz. package orange flavored gelatin 
eggs, oil, and water per directions on box (I used orange juice in place of water.)

Preheat oven to 350 degrees, and spray two 9-inch cake pans with nonstick spay.

Mix all ingredients in a large bowl and beat on medium speed for two minutes.

Pour batter into prepared cakes pans, and bake according to directions on box.

Cool pans on wire rack for 10 minutes, and then invert pans onto rack and remove cakes. 

Cool completely before frosting.

Icing and Filling

1 container whipped topping (You can also use fresh whipped cream.)
1/4 of 3 oz. package orange flavored gelatin

Fold remaining orange gelatin into whipped topping (or whipped cream) and fill cake. Frost cake with remaining whipped topping (or whipped cream).

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