Orange Summer Cake
Orange Summer Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup orange juice
- 1 can crushed pineapple, small, undrained
For the First Frosting Layer
- 1 box instant vanilla pudding, small
- 1 cup milk
- 1 container Cool Whip, 8 ounce
For the Jello Layer
- 1 box orange Jello, 3 ounce
- 1 cup boiling water
- 1 cup cold water
For the Topping and Garnish
- 1 package cream cheese, 8 ounce, softened
- 1/2 cup granulated sugar
- 1 container Cool Whip, 8 ounce
- 1 can mandarin oranges, drained
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, combine the yellow cake mix, eggs, oil, orange juice, and the small can of undrained crushed pineapple.
⏱️ 2 min
- 3
Using an electric mixer, mix the cake batter until all ingredients are thoroughly combined and smooth.
⏱️ 3 min
- 4
Pour the prepared cake batter evenly into the greased 9x13 inch pan.
⏱️ 1 min
- 5
Bake in the preheated oven at 350°F for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 6
Remove the cake from the oven and allow it to cool completely on a wire rack. This is crucial before adding the next layers.
⏱️ 60 min
- 7
While the cake cools, prepare the first frosting layer. In a separate medium bowl, combine the small box of instant vanilla pudding mix and 1 cup of milk.
⏱️ 1 min
- 8
Whisk the pudding mixture vigorously until it thickens. This should take about 2-3 minutes.
⏱️ 3 min
- 9
Gently fold in one 8 ounce container of Cool Whip into the thickened pudding mixture until well combined and smooth.
⏱️ 2 min
- 10
Once the cake is completely cooled, spread this pudding and Cool Whip frosting mixture evenly over the top of the cake.
⏱️ 2 min
- 11
Next, prepare the jello layer. In a bowl, add the 3 ounce box of orange Jello powder.
⏱️ 1 min
- 12
Add 1 cup of boiling water to the Jello powder and stir continuously until the powder is completely dissolved.
⏱️ 2 min
- 13
Stir in 1 cup of cold water into the dissolved Jello mixture.
⏱️ 1 min
- 14
Carefully pour the liquid Jello mixture over the frosted cake. Use a spoon to gently guide the liquid over the frosting to avoid disturbing it.
⏱️ 2 min
- 15
Refrigerate the cake for at least 1 hour to allow the Jello layer to set slightly.
⏱️ 60 min
- 16
While the jello sets, prepare the final topping layer. In a clean bowl, combine the softened 8 ounce package of cream cheese and 1/2 cup of granulated sugar.
⏱️ 2 min
- 17
Mix with an electric mixer until the cream cheese and sugar are smooth and well combined, with no lumps.
⏱️ 3 min
- 18
Fold in the remaining 8 ounce container of Cool Whip into the cream cheese mixture until the topping is well blended and fluffy.
⏱️ 2 min
- 19
Carefully spread this cream cheese and Cool Whip topping evenly over the slightly set Jello layer on the cake.
⏱️ 2 min
- 20
Garnish the cake by arranging the drained mandarin oranges on top of the final topping layer.
⏱️ 2 min
- 21
Refrigerate the cake for at least 1 hour, or until thoroughly chilled and the Jello is fully set, before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Orange Summer Cake
For the Cake
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup orange juice
- 1 can crushed pineapple, small, undrained
For the First Frosting Layer
- 1 box instant vanilla pudding, small
- 1 cup milk
- 1 container Cool Whip, 8 ounce
For the Jello Layer
- 1 box orange Jello, 3 ounce
- 1 cup boiling water
- 1 cup cold water
For the Topping and Garnish
- 1 package cream cheese, 8 ounce, softened
- 1/2 cup granulated sugar
- 1 container Cool Whip, 8 ounce
- 1 can mandarin oranges, drained
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, combine the yellow cake mix, eggs, oil, orange juice, and the small can of undrained crushed pineapple.
⏱️ 2 min - 3
Using an electric mixer, mix the cake batter until all ingredients are thoroughly combined and smooth.
⏱️ 3 min - 4
Pour the prepared cake batter evenly into the greased 9x13 inch pan.
⏱️ 1 min - 5
Bake in the preheated oven at 350°F for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 6
Remove the cake from the oven and allow it to cool completely on a wire rack. This is crucial before adding the next layers.
⏱️ 60 min - 7
While the cake cools, prepare the first frosting layer. In a separate medium bowl, combine the small box of instant vanilla pudding mix and 1 cup of milk.
⏱️ 1 min - 8
Whisk the pudding mixture vigorously until it thickens. This should take about 2-3 minutes.
⏱️ 3 min - 9
Gently fold in one 8 ounce container of Cool Whip into the thickened pudding mixture until well combined and smooth.
⏱️ 2 min - 10
Once the cake is completely cooled, spread this pudding and Cool Whip frosting mixture evenly over the top of the cake.
⏱️ 2 min - 11
Next, prepare the jello layer. In a bowl, add the 3 ounce box of orange Jello powder.
⏱️ 1 min - 12
Add 1 cup of boiling water to the Jello powder and stir continuously until the powder is completely dissolved.
⏱️ 2 min - 13
Stir in 1 cup of cold water into the dissolved Jello mixture.
⏱️ 1 min - 14
Carefully pour the liquid Jello mixture over the frosted cake. Use a spoon to gently guide the liquid over the frosting to avoid disturbing it.
⏱️ 2 min - 15
Refrigerate the cake for at least 1 hour to allow the Jello layer to set slightly.
⏱️ 60 min - 16
While the jello sets, prepare the final topping layer. In a clean bowl, combine the softened 8 ounce package of cream cheese and 1/2 cup of granulated sugar.
⏱️ 2 min - 17
Mix with an electric mixer until the cream cheese and sugar are smooth and well combined, with no lumps.
⏱️ 3 min - 18
Fold in the remaining 8 ounce container of Cool Whip into the cream cheese mixture until the topping is well blended and fluffy.
⏱️ 2 min - 19
Carefully spread this cream cheese and Cool Whip topping evenly over the slightly set Jello layer on the cake.
⏱️ 2 min - 20
Garnish the cake by arranging the drained mandarin oranges on top of the final topping layer.
⏱️ 2 min - 21
Refrigerate the cake for at least 1 hour, or until thoroughly chilled and the Jello is fully set, before slicing and serving.