Orange Dreamsicle Cake
Updated on November 23, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 8 Comments • Jump to Recipe
A fun and delicious Orange Dreamsicle Cake for your guests! The flavor of this cake reminds me of my childhood.
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.
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.
Nut Allergy Warning
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
Equipment Needed
Using the right equipment can make a big difference. Here are my favorite tools for this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free.
Gather your Ingredients
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 – I use 2% milk
- Orange Juice – fresh orange juice whenever possible
- Vegetable Oil – you can also use canola oil or olive oil
- Orange Jello
- French Vanilla Pudding
- Eggs – fresh large eggs as much as possible
- Cool Whip
- Pineapples
- Sour Cream – I like to use a light sour cream as it has up to 50% less fat
- Coconut
- White Sugar – you can also use any sugar alternative
- Pecans
How to Make Orange Dreamsicle Cake
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 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.
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.
Printable Recipe Card
Orange Dreamsicle Cake
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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
Equipment Needed
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Nutrition
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.
May I also ask what size can of pineapple should I use? Thanks!
a 15-60 oz can will work.
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!
Thanks for catching that. 350°F works as that is the recommended temp for boxed cake mixes. Hope your family enjoyed it!
What size box for the jello and what size box r the pudding?f
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.
Thank you for the clarification on the jello and pudding mixes! Sorry for the typos in my earlier request!
Love it