I couldn’t find DH’s orange cake mix anywhere so I created this one using orange sherbet – it’s amazingly moist and tasty!
- 1 box white cake mix
- 2 c melted orange sherbet
- 1 small pkg vanilla instant pudding
- 2 containers (6 oz) Yoplait orange creamsicle yogurt
- 3 eggs
- 2 t orange extract
- 2 pkgs instant vanilla pudding
- 1/2 c water
- 14 oz sweetened condensed milk (I used fat-free)
- orange food coloring
- 1 t orange extract
- 2 c Cool Whip
- For cake:
- Combine all; beat 2 minutes. Pour into prepared cake pan(s). Bake according to pan size directions on cake mix.
- Combine pudding, water, SC milk and extract. Add food color to desired shade. Fold in Cool Whip. Refrigerate 30 mins. Spread between layers of cooled cake (thick). Keep refrigerated, but this does hold up well at room temperature.
I made this last night and it was AWESOME! Very moist, terrific texture and it so reminded me of a dreamsicle bar!
LOVED the cake, the filling was a bit thick for me...I am planning on trying again with maybe 1 or 1.5 packages of pudding instead of 2
This cake was a big hit at the party. However, I agree with cakelady, the filling was a bit thick for me .. think next time I'll only go with 1 package of pudding.
this was all Macsmom claimed it would be- moist, delicious & a huge hit. It is so moist & the flavor is spot on. I used 1 package of vanilla pudding for the filling based on the other reviews & it was perfect. Definitely adding to my flavor choices!
Once the cake is decorated, does it have to be refridgerated? TIA!!
Looks like the consensus is to reduce the pudding in the filling. One question, is the pudding in the filling a small 3.9oz box or large box?
Words simply do NOT describe how yummy this cake turned out to be! I am in a diabetic coma just describing the awesome taste of this!!
OMG!! I was looking for a creamsicle cake for my son's bday cake..and saw this one had the highest ratings..I gotta say...Im glad I did..because this cake is AWESOME!!!! Thank you So much for sharing this recipe..I will be making this again..:)
This is a really good orange cake...hands down the best I've had!! I made 30 cupcakes with this batter but I forgot to put the filling inside because I was in such a rush to taste them. I'm so glad I took a chance and tried this recipe it was a big it at my luncheon as everyone was saying they tasted like orange creamsicles. Thanks for sharing :)
I followed this recipe to the letter and it turned out perfectly! Everyone loved the moistness and flavor of the cuppies. I didn't make the filling but used a orange buttercream/ marshmallow fluff icing. Very, very tasty. Thanks Macsmom!
I am thinking this would not be a good cake to stack but wondering if anyone and tried doing do???? I have someone wanting a wedding cake with orange cake and automatically thought of this one but again, do you think this will hold up stacked??
This cake stacks just fine...and tastes yummy.
I made this for a birthday today, and it is seriously one of my favorite cakes ever! It's super moist and tastes amazing. The filling I used was actually just vanilla pudding (instant) whipped using heavy cream instead of milk to get a nice mousse consistency. I flavored the icing with vanilla and a hint of orange also. Thanks for the recipe!!
Can anyone tell me how these do as cupcakes? I saw some have made them, but do they get a nice dome or do they stay on the flat side with a crusted top? I notice my WASC cupcakes tend to do the later.
I'm a new member, I was looking for this type if cake. I have a couple of questions.
1. How much batter does this make? The same as the box says? 2. Can this be doubled?
Thanks in advance
Mmm just made this and I had a tiny scrap after I leveled. It is soo good and reminds me of a creamsicle. I did freeze it and I hope it thaws well because the tops were a tiny bit sticky. But other than that, the bread itself was amazing. I can't wait to make the filling too.
For Tricia1332: I measured a little over 6 cups. Sorry I can't be more precise.
Could you cover this in fondant??
I made this, and erroneously got a box of banana pudding mixed in among the vanilla for the filling and it ruined it. The banana flavor completely overpowered it no matter how hard I tried to not have to start over. Anyway, I also decided didn't like the feel/texture of the cool whip so, in my redo, I used real whipped cream in place of it in the filling. I also made an orange buttercream for frosting it. I took it to an event and people loved it. I thought it was okay. I had to do it as a sheet cake and I think I would have colored the filling a bit more because the color of the cake and filling were too similar. In any event. It tasted good, but I think real whipped cream is the ticket. As far as the pudding in the filling, I think it needs to be as thick as it is or the cake will smush it and slide.
Donna - The Frosting Fairy
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