Orange Dream Cake

17 ingredients
6 steps

Ingredients

  • Topping
  • 1 (8 ounce) box white chocolate pudding mix or (8 ounce) box vanilla flavor instant pudding and pie filling mix
  • 1 cup milk
  • 1 cup whipped topping
  • 1 (11 ounce) can mandarin orange segments, well drained
  • Cake
  • 1 1/2 cups original Bisquick baking mix
  • 1/2 cup sugar
  • 1/3 cup milk
  • 2 tablespoons butter or 2 tablespoons margarine, softened
  • 1 teaspoon orange zest (grated orange peel)
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup grated white chocolate, baking bars
  • Garnish
  • toasted slivered almonds, if desired
  • white chocolate curls, if desired

Directions

  1. 1
    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.
  2. 2
    Meanwhile, heat oven to 350°F; grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.
  6. 6
    High Altitude (3500-6500 ft): Use 1 3/4 cups Bisquick mix and 1/2 cup milk in cake.

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