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Orange Dream Cake
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Prep Time:
25 minutes
Total Time:
2 hours
Creamy orange pudding whipped topping for a luscious finish on homemade cake.
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
Instructions:
  • In a medium bowl, use a wire whisk or electric mixer to blend pudding mix with 1 cup of milk for about 2 minutes until smooth. Gently fold in whipped topping. Save 8 orange segments for garnish; mix the rest into the pudding. Chill in the refrigerator for 1 hour before serving.
  • Preheat the oven to 350°F and generously grease a 9-inch round cake pan with shortening or cooking spray, then lightly dust with flour.
  • In a medium bowl, blend cake ingredients with an electric mixer on low for 30 seconds, scraping the bowl as needed. Then mix on medium speed for 4 minutes, scraping the bowl occasionally. Gently fold in grated baking bars, then pour the batter into the pan.
  • Bake for around 30 minutes or until a toothpick inserted in the center comes out clean. Let it sit for 10 minutes, then gently remove from the pan onto a cooling rack. Allow it to cool completely for about 1 hour.
  • Place the cake onto a serving plate, generously spoon the topping over it, and adorn with the reserved orange segments, almonds, and chocolate curls. Refrigerate, covered, until serving.

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