Dreamsicle, Orangesicle, Creamsicle…whatever you call it…it’s that delicious creamy orange Popsicle everyone loves on a hot summer day. It’s orangy with a bit of vanilla cream inside…it’s kind of retro and so delicious. And now, it can be a bundt cake.
I found this seasonal frosting at my grocery store, so if you find it, that will make your baking even that much easier. But don’t despair if you can’t find it…you can make your own with just a few easy steps. Dreamsicles have never tasted this good…
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
3/4 cup water
1/2 cup orange juice (plus a few tablespoons more if you’re making your frosting from scratch)
1 cup white chocolate chips
2 tablespoons orange zest, divided
Orangesicle frosting (or the frosting ingredients below)
Frosting from scratch
1 stick butter, softened
3 cups powdered sugar
Orange food coloring, optional
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, 1/2 cup OJ and eggs with electric mixer. Stir in white chocolate chips and one tablespoon of orange zest. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
To make your frosting from scratch, beat your butter, powdered sugar and remaining splashes of OJ with an electric mixer. Add more OJ if the frosting is too thick and more powdered sugar if it’s too thin. Stir in remaining tablespoon of orange zest and a little orange food coloring to reach desired frosting color.
Frost your cooled cake with either your store bought or homemade frosting.
Simple and summery. A reinvented version of a classic.