Creamsicle Cake

By carvalhohm

Ingredients

• 1 package (18.25 ounces) lemon supreme cake mix
• 1 small package (3 ounces) orange Jell-O
• 1/3 cup vegetable oil
• 3 large eggs
• 1 teaspoon orange extract (do not omit)
• 1 1/4 cups orange juice
• 1/4 teaspoon unsweetened orange Kool-Aid, dry powder

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 350 degrees and spray a 9-by-13 pan with cooking spray.

Place cake mix, Jell-O, oil, eggs and orange extract in mixing bowl. Add orange juice and Kool-Aid and beat on low until moistened. Increase to medium and beat a few minutes longer. The batter will be smooth.

Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Don’t overbake.

If cake humps up in the center, when you take it out of the oven, put a folded towel over it and press down with your hands. Voilà — a perfectly even cake (what you are doing is pressing the air out). Let it cool while making the topping.

*Pineapple Cream Cheese Topping:*

Beat together:

1 can, about 20 ounces, crushed pineapple, drained or not, whatever you like (undrained, your frosting will be a little softer).

3 ounces cream cheese, softened

1 package (3.5 ounces) instant vanilla pudding

Then fold in:

8 ounces (or so) thawed Cool Whip

Spread on cooled cake and garnish as desired.

Tip: Make a double batch of topping. Use half for a wonderful dip for fresh fruit or to make tiny tarts. Use mandarin oranges instead of pineapple.

My notes: I baked this recipe as cupcakes, with a yield of 3 dozen smallish cupcakes. (15 minutes at 350 degrees)