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.