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–+ servings

ORANGE CREAM CAKE

abrandtblog
This cake is absolutely delicious—light, moist, and bursting with citrus flavor! I give it 5 stars and make it often because it’s so easy and refreshing. It’s the perfect dessert for any time of year, whether for a summer picnic, a holiday gathering, or just a sweet treat at home!
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Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 15 servings
Calories 272 kcal

Equipment

  • Electric mixer
  • Measuring cups and spoons
  • Mixing bowl
  • Small pan
  • Spatula and wooden spoon

Ingredients
  

  • 15.25 ounces Vanilla White Cake Mix
  • 3 eggs room temperature
  • 1 cup milk Almond, Oat or Soy milk
  • ½ cup vegetable oil
  • 1 tbsp orange zest or ½ tbsp dried ground orange zest
  • JELLO:
  • 3.4 ounce orange JELLO
  • 1 ¼ cup boiling water
  • 1/3 cup orange juice
  • Mandarin Frosting:
  • 15 ounce can of mandarin oranges don’t drain
  • 3.4 ounce JELLO vanilla pudding
  • 8 ounce tub Cool Whip

Instructions
 

  • Instructions:
  • Follow directions for cake according to the box, for 9x13 cake pan sprayed with nonstick oil. Mix cake mix, milk (substituting the water with milk of your choice), eggs, oil and orange zest.
  • Bake according to package instructions. Cool for 10 minutes. After cooling poke holes in the cake (approximately 12-15 with skewer or handle of wooden spoon).
  • Meanwhile, boil water and add the JELLO stirring until dissolved. Then add orange juice.
  • Carefully pour the JELLO over the cake. Refrigerate for 3 hours.
  • After cake has cooled in the refrigerator for at least 3 hours make the frosting.
  • Mix pudding mix with the mandarin oranges until it is completely mixed and mandarins have broken up and the pudding mix is smooth.
  • Mix in the Cool Whip.
  • Return to refrigerator for at least 30 minutes before serving.

Notes

  • Milk Alternatives: You can use almond, oat, or soy milk instead of regular milk without affecting the texture.
  • Make It Lighter: For a lower-calorie version, use sugar-free pudding, light Cool Whip, and a reduced-sugar cake mix.
  • More Citrus Flavor: Add an extra teaspoon of orange zest or a splash of orange extract for a stronger citrus kick.
  • Serving Tip: This cake tastes even better when chilled for a few hours before serving!
  • Storage: Store in the refrigerator for up to 3 days in an airtight container.

Nutrition

Serving: 15slicesCalories: 272kcalCarbohydrates: 28.7gProtein: 2.9gFat: 12.6gSodium: 196mgFiber: 0.16gSugar: 20.2g
Keyword Orange Cream Cake
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