Bundt Cake #86: Dreamsicle

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…
Shopping List
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)
4 eggs
 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.
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  • Rachel April 14, 2013 at 12:25 pm

    That cake looks unbelievably good! I haven't seen "Orangesicle" Pillsbury frosting yet–it sounds tasty.


  • Rachel Knows Best April 14, 2013 at 9:54 pm

    This looks perfect for summer.

  • Amanda A. April 15, 2013 at 12:08 am

    I looked everywhere for that frosting!! Where did you find it?!

  • Mix and Match Mama April 15, 2013 at 12:28 am

    It's with the seasonal baking items at Walmart, Target and most major grocery stores. They have several spring/summer seasonal flavors. If you can't find it, just make the version from scratch!

  • Aubs April 15, 2013 at 1:26 am

    oh my word! this sounds totally worth all the extra miles i'd need to run to burn it off!! you're.a.rockstar. =)

  • Kelly April 15, 2013 at 5:17 am

    Oh, now that's funny! As I was making the lemon version yesterday for a BBQ I kept looking at the oranges in the fruit bowl on my counter & thinking how wonderful a dreamsicle version would be & that I would attempt it for the next get together we went to where I needed to bring something. Guess you solved that for me!

  • freckles April 15, 2013 at 11:12 pm

    Came across your blog last month. Love it! My daughters (9and 5) decided that if we make 2 bundt cakes a week we can catch up with you! 🙂 We have tried 3 so for…all delicious! Although, this last one stuck and fell apart… What do you do to get them to come out of the pan without breaking? Thanks again!

  • Mix and Match Mama April 16, 2013 at 9:47 am

    The keys to flipping over your cake without breaking one is to make sure your bundt pan is really greased. I Pam, Pam, Pam and more Pam. Also, make sure your cake is cooked well enough. Use a toothpick and make sure it's done before you remove it from the oven. Let it sit 10 minutes exactly before flipping (no less, no longer). Lay your plate on top of the pan and flip it over, it should slide right out and on top of your plate.

  • Ashley April 16, 2013 at 7:15 pm

    I ate a Dreamsicle for every meal in 7th grade at cheer camp! So yum!

  • freckles April 17, 2013 at 2:11 pm

    Thank you!

  • Anonymous May 9, 2013 at 11:27 am

    Have you ever tried making this cake using the Dreamsicle cake mix instead of the white one? I saw it at the store when I shopped for the frosting.

  • Anonymous June 13, 2015 at 1:58 pm

    Hi Shay, I have tried this cake twice and it never comes out clean. Any advice? It is like there is too much liquid in the mix weighing it down. I greased my Williams Sonoma pan really good and I never seem to have issues with your other cakes. Help!! Thank you!!

  • Mix and Match Mama June 13, 2015 at 2:51 pm

    Well goodness! I'm not sure why you're having trouble with this cake. Typically the cakes that give me the most trouble are the super dense ones (banana and pumpkin), but this one is pretty straight forward. When it comes out, is it cooked through? Is it just the removal part? Try making it with less white chocolate chips. Sometimes, the chips can get stuck on the sides causing it to stick more. Let me know!!

  • Anonymous June 15, 2015 at 10:38 pm

    I was determined to make this one for party guests, so I tried making mini bundt cakes instead and I did lessen the amount of white chocolate chips and poured a little less OJ. Almost all the minis came out without problem. Everyone loved this one especially with vanilla ice cream! Thanks so much for the advice Shay, enjoy your Summer with the kiddos!