ORANGE DREAM CAKE

Orange Dream Cake image

A fluffy cloud of pudding, whipped topping and oranges makes a melt-in-your-mouth topper for a homemade orange cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 8

Number Of Ingredients 14

Previous Next

Ingredients

1 box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix
1 cup milk
1 cup Cool Whip frozen whipped topping, thawed
1 can (11 oz) mandarin orange segments, well drained
1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/3 cup milk
2 tablespoons butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon vanilla
2 eggs
1/2 cup grated white chocolate baking bars
Toasted slivered almonds, if desired
White chocolate curls, if desired

Steps:

In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 38 g, TransFat 1 g