Orange Refrigerator Cake

Health score
1%
Orange Refrigerator Cake
10 min.
12
309kcal

Suggestions


Indulge in the delightful taste of summer with this refreshing Orange Refrigerator Cake! Perfect for gatherings, this no-bake dessert is not only easy to prepare but also a feast for the senses. With a light and airy texture from the angel food cake, combined with the zesty flavor of fresh orange juice and the creaminess of whipped cream, each bite is a burst of sunshine.

This cake is a fantastic way to impress your guests without spending hours in the kitchen. In just 10 minutes of prep time, you can create a stunning dessert that serves up to 12 people, making it ideal for parties, picnics, or family celebrations. The vibrant orange hue and the aromatic hint of grated orange peel will have everyone reaching for seconds!

What’s more, this recipe is versatile; you can easily customize it by adding your favorite fruits or even a splash of liqueur for an adult twist. The combination of flavors and textures will leave your taste buds dancing, while the creamy pudding and fluffy whipped cream create a luxurious mouthfeel that’s simply irresistible.

So, gather your ingredients and get ready to whip up this delightful Orange Refrigerator Cake. It’s a sweet treat that’s sure to become a favorite in your dessert repertoire!

Ingredients

  • 20 ounces angel food cake loaf-shaped
  • envelope gelatin powder unflavored
  • cups cup heavy whipping cream 
  • cup orange juice 
  • tablespoon orange zest grated
  • 4.6 ounces vanilla pudding 

Equipment

  • bowl
  • frying pan

Directions

  1. Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding.
  2. Add orange peel.
  3. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled.
  4. Cut one angel food cake in half width-wise. Save one half for another use.
  5. Cut remaining half into eight slices.
  6. Cut second loaf into 16 slices.
  7. Arrange half of the cake slices in an ungreased 13-in. x 9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.

Nutrition Facts

Calories309kcal
Protein5.96%
Fat41.58%
Carbs52.46%

Properties

Glycemic Index
4.33
Glycemic Load
1.1
Inflammation Score
-4
Nutrition Score
4.5691304180933%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
2.47mg
Naringenin
0.44mg
Myricetin
0.01mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:309.22kcal
15.46%
Fat:14.55g
22.38%
Saturated Fat:9.16g
57.24%
Carbohydrates:41.3g
13.77%
Net Carbohydrates:41.04g
14.92%
Sugar:25.93g
28.81%
Cholesterol:44.82mg
14.94%
Sodium:322.53mg
14.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.69g
9.39%
Phosphorus:136.69mg
13.67%
Vitamin C:11.25mg
13.64%
Vitamin A:626.53IU
12.53%
Selenium:8.77µg
12.53%
Vitamin B2:0.17mg
10%
Calcium:69.81mg
6.98%
Vitamin D:0.63µg
4.23%
Potassium:146.13mg
4.18%
Vitamin B1:0.06mg
4.15%
Folate:14.25µg
3.56%
Copper:0.06mg
3.05%
Vitamin E:0.38mg
2.53%
Magnesium:9.07mg
2.27%
Vitamin B5:0.2mg
1.96%
Manganese:0.03mg
1.73%
Vitamin B12:0.08µg
1.29%
Vitamin B6:0.03mg
1.27%
Vitamin K:1.34µg
1.27%
Iron:0.21mg
1.16%
Zinc:0.17mg
1.14%
Fiber:0.25g
1.02%
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