1 pkg. Ginger Evans® yellow cake mix
2 pkt. Ginger Evans® orange gelatin
1 pkt. Ginger Evans® vanilla instant pudding
1 cup 2% milk
2 Coburn Farms® Grade A large eggs
2 tsp. Marcum® Imitation Vanilla
1 tub Coburn Farms® whipped topping
garnish: orange slices
Bake cake as directed in a 9×13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 pkg. orange gelatin dessert with 1 cup boiling water and 1 cup cold water. Pour over cake. Cover and refrigerate 4 hours. Mix pudding mix with cold milk, other pkg. orange gelatin and vanilla. Beat by hand with a whisk until thickened. Fold in whipped topping. Frost cake with pudding mixture.
Quick notes: For a layered Creamsicle Cake: Make cake batter as directed, then batter pour evenly into 3 round (9") cake pans. Bake cakes as directed and let cool. Then, make orange gelatin as directed on pkg/ — but with this version, you'll let gelatin set up instead of pouring it into cake. We recommend using round cake pans, or using a 13×17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into pans, it will need to be refrigerated about 4 hours. Meanwhile, make pudding mixture according to original directions. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. Makes 12 servings.