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Orange Dreamsicle Cake

A fun and delicious Orange Dreamsicle Cake for your guests! The flavor of this cake reminds me of my childhood.

orange dreamsicle cake

Tired of always having the same kind of cake? Want to treat your family to something a little different? If you answered yes to either of those questions then this cake is for you. This Orange Dreamsicle Cake has a beautiful orange color to it. But don’t worry, the orange flavor is not overpowering.

I remember when I was young waiting for the ice cream truck to drive by, one of my favorite things to order from the ice cream truck (when my parents gave me money) was Orange Dreamsicle and Creamsicles. If you did as well, you will love this cake recipe.

orange dreamsicle cake

I made this layered Orange Dreamsicle cake using 2 round 9-inch pans but there is enough cake batter for you to use 2 round 8-inch pans if you want.

You can also skip the frosting like I did if your guests don’t care for coconut or pineapple.

As always, if your guests have a nut allergy you will want to skip that ingredient as well. If you like orange-flavored cakes, you should try my Orange Soda Bundt Cake recipe.

orange dreamsicle cake

This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.

orange dreamsicle cake

You will need the following ingredients to make this Orange Dreamsicle Cake recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

  • White Cake Mix
  • Milk
  • Orange Juice
  • Vegetable Oil
  • Orange Jello
  • French Vanilla Pudding
  • Eggs
  • Cool Whip
  • Pineapples
  • Sour Cream
  • Coconut
  • White Sugar
  • Pecans
  1. Preheat the oven to 350°F.
  2. Grease and flour two 9-inch cake pans. Set Aside
  3. In a large mixing bowl, add the cake mix (do not follow the directions on the box), milk, oil, orange juice, pudding, jello, and 4 large eggs, one at a time, beating well after each.
  4. Divide the cake batter evenly among the 2 prepared cake pans.
    cake batter in pans
  5. Bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool for about 15 minutes in the pans before removing to a wire rack to cool completely.
    cakes fresh out of the oven
  1. Completely drain the can of pineapples. Mash the pineapples with a spoon so that no juice remains. If you don’t do this, your frosting is going to be runny.
  2. In a medium mixing bowl, add the coconut, drained pineapples, sugar, cup of sour cream and one cup of Cool Whip. Mix well using a spatula.
  3. Spread the frosting between the 2 cake layers. Sprinkle the frosting with the chopped nuts (if using).
  4. Add another cup of cool whip to the remaining frosting mixture. Frost the outside of the cake.
orange dreamsicle cake

Orange Dreamsicle Cake

A fun and delicious Orange Dreamsicle Cake for your guests! The flavor of this cake reminds me of my childhood.
4.38 from 16 votes
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 565 kcal

Equipment

  • 2 Cake Pan (9-inch)
  • Bowl for Mixing
  • Hand Mixer
  • Wire Rack

Ingredients
 

CAKE INGREDIENTS

  • 15 ¼ oz White Cake Mix, 1 box
  • 1 Cup Milk, cold
  • ½ Cup Orange Juice
  • ½ Cup Vegetable Oil
  • 3 oz Orange Jello
  • 1 oz French Vanilla Pudding
  • 4 Eggs

FROSTING INGREDIENTS

  • 8 oz Whipped Topping
  • 20 oz Crushed Pineapples
  • 1 Cup Sour Cream
  • 1 Cup Coconut, shredded
  • 1 ½ Cup White Sugar
  • ½ Cup Pecans, finely chopped

Instructions
 

Make the Cakes

  • Preheat the oven to 350°F.
  • Grease and flour two 9 inch cake pans. Set Aside
  • In a large mixing bowl, add the cake mix (do not follow the directions on the box), milk, oil, orange juice, pudding, jello, and 4 large eggs, one at a time, beating well after each.
  • Divide the cake batter evenly among the 2 prepared cake pans.
  • Bake for 30 minutes or until toothpick comes out clean. Let the cakes cool for about 15 minutes in the pans before removing to a wire rack to cool completely.

Make the Frosting

  • Completely drain the can of pineapples. Mash the pineapples with a spoon so that no juice remains. If you don’t do this, your frosting is going to be runny.
  • In a medium mixing bowl, add the coconut, drained pineapples, sugar, cup of sour cream and one cup of Cool Whip. Mix well using a spatula.
  • Spread the frosting between the 2 cake layers. Sprinkle the frosting with the chopped nuts (if using).
  • Add another cup of cool whip to the remaining frosting mixture. Frost the outside of the cake.

Notes

-If you are short on time you can skip the coconut pineapple frosting and use store bought.
-This cake must be kept refrigerated!
→ This recipe may contain wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, and soy. Please take the necessary precautions.

Nutrition

Calories: 565kcalCarbohydrates: 88gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 66mgSodium: 447mgPotassium: 223mgFiber: 1gSugar: 68gVitamin A: 275IUVitamin C: 9.7mgCalcium: 160mgIron: 1.5mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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8 Comments

  1. I made this cake tonight. It’s in the oven now. I don’t see an oven temperature so I hope I guessed correctly. I used the small boxes of jello and pudding. I hope that’s correct also. Can’t wait for my family to try it! Thank you!

      1. Updated the recipe card for clarification. 1 ounce of the pudding mix. A 3-ounce box for the jello mix if using regular jello. If using the sugar-free orange jello mix you would use the 0.60-ounce box.

      2. Thank you for the clarification on the jello and pudding mixes! Sorry for the typos in my earlier request!

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