This really tastes like a Creamsicle (or a Dreamsicle, depending on where you're from...).
This is from the Cake Mix Doctor. I made it into 2, 9x9 pans.
Ingredients:
(Cake)
1 package (18.25 ounces) plain yellow cake mix
3/4 cup Miracle Whip salad dressing
1 package (1.3 ounces) whipped topping mix
3/4 cup fresh orange juice (from 2 medium oranges)
3 large eggs
2 tablespoons freshly grated orange zest
(Glaze)
1-1/2 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice
Directions:
1) Place the rack in the center of the oven and preheat the oven to 350 degrees F. Lightly spray a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2) Place the cake mix, salad dressing, whipped topping mix, orange juice, eggs, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended and thick. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, and invert it again onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes more.
4) Meanwhile, prepare the glaze. Place the confectioners' sugar and orange juice in a small bowl and mix with a spoon until smooth.
5) Spoon the glaze over the top of the cooked cake and let it drizzle down the sides. Let rest for 20 minutes for the glaze to set, then slice and serve.
Servings: 16
This is from the Cake Mix Doctor. I made it into 2, 9x9 pans.
Ingredients:
(Cake)
1 package (18.25 ounces) plain yellow cake mix
3/4 cup Miracle Whip salad dressing
1 package (1.3 ounces) whipped topping mix
3/4 cup fresh orange juice (from 2 medium oranges)
3 large eggs
2 tablespoons freshly grated orange zest
(Glaze)
1-1/2 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice
Directions:
1) Place the rack in the center of the oven and preheat the oven to 350 degrees F. Lightly spray a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2) Place the cake mix, salad dressing, whipped topping mix, orange juice, eggs, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended and thick. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, and invert it again onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes more.
4) Meanwhile, prepare the glaze. Place the confectioners' sugar and orange juice in a small bowl and mix with a spoon until smooth.
5) Spoon the glaze over the top of the cooked cake and let it drizzle down the sides. Let rest for 20 minutes for the glaze to set, then slice and serve.
Servings: 16
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