Type what you have

Ingredients

• ✓ orange cake mix
• cranberry
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cake mix, dried cranberries, vegetable oil, and eggs together in a bowl until dough is smooth. Drop by the spoonful onto a baking sheet, 1 to 2 tablespoons of batter per cookie.
3. 3 Bake in the preheated oven until cooked through, 6 to 10 minutes.
4. 4 Cool cookies on baking sheet for about 5 minutes; transfer to a sheet of waxed paper to cool completely.

By Kristie Ramsey

Ingredients

• ✓ orange cake mix
• orange flavored gelatin mix
• vanilla pudding mix
• milk
• vanilla extract
• whipped topping

Instructions

1. 1 Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
2. 2 In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
3. 3 Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

By Star Pooley

Ingredients

• ✓ orange cake mix
• orange flavored gelatin mix
• water
• water
• whipped topping
• vanilla pudding mix
• milk
• vanilla extract
• orange extract

Instructions

1. 1 Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
2. 2 Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
3. 3 Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.

By shirleyo

Ingredients

• ✓ orange cake mix
• egg
• ricotta cheese
• canola oil
• orange juice
• orange zest
• orange extract
• powdered sugar
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

Ingredients

• ✓ orange cake mix
• orange flavored gelatin mix
• water
• vanilla pudding mix
• milk
• vanilla extract
• orange extract
• whipped topping

Instructions

1. 1 Prepare and bake cake mix according to package directions for a 9x13-inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
2. 2 In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
3. 3 In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

By Bea Gassman

Ingredients

• ✓ orange cake mix
• cooking spray
• water
• egg
• vegetable oil
• vanilla ice cream
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 24 to 29 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Cool completely, about 30 minutes.
4. 4 Trim cake top with a serrated knife to create a flat surface. Slice cake in half crosswise to create two 9x6½-inch cakes.
5. 5 Line a jelly roll pan with plastic wrap. Place 1 halved cake layer on the prepared jelly roll pan. Cover with ice cream, pressing down gently as you go to create an even layer; it's okay if the edges aren't smooth or even.
6. 6 Place remaining 1 halved cake layer on top, pressing down gently with the palm of your hand. Spread whipped topping on top of cake. Freeze cake until completely frozen, 4 to 6 hours.
7. 7 Trim cake on all sides so you have smooth edges. Freeze until ready to serve.

By Mackenzie Schieck

Ingredients

• ✓ orange cake mix
• salad dressing
• whipped topping mix
• orange juice
• egg
• orange zest
• marshmallow creme
• butter
• vegetable shortening
• butter
• vegetable shortening
• orange juice
• orange zest
• vanilla extract
• orange paste food coloring
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
4. 4 To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
5. 5 To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
6. 6 Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

By MrsFisher0729

Ingredients

• ✓ orange cake mix
• vanilla pudding mix
• egg
• vegetable oil
• water
• lemon juice
• tequila
• triple sec liqueur
• confectioners' sugar
• tequila
• triple sec liqueur
• lime juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 To make the cake: Combine cake mix, pudding mix, eggs, oil, water, lemon juice, 1/4 cup tequila and 2 tablespoons triple sec in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes.
3. 3 Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Cool in pan for 10 minutes, then transfer to a cooling rack while you make the glaze.
4. 4 To make the glaze: Combine confectioners' sugar, 1 tablespoon tequila, 2 tablespoons triple sec, and 2 tablespoons lime juice in a small bowl; mix until smooth. Pour glaze over cake while still warm.

By Carol

Ingredients

• ✓ orange cake mix
• cooking spray
• instant lemon pudding mix
• egg
• vegetable oil
• margarita mix
• lime juice
• tequila
• triple sec
• lime
• confectioners' sugar
• tequila
• triple sec
• lime
• lime

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. Spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out.
2. 2 In a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec until thoroughly combined. Fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. Use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
4. 4 Cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. Place a serving plate over the top of the cake pan and invert the pan to slide the cake onto the serving plate. Allow the cake to finish cooling.
5. 5 Make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.

By damedonna