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Creamsicle® Ice Cream Cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
330 minutes
Creamsicle-inspired ice cream cake: Orange cake layers with vanilla ice cream.
Ingredients:
  • 1 serving cooking spray
  • 1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
  • 1 cup water
  • 3 large eggs
  • 0.33333334326744 cup vegetable oil
  • 1 (1.5 quart) container vanilla ice cream
  • 1 (12 ounce) container frozen whipped topping, thawed
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking pan with cooking spray.
  • Combine cake mix, water, eggs, and oil in a large bowl, mixing on low speed until moistened for about 30 seconds. Increase speed to medium and beat for 2 minutes. Transfer batter into the prepared pan.
  • Bake in the preheated oven for 24 to 27 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes in the pan before removing. Then, let it cool completely for about 30 minutes.
  • Slice off the top of the cake with a serrated knife to create a flat surface, then slice the cake in half to make two 9x6 1/2-inch cakes.
  • Prepare a jelly roll pan lined with plastic wrap. Add half of the cake to the pan and top with scoops of ice cream, gently pressing to create a uniform layer, embracing any rustic edges.
  • Gently stack the second cake layer on top, press down lightly with your palm, then spread whipped topping over the cake. Freeze until solid, about 4 to 6 hours.
  • Take the cake out of the freezer and trim all sides for smooth edges. Chill until serving.

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