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Dreamsicle Cake

Dreamsicle Cake

Rita’s Dreamsicle Cake recipe is sure to please.


As I write this column, I’m waiting on clone #4 of the Orange Dreamsicle Cake like Fireside Restaurant in Georgetown and a number of other restaurants’ versions, to cool so I can frost it.

I’m taking it to Cincinnati’s Channel 19 for a live cooking demo tomorrow morning. I know Rob Williams & Sheila Gray, along with Frank Marzullo, Dan Romito and the rest of the crew will have the same reaction as everyone else I’ve tested it on: Delicious!

After trying various ways to make it taste “right”, all I can tell you is this is as close as I’m ever going to get to this restaurant favorite.  Even after eating all my mistakes, I still love the cake, and the topping even more. Now the restaurants usually make a two or three layer cake. I’m sure you can do that by adjusting the baking time downwards.

I made mine in a 9x 13 pan because it was easier, especially since my husband kept chiding me with “are you still fooling with that – isn’t it time to move on?” Easy for him to say….

Dreamsicle cake recipe

1 package (18.25 ounces) lemon Supreme cake mix
1 small package  orange jello (3 oz)
1/3 cup vegetable oil
3 large eggs
1 teaspoon orange extract
1-1/4 cups orange juice
1/4 teaspoon unsweetened orange Kool Aid

Dreamsicle Cake

Dreamsicle Cake

Preheat oven to 350°F and spray 9×13 pan with cooking spray.
Place cake mix, jello, 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 25-30 minutes or until toothpick inserted in center comes out clean. Don’t overbake.

If the creamcicle 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. Viola – a perfectly even cake (what you are doing is pressing the air out).  Let cool while making topping:

Pineapple cream cheese topping for the dreamcreamcicle cake.

Beat together:
1 can, about 20 oz, crushed pineapple, drained or not – whatever you like (undrained your frosting will be a little softer – I like that version since it has more flavor)
3 oz cream cheese, softened
3.5 oz package instant vanilla pudding
Then fold in:
8 oz or so thawed whipped topping
Spread on cooled cake and garnish as desired.

Tip from Rita’s kitchen:

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.

This recipe will remind you of the summertime classic Creamsicle.

 

This is a great dreamcicle cake recipe.

 

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