ORANGE CREAMSICLE ICE CREAM CAKE
Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.
Provided by Ali Slagle
Categories easy, cakes, ice creams and sorbets, dessert
Time 2h20m
Yield Makes one 8-inch-round cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
- Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
- Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.
ORANGE CREAM CAKE III
Creamy orange flavored cake. This is an excellent summer cake!
Provided by shirleyo
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
- Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
- Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 26.1 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 218 mg, Sugar 18 g
ORANGE CREAM CAKE
Kids of all ages will enjoy the old-fashioned flavor of this super-moist cake topped with a soft light frosting. "This dessert reminds me of the frozen Creamsicles I enjoyed as a child," remarks Star Pooley of Paradise, California.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes., Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. , In a large bowl, combine the 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.
Nutrition Facts :
ORANGE CREAMSICLE CAKE
This easy Orange Creamsicle Poke Cake is a wonderful addition to all your summer parties! A lovely vanilla cake that is bursting with orange flavor and topped with a fluffy orange and vanilla frosting that no one will be able to resist!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 38m
Number Of Ingredients 11
Steps:
- Prepare cake mix according to package directions, for a 9 x 13 inch baking pan, substituting vanilla almondmilk (or regular milk) for the water and adding the orange zest. (Your exact measurements may vary slightly depending on the brand of cake mix you use.)
- Bake using package directions. Remove from oven and let cool on a rack for approximately 10 minutes.
- Use a skewer to poke holes in the top of the cake.
- Place orange JELLO mix in a heat proof bowl and slowly add boiling water. Whisk until the JELLO has completely dissolved.
- Stir in fresh orange juice.
- Carefully and slowly pour JELLO mixture over the top of the cake. Refrigerate for at least 3 hours.
- Beat mandarins and pudding mix together until combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 172 kcal, Carbohydrate 27 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 198 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
BEST ORANGE CREAMSICLE CAKE
This is by far one of the best cake recipes. You simply must try it! 8) Very fun, refreshing, wonderful cake for summer! Enjoy!
Provided by OceanIvy
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
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!
DR. WHITE'S ORANGE CREAM CAKE
Based on recipe from the Junior League of New Orleans
Provided by Food Network
Categories dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- In a large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until each addition is completely dissolved. Do not scrape sides of bowl at any time.
- Whites should stand in stiff peaks. Set aside.
- In a large bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Continue beating, gradually sprinkling in 1/2 cup sugar; beat until pale yellow. Reduce to low speed; add flour, 1/4 cup orange juice, baking powder and salt until well mixed, occasionally scraping bowl with spatula. Using a spatula, fold the egg white mixture into the yolk mixture until just blended.
- Line 2, 9 inch round cake pans with waxed paper; do not grease. Pour batter into pans and bake for 40 minutes or until cake springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks. With fork, prick holes in cake layers.
- In a small saucepan over medium heat, boil 1/3 cup water, and the remaining 1/4 cup sugar for 3 minutes. Stir in the remaining 1/2 cup orange juice. Drizzle evenly over layers and let stand for 30 minutes.
- In a small bowl, with mixer at medium speed, beat cream and powdered sugar until soft peaks form. Fold in orange peel.
- Place one layer on serving platter and spread with 1/3 of whipped cream. Top with second layer. Frost top and sides with remaining cream. Garnish with orange sections or candied orange peel and fresh mint sprigs. Refrigerate.
- For best results in whipping cream, chill the bowl and the beaters beforehand.
- For a variation on the orange cake, spread a thinlayer of marmalade between the layers.
- Dr. White also calls this cake "waxed paper" cake and warns not to forget to remove the waxed paper before icing, as he once did.
ORANGE AND CREAM CAKE
The name says it all: Orange and Cream Cake. This dessert is bursting with orange juice, zest, Grand Marnier, and loads of cream. It's a delightful cake in winter when oranges are fresh and plentiful.
Provided by Trish Boyle
Categories Dessert
Time 5h
Number Of Ingredients 28
Steps:
- Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch round cake pan. Dust the pan with flour.
- Sift together the cake flour and salt into a medium bowl. Whisk to combine, and set aside.
- In the bowl of an electric mixer, whisk together the eggs and sugar by hand. Set the bowl over a saucepan of simmering water (make sure that the bottom of the bowl does not touch the water) and heat, whisking constantly, until the eggs are warm. Transfer the bowl to the electric mixer stand and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 8 minutes. Reduce the speed to low and beat in the orange zest and vanilla extract.
- Sift one-third of the flour mixture over the batter and gently fold it in with a rubber spatula. Sift in the remaining flour mixture in two more additions, again folding in gently. Put the melted butter in a small bowl, scoop about 3/4 cup of the cake batter into the bowl, and stir until blended. Fold this mixture into the remaining cake batter. Scrape the batter into the prepared pan.
- Bake the cake for 18 to 22 minutes, until the top springs back when lightly touched and a tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and cool completely.
- In a small saucepan, combine the sugar and water and bring to boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the orange juice and liqueur, if using. Set aside to cool.
- Pour the water into a medium saucepan and sprinkle the gelatin over it. Let the gelatin soften for 5 minutes.
- Whisk the orange zest, orange juice, lemon juice, sugar, and yolks into the gelatin. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and reaches 180°F (82°C) on an instant-read thermometer. Pour the mixture through a fine-mesh sieve into a medium bowl. Stir in the orange liqueur, if using, and vanilla extract.
- Set the bowl containing the orange mixture in a large bowl filled about one-third of the way with ice water (be careful that the water doesn't splash into the orange mixture). Stir the orange mixture frequently until it is completely cool, about 10 minutes.
- In the bowl of an electric mixer, using the whisk attachment, whip the heavy cream at medium-high speed to firm peaks. Fold in the orange mixture. (The mousse should be used immediately.)
- Using a long serrated knife, cut the cake horizontally into 2 layers. Place a cake layer cut side up in the bottom of a 9-by-3-inch pan, centering it in the pan. Generously brush the cake with half of the orange syrup. Scrape half of the mousse onto the cake and, using a small offset metal spatula, spread it into an even layer, letting the mousse fill the gap between the cake and the side of the pan. Center the remaining cake layer, cut side up, on top. Brush with the remaining orange syrup. Scrape the remaining mousse on top and spread it into an even layer as before.
- Refrigerate the cake for at least 3 hours, until set.
- Using a sharp paring knife, remove the peel of each orange in vertical strips, trying not to include any of the bitter white pith. If any of the pith remains, place each strip, pith side up, on a cutting board and use the paring knife, with the blade parallel to the board, to carefully slice it off. Cut the zest into fine julienne strips.
- Half fill a medium saucepan with water and bring it to a boil. Add the strips of zest, reduce the heat to a simmer, and simmer for about 15 minutes. Drain and rinse the zest.
- In the same saucepan, combine the sugar, water, and cream of tartar and bring to a boil, stirring constantly to dissolve the sugar. Add the zest, cover the pan, and reduce the heat to low. Let the zest simmer for another 15 minutes. Remove the pan from the heat and cool completely.
- The zest can be stored in its syrup in an airtight container for up to a month. When you are ready to use it, drain it well and toss it in the granulated sugar, breaking up any lumps of sugar with your hands. Spread the zest out on a baking sheet and let dry at room temperature for at least 2 hours before using.
- Run a thin-bladed, sharp knife under hot water and wipe dry. Run the knife between the cake and the side of the springform pan to loosen the cake; reheat the knife as necessary. Remove the side of the pan. Use a small metal spatula to smooth the mousse on the sides of the cake if necessary. Refrigerate the cake if not serving immediately.
- To serve, garnish the top of the cake with the whipped cream (either piped or dolloped) and candied orange zest. Slice the cake using a thin-bladed, sharp knife. Store in the refrigerator, loosely covered, for up to 3 days.
Nutrition Facts : ServingSize 1 slice, Calories 544 kcal, Carbohydrate 80 g, Protein 8 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 237 mg, Sodium 77 mg, Fiber 2 g, Sugar 69 g, UnsaturatedFat 8 g
FIVE-LAYER ORANGE CREAM CAKE
Steps:
- Place 2 tablespoon water in small bowl. Sprinkle gelatin over. Let stand until softened, about 10 minutes.
- Combine juice and sugar in heavy medium saucepan. Stir over medium heater until sugar dissolves. Whisk cornstarch and 3 tablespoons water in medium bowl until blended. Whisk in egg yolks. Gradually whisk half of hot juice mixture into egg mixture. Return mixture to same saucepan. Stir over medium heat until mixture boils and thickens, about 2 minutes. Strain into large bowl. Add gelatin mixture and 1 teaspoon grated peel; stir until gelatin dissolves. Press plastic onto surface of custard; chill until cool but not set, about 30 minutes.
- Beat cream and vanilla in another bowl until stiff peaks form. Whisk custard until smooth. Fold 1/2 cup whipped cream into custard. Gently fold remaining cream into custard in 2 additions.
- Place bottom cake layer on platter. Place strips of waxed paper under edges of cake to protect platter. Spread 1/2 cup orange cream over cake. Repeat layering with remaining cake layers and 1 1/2 cups orange cream, using 1/2 cup cream per layer and ending with top cake layer. Spread remaining orange cream over top and sides of cake. Sprinkle thin strips of orange peel down center of cake. Remove waxed paper.(Can be made 1 day ahead. Cover with cake dome and chill.)
ORANGE CREAM CAKE
Orange flavored cake with an orange filling and iced with orange flavored whipped cream. Tastes just like an orange creamsicle. Please make sure to read the whole recipe before beginning.
Provided by smns65
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- To make the cake:.
- Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
- To make the filling:.
- Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
- To make the icing:.
- Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
- To assemble the cake:.
- Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
- Note:.
- I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.
Nutrition Facts : Calories 577.6, Fat 32.2, SaturatedFat 19.7, Cholesterol 150.7, Sodium 310.2, Carbohydrate 68.1, Fiber 0.6, Sugar 46.4, Protein 5.5
ORANGE LAYER CAKE
This tender, flavorful orange layer cake is made with fresh orange juice and zest and is frosted with a tangy orange cream cheese icing.
Provided by Ann Otis
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a stand mixer fitted with the paddle attachment, cream together the butter, oil and sugar on medium speed until light and fluffy, about 3-4 minutes.
- To the stand mixer bowl, add the eggs, egg yolk, vanilla and orange zest. Beat until well combined, scraping down the sides of the bowl as needed.
- In a measuring cup, combine the milk and orange juice.
- With the mixer on low speed, alternate adding the flour mixture and milk/OJ mixture, in 3 instalments each, beating until JUST combined (do not over beat).
- Remove the bowl from the stand mixer and give it a good stir with a rubber spatula, scraping the bottom and sides of the bowl. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow the layers to cool in the pan for 15-20 minutes and turn them over onto a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth. Beat in the vanilla extract and orange zest.
- Add the confectioner's sugar, one cup at a time, until the frosting is smooth and creamy. If you think it is too soft, put the bowl in the refrigerator for about an hour to firm up.
- Place one cake layer on a plate or turntable, and using an offset spatula, frost the top with about 1 cup of frosting. Place the second layer upside down on top and frost the top and sides of the cake. Decorate with orange slices if desired.
Nutrition Facts : Calories 612 kcal, Carbohydrate 86 g, Protein 6 g, Fat 28 g, SaturatedFat 18 g, Cholesterol 120 mg, Sodium 231 mg, Fiber 1 g, Sugar 66 g, ServingSize 1 serving
More about "orange cream cake iii food"
ORANGE CREAM LAYER CAKE RECIPE - LAND O'LAKES
From landolakes.com
4.4/5 (7)Calories 480 per servingServings 12
- Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange zest in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined.
- Spread batter evenly into prepared pans. Bake 27-32 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
ORANGE CREAMSICLE CAKE - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 4 hrs 30 minsServings 12Calories 142 per serving
- Cover with plastic wrap and freeze at least 4 hours or overnight. (Once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks.) To serve: Unwrap; transfer frozen cake to a serving plate.
ORANGE DREAMSICLE CAKE- DELICIOUS HOMEMADE RECIPE | MY ...
From mycakeschool.com
4.5/5 (389)Category Recipes
10 BEST ORANGE CREAMSICLE CAKE RECIPES - YUMMLY
From yummly.com
ORANGE CREAM CHEESE CAKE - THE MIDNIGHT BAKER - CITRUSY
From bakeatmidnite.com
Cuisine AmericanCategory Dessert, SnackServings 12Calories 361 per serving
ORANGE CREAM CAKE - DELICIOUSLY SPRINKLED
From deliciouslysprinkled.com
4.5/5 (31)Total Time 1 hrCategory Cakes & PiesCalories 567 per serving
- Use a electric or stand mixer, mix the cake mix, vanilla instant pudding mix, vegetable oil, milk, sour cream and eggs until combined.
- Pour cake batter evenly into 2 prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting.
- Mix the softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, whipping cream, vanilla extract, and salt. Increase to high-speed and beat for 3 minutes. Using a spoon, stir in 3 Tablespoons of sweet orange marmalade until evenly distributed throughout the frosting.
ORANGE & CREAM CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (3)Total Time 1 hr
- Preheat the oven to 350°F. Lightly grease two celebration cake pans, or two 8" round or 9" round cake pans., To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar until light and creamy., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Add the vanilla, Fiori, and orange zest, mixing until smooth., In a separate bowl, combine the salt, baking powder, and flour.
- Add this mixture to the wet ingredients in two additions, alternating with the orange juice., Spread a quarter of the batter into the prepared pans — if you have a kitchen scale you should spread about 8 1/4 ounces of batter into each pan., Bake the cakes for 11 to 13 minutes, until golden.
- Remove them from the oven, allow them to cool for 10 minutes, then gently turn them out onto a rack to cool completely., Wash, dry, and prepare your pans again; then repeat with the remaining batter., To make the filling: Beat the cream cheese slowly and gently until fluffy and free of lumps., Add the remaining ingredients.
- Stir on low speed until blended, then beat on high for 2 minutes., Layer the cakes with the filling, leaving the top layer bare of filling.
ORANGE CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
- Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
- Spread Orange Cream Filling between cake layers (not on top). Cover and chill at least 4 hours.
- Spread Orange Buttercream Frosting on top and sides of cake. Garnish, if desired. Store in refrigerator. (Cake may be frozen up to 1 month.)
ORANGE CREAMSICLE ICE CREAM CAKE | HOMEMADE ORANGE ICE ...
From lifeloveandsugar.com
4/5 (1)Total Time 43 minsCategory DessertCalories 401 per serving
- 1. Preheat oven to 350 degrees. Line the bottom of an 8 inch cake pan with parchment paper and grease the sides.
- 1. To make the ice cream layers, beat the cream cheese and sugar in a mixer bowl until smooth.
- 1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done.
ORANGE ITALIAN CREAM CAKE - SMARTYPANTSKITCHEN
From smartypantskitchen.com
Ratings 4Category DessertCuisine International, ItalianTotal Time 9 hrs 10 mins
ORANGE CREAMSICLE CAKE (FROM SCRATCH) - SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 22Calories 751 per servingCategory Dessert
- Make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter). Preheat your oven to 335℉
- Microwave chocolate in microwave safe bowl for 1 minute to soften. Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutesWhisk gently to combine cream and chocolate, do not incorporate airPour into a shallow pan or dish to let stiffen up to buttercream consistency. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
ORANGE CREAM CAKE III - YUM TASTE
From yumtaste.com
Estimated Reading Time 30 secs
ORANGE CREAM LAYER CAKE - AMORETTI
From amoretti.com
Estimated Reading Time 2 mins
CREAMY VANILLA-ORANGE CHEESECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (25)Calories 310 per servingTotal Time 1 hr 45 mins
ORANGE DREAM CAKE - MRFOOD.COM
From mrfood.com
4/5 (37)Estimated Reading Time 1 minCategory Cakes
ORANGE CREAMSICLE CUPCAKES - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Reviews 34Calories 310 per servingCategory Cupcake Corner
ORANGE CREAM CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 3 hrs
ORANGE CREAM CAKE RECIPE | RECIPELAND
From recipeland.com
Servings 12Calories 410 per servingTotal Time 1 hr 30 mins
ORANGE CREAM CAKE - NEW ENGLAND TODAY
From newengland.com
Estimated Reading Time 30 secs
ORANGE CREAM CAKE RECIPE - OLD FARMER'S ALMANAC
From almanac.com
Cuisine Cakes And FrostingsCategory DessertsServings 8
ORANGE CREAM CAKE IV - YUM TASTE
From yumtaste.com
Estimated Reading Time 40 secs
ORANGE CREME SODAS RECIPE
From crecipe.com
ORANGE CREAMSICLE CAKE - WIKIPEDIA
From en.wikipedia.org
ORANGE CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ORANGE CREAM CAKE III GOOD RECIPES - MELISSA FOOD
From recipesmelissafood.blogspot.com
CARROT CAKE III - FOOD NEWS
From foodnewsnews.com
ORANGE CREAM CAKE III | RECIPE | ORANGE JUICE CAKE RECIPE ...
From pinterest.com
ORANGE CREAM CAKE III GOOD RECIPES
From devonhblack.blogspot.com
ORANGE CREAM CAKE III SO TASTY - AKUZIRAH.BLOGSPOT.COM
From akuzirah.blogspot.com
ORANGE CREAM CAKE III THE BEST RECIPES - RECIPES FOR A HOME
From bnaobdlgoetvce437.blogspot.com
MANDARIN ORANGE CAKE III RECIPE - FOOD NEWS
From foodnewsnews.com
ORANGE CREAM CAKE III RECIPES
From tfrecipes.com
ORANGE CREAM CAKE III - REVIEW BY PEARL WATSON ...
From allrecipes.com
ORANGE CREAM CAKE III | RECIPE | ORANGE CREAM CAKE, CREAM ...
From pinterest.co.uk
ORANGE CREAM CAKE III POPULAR RECIPES
From easyfoodrecip.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love