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Orange Dreamsicle Cake

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(total ratings: 5)
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Servings: 10-12
"I have alot of requests to make this cake, and so many requests for the recipe. The last time I made it, I only added 2 tablespoons of orange juice to the icing and it was not runny, and was easier to spread.".....Margie Kirkman

For the Cake:
1 box Duncan Hines Orange Supreme Cake Mix
1 box (3 oz. size) Orange Flavored Jello
(Mix and sift above ingredients together).
1/3 cup cooking oil or soft margarine
2 eggs
1 1/2 cups water or orange juice (I use the orange juice)
(Add these ingredients to the above sifted cake mix and jello mix).

For the Icing:
1 (8 oz.) carton sour cream
1/4 to 1/2 cup orange juice
1 cup white sugar
1 (8 oz.) container Cool Whip (Frozen Whipped Topping), thawed
1 (9 oz.) bag flaked coconut

For the Cake:
Preheat oven to 350 degrees F (180 C). Grease and flour two 9-inch (23 cm) round cake pans.

Sift cake mix and jello mix together. Add to this mixture the cooking oil, the eggs, the water (or orange juice, if using). Beat well with electric mixer.

Evenly pour batter into prepared cake pans. Bake at 350 degrees F (180 C) for 20 to 30 minutes, or until cakes come loose from sides of pans. Cool cakes on rack for at least 20-30 minutes.

For the Icing:
In a large bowl using an electric mixer, mix all icing ingredients together, beat until fluffy.

To Assemble Cake:
Invert one cooled cake layer onto serving plate. Spread with icing. Place second cake layer on top of first layer and frost top and sides of cake. Store cake in refrigerator.

Makes 10-12 servings.

Photograph taken by Diana Baker Woodall© 2003

Source: Margie Kirkman
Submitted By: Margie Kirkman
Date: February 17, 2003


Reviewer: Clarissa Gartin
Reviewer: Barb Lump
It was the best dessert my camping club ever tasted. Everyone wants the recipe. I followed the suggestion of 1-2 TBS of orange juice for the frosting (perfect). I also made it in a 9 x 13-inch pan for easy storage in my camper fridge. It took about 8-10 more minutes to bake in the 9 x 13-inch pan.

Reviewer: Diane Mattson
I made this cake for my husbands birthday yesterday and it was awesome! I also made it in a 9x13 pan, and used about 2 T. of orange juice in the frosting as someone else recommended so it wouldn't be runny. I did add some vanilla extract to the frosting since I wasn't sure about the taste of the frosting. It is quite a bit different tasting than your average frosting, but when you eat the frosting and cake put together, it is sooo good. I definitely plan to make this cake again.

Reviewer: Carmichael Vendeheim
I made this for the third time Tuesday on my husbands birthday. I tweaked it a bit with pineapple and heavy cream, replacing the coconut/sour cream. God, it could not have been better. Oh, and I did this for the first time in cupcakes form, that way he can take them to work for his lunch break, where as taking a piece of cake is sloppy and a mess.

Reviewer: Carmichael Vendeheim
I also forgot to mention that each time I make it, I use orange soda instead of the water, as my husband is an orange flavor lover and this makes it extra orange flavored and sweet.


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