Creamsicle Cake Jello Cake Food

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

ORANGE DREAMSICLE JELLO CAKE

Steps:

• Mix and bake cake according to directions on the box, using a 9×13 cake pan. Cool on a wire rack for at least 20 minutes.
• After the cake cools, poke holes in the cake with a fork. Holes should not go all the way through the cake to the bottom of the pan. The entire cake should be perforated this way with holes every 1/2 - 3/4 inch.
• Place jello mix in a medium bowl and add boiling water, stir for 2 minutes until jello is completely dissolved (do not chill jello).
• Pour Jello over cake allowing it to seep into holes.
• Place the cake in the refrigerator at least 3-4 hours before serving. Top each piece with cool whip when serving. (keep cake refrigerated)

CREAMSICLE CAKE - JELLO CAKE

Steps:

• Bake cake as directed in 9x13 inch pan.
• When done, use fork to punch holes around the entire top of cake.
• Let cool.
• In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water. Allow the gelatin to thicken.
• Pour over the top of cake and refrigerate 2-3 hours.
• Mix remaining box of gelatin, pudding, milk and vanilla together.
• Beat well.
• Fold dessert topping into mixture and spread on top of cake.
• Keep refrigerated.
• If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.

CREAMSICLE JELL-O CAKE

Steps:

• 1. Instructions to make/bake the cake: Preheat oven to 350º. (If using a metal or glass pan, preheat oven to 325º.) Grease inside of one 13x9x2-inch pan with shortening. Lightly flour the pan.
• 2. In a large mixing bowl, add the dry cake mix, eggs, vegetable oil, and water. Beat ingredients at low speed for 30-60 seconds. Then beat at medium speed for about 2 minutes. Scrape down the sides of bowl, then continue to mix batter for another minute or two, until batter ingredients are well combined together.
• 3. Pour batter into cake pan, and bake immediately. (Since I used a pyrex glass cake pan, I baked my cake for 35 minutes in a 325º oven.) Be sure to check the back of the boxed cake mix, to see how long to bake your cake, for what type of pan you are using.
• 4. After removing pan from oven, use a toothpick to poke wholes over the entire cake. This may seem a bit time consuming, but be sure to poke every inch of the cake. Set cake aside to cool. Once the cake has cooled, follow instructions for preparing the gelatin.
• 5. In a heat-proof bowl, add the orange gelatin and hot boiling water, and stir for 2 minutes. Now add the 1 cup of cold water, and stir for about 30 seconds. Use a large spoon to pour the liquid gelatin over the entire cake. Once that is done, I then place the cake in the refrigerator for several hours, (about 4-6 hours) before frosting the cake.
• 6. Instructions to prepare frosting and to frost the cake: In a large deep bowl, add the softened cream cheese; beat for a minute with an electric hand held mixer. Now add the milk, and beat until milk and cream cheese are well mixed together. Add the extracts, kool-aid, and boxed pudding mix; beat well to combine all the ingredients together. Using the hand held mixer, gently mix in the entire container of Cool Whip. Spoon large dollops of the frosting over the cake, until it's covered the entired cake. Carefully spread frosting to cover the cake.
• 7. I refrigerated the cake overnight in the fridge, and served it the next day. Cut cake into 16 slices, before serving. Carefully remove cake from pan when ready to serve, as this is an extremely moist cake.
• 8. Note: I found this cake keeps well for several days in the refrigerator. Also, when making this cake, I had noticed the boxed cake mix I used, had expired past the due date, so when I mixed the cake ingredients together, I also added 1 tablespoon of merguine powder, which I got from the baking dept at our Festival Foods Store. The merigune powder added some height to the cake. Some cakes when past the expiration date, may not rise as much, so by adding the tablespoon of the powder, helps the cake to rise up nicely.

CREAMSICLE CAKE

Steps:

• In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil.
• Beat on medium speed for 2 minutes.
• Pour into a greased and floured 9x13-inch baking pan.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Using a meat fork, poke holes in top of cake.
• Cool in pan on a wire rack for 30 minutes.
• Meanwhile, in a bowl, dissolve one package of gelatin in boiling water.
• Stir in cold water.
• Pour over top of cake.
• Cover and refrigerate for 2 hours.
• In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes.
• Let stand for 5 minutes; fold in whipped topping.
• Frost cake.
• Refrigerate leftovers.

BEST ORANGE DREAMSICLE CAKE

Steps:

• Set out Cool Whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan,.
• After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
• Prepare Orange jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes.
• In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
• Stir in orange and vanilla extracts, mix well.
• Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.