Enhanced Orangesicle Cake Mix Cake

Enhanced Orangesicle Cake Mix Cake
40 min.
12
278kcal

Suggestions


Indulge your taste buds with the delightful Enhanced Orangesicle Cake Mix Cake, a dessert that perfectly captures the essence of summer in every bite. This cake is not just a treat; it's a nostalgic journey back to those sunny days filled with the refreshing taste of orange creamsicles. With its vibrant flavor and moist texture, this cake is sure to impress your family and friends at any gathering.

What makes this cake truly special is its simplicity. Using a convenient Pillsbury Orange Creamsicle flavored cake mix as a base, you can elevate it with fresh orange juice, zesty orange peel, and creamy sour cream, creating a rich and flavorful dessert that feels homemade. The addition of eggs and a touch of vanilla enhances the cake's moistness, while the vegetable oil ensures a tender crumb that melts in your mouth.

In just 40 minutes, you can whip up this delightful cake, making it an ideal choice for last-minute celebrations or a sweet treat after dinner. Whether you serve it plain or dress it up with a luscious frosting, this cake is bound to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will have everyone asking for seconds!

Ingredients

  • large eggs 
  • cup granulated sugar 
  • 0.3 cup orange juice fresh
  • teaspoons orange zest 
  • 0.8 teaspoon salt 
  • cup cup heavy whipping cream sour
  • teaspoon vanilla 
  • tablespoons vegetable oil 
  • cup water 
  • 15.2 oz pillsbury orange creamsicle cake mix flavored

Equipment

  • frying pan
  • oven
  • mixing bowl
  • hand mixer
  • kitchen scale

Directions

  1. Preheat oven to 350 degrees F. Spray two 9 inch round cake pans with sides THAT ARE AT LEAST 2 inches high, with flour-added baking spray.
  2. Combine all ingredients in a large mixing bowl and stir to mix. With an electric mixer, beat for a full minute, scraping sides of bowl well.Divide batter evenly among pans (if you have a scale, you should weigh about 25 oz in each pan).
  3. Bake for 30 minutes on center rack or until cakes test done.
  4. Let cool in pans for 10 minutes, then carefully invert.
  5. Let cool completely.Note: I used White Lily and it worked perfectly, but any all-purpose flour should be fine.

Nutrition Facts

Calories278kcal
Protein5.07%
Fat27.35%
Carbs67.58%

Properties

Glycemic Index
10.17
Glycemic Load
12
Inflammation Score
-2
Nutrition Score
5.0952173989752%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.82mg
Naringenin
0.15mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:278kcal
13.9%
Fat:8.57g
13.18%
Saturated Fat:3.38g
21.1%
Carbohydrates:47.63g
15.88%
Net Carbohydrates:47.18g
17.16%
Sugar:33.06g
36.74%
Cholesterol:57.81mg
19.27%
Sodium:419.15mg
18.22%
Alcohol:0.11g
100%
Alcohol %:0.13%
100%
Protein:3.58g
7.15%
Phosphorus:161.59mg
16.16%
Selenium:7.75µg
11.06%
Calcium:107.18mg
10.72%
Vitamin B2:0.17mg
10.18%
Folate:34.33µg
8.58%
Vitamin B1:0.09mg
6.23%
Iron:0.96mg
5.33%
Vitamin K:5.47µg
5.21%
Vitamin C:4.07mg
4.93%
Vitamin E:0.71mg
4.7%
Vitamin B3:0.92mg
4.58%
Manganese:0.08mg
4.1%
Vitamin A:202.09IU
4.04%
Vitamin B5:0.38mg
3.76%
Zinc:0.4mg
2.66%
Vitamin B12:0.15µg
2.53%
Copper:0.05mg
2.48%
Potassium:78.81mg
2.25%
Vitamin B6:0.04mg
2.13%
Magnesium:8.44mg
2.11%
Fiber:0.44g
1.78%
Vitamin D:0.25µg
1.67%