Orangcherrybanana Dreamsicle Cake Recipes

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:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
• Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
• Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
• Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

Steps:

• Preheat oven to 350 degrees.
• Beat salad dressing, cake mix, whipped topping mix, juice, eggs and grated orange peel at medium speed with electric mixer for 2 minutes. Pour into greased and floured 10-inch bundt pan.
• Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean. Let stand 10 minutes; remove from pan. Cool.
• Stir together powdered sugar and mil until smooth. Drizzle over cake, Decorate with sprinkles.

Steps:

• Cake: Blend all ingredients& pour in 2 9" greased& floured pans.
• Bake at 350* for 20-25 minutes.
• When cool slice each layer to make 4 layers.
• Frosting: Combine sour cream& coconut,if used[I don't].
• In separate bowl mix sugar& orange juice til disolved.
• Combine with sour cream.
• Fold in Cool Whip.
• Spread between each layer& remaining on top.
• Refrigerate.

Steps:

• Pour the orange juice and maraschino cherry juice into a large wine glass.
• Fill glass with ice.
• Pour in lemon-lime soda and birthday cake vodka.
• Squeeze the lime juice over the top.
• Garnish with orange slices or lime slices.

Steps:

• 1. Preheat oven to 350' degrees 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 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 until the batter is well blended and smooth. Divide the batter among the prepared pans smoothing it out with a rubber spatula. Place the pans in the oven side by side. 4.Bake 18-22 minutes. Check with a toothpick. Remove and cool for 10 min. on a wire rack. Invert onto racks and cool 15-20 minutes more. 5.Start frosting. Place sour cream and coconut in a bowl and mix well. Place in the refrigerator for 1 hour to cool. Remove from refrig. and add powder sugar and orange juice and beat on medium speed until well combined. Fold whip topping into frosting until combined. 6. Assemble and frost cake. Place cake in refriferator for 2 hours until chilled.

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:

• 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 the oven. Poke holes though out the cake with a fork.
• Prepare cherry jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes or more.
• In a large mixing bowl, mix together with hand mixer( or other) instant vanilla pudding, 2Tbs. maraschino cherry juice with 1 cup of milk.
• Stir in cherry and vanilla extracts.
• Mix well.
• Fold in Cool whip.
• Take a few cherries and chopped them up and add to the cool whip mixture.
• Drop 2-4 drops of red food coloring and stir well.
• Spread over the cake.
• Take 8 cherries and cut in half and place on top of cake, 2-3 inches apart.
• Chill for 2 to 3 hours or overnight.