Orange Dreamsicle Refrigerator Cake Recipes

Steps:

• 1. Prepare and bake cake according to box instructions for a 9"x13" glass pan.
• 2. Immediately upon removing cake from oven, poke holes all over using a skewer or chopstick.
• 3. Pour orange gelatin into a medium bowl, add boiling water and mix until dissolved.
• 4. Slowly pour (or spoon) over cake, filling all the holes well.
• 5. Allow cake to cool completely (after 1/2 hr., it can be refrigerated to hasten the cooling.)
• 6. When the cake has cooled, in a large bowl, beat cream cheese with powdered sugar, until fluffy.
• 7. Gradually beat in 1/4 of the cup of milk, until smooth.
• 8. Gradually add remaining 3/4 cup milk and blend until smooth.
• 9. Add the vanilla pudding mix, vanilla extract and orange extract and mix until smooth.
• 10. Fold in whipped topping until well incorporated.
• 11. Spread evenly over cake, then cover and refrigerate for 2 to 3 hrs. before serving.
• 12. Cover and refrigerate leftovers.

Steps:

• Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.

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.

Steps:

• 1. Place a rack in the center of the oven and preheat the oven to 350°F.
• 2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
• 3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
• 4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
• 5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
• 6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
• 7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.

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.