Ron Wilson

Ron Wilson

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Rita’s cloned Orange Dreamsicle Cake

Rita’s cloned Orange Dreamsicle Cake

1 package (18.25 ounces) lemon Supreme cake mix

1 small package orange Jell-O (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

Preheat oven to 350°F and spray 9x13 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 25-30 minutes or until toothpick inserted in center comes out clean. Don’t over bake.  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. Viola – a perfectly even cake (what you are doing is pressing the air out).  Let cool while making topping.

Pineapple cream cheese topping

Beat together:

1 can, about 20 oz, crushed pineapple, drained or not – whatever you like (If un-drained, 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.

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