Ingredients for Aunt Susie's Dreamsicle Cake
- 1 prepared angel food cake
- 2 (11 ounce) cans mandarin oranges, drained
- 1 (3 ounce) package orange Jell-O
- 1 (2 liter) carton orange sherbet, softened
- 1 (8 ounce) container Cool Whip, thawed
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup water
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How to Make Aunt Susie's Dreamsicle Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Cut the angel food cake into 1-inch cubes and evenly distribute them in the prepared pan.
- Drain the mandarin oranges, reserving the juice. Add enough water to the reserved juice to measure 1 cup.
- Arrange the drained mandarin orange segments evenly over the angel food cake layer.
- In a medium saucepan, combine the 1 cup of mandarin orange juice/water mixture and the Jell-O.
- Bring to a boil over medium heat, stirring constantly until the Jell-O is completely dissolved.
- Remove from heat and let cool slightly (about 10 minutes).
- In a large bowl, combine the cooled Jell-O mixture, softened orange sherbet, Cool Whip, sugar, and vanilla extract.
- Gently fold until just combined. Do not overmix.
- Pour the mixture evenly over the cake and oranges in the prepared pan.
- Use a knife or spatula to gently distribute the mixture throughout the cake layers, ensuring even coverage.
- Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
77g
Fat
11g
Carbs
9g
