Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan.
While cake is cooking, combine orange juice and sugar.
When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake.
Serve warm.
Beat peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
f a 8 inch round cake pan with parchment paper.
In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13 in baking pan.
Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
Cool on a wire rack.
Frosting:
In a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the orange marmalade and confectioners' sugar.
Spread over cake.
Keep in refrigerator.
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.
Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
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.
Mix and bake the orange cake mix in a 9x13 pan according to directins.
While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer.
Mix the box of orange Jello with the boiling water. Pour over cake when Jello is dissolved.
Refrigerate the cake while you prepare the topping.
Mix the instant pudding and milk until pudding thickens.
Fold in the Cool Whip.
When the cake has cooled, spread the Cool Whip/pudding frosting on the cake.
Refigerate cake until ready to serve.
om the orange. Set aside 1 tablespoon for the cake and
Add orange flavoring to yellow cake mix or use 1 box orange cake mix.
Cool for 15 minutes and put holes in cake with fork. Mix jello, boiling water and cold water.
Let cool.
Pour over cake and refrigerate for 1/2 hour.
Mix vanilla pudding, orange extract, milk, vanilla and Cool Whip.
Put over cake and refrigerate.
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.
In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
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.
Bake cake as directed in 9x13 inch
ixing bowl, beat together the orange cake mix, lemon pudding mix, eggs
Mix cake mix as directed only using 1 cup of water.
Add orange jello.
Bake according to directions on box.
When cool, split the layers.
Mix sour cream, sugar, coconut and orange juice.
Put in fridge before you make the cake.
When cake is cool, frost layers upside down until the last layer.
Reserve 1 cup of filling to mix with 8 ounce carton of Cool Whip for icing top and sides. Refrigerate overnight (very good).
Combine cake mix in large bowl with
iners.
Beat together the orange cake mix, creamy salad dressing, whipped
Mix cake mix, Jell-O mix (dry), oil, orange juice, water and orange peel in a large bowl and beat well with electric mixer.
Add eggs, one at a time, beating well after each.
Pour into Bundt pan and bake 30 to 35 minutes, until cake tests done.
Invert cake onto serving platter.
Ice with Orange Glaze while warm.
Beat the cake mix with the pie filling,
Bake the orange cake as directed on box, adding the orange flavoring.
Bake in a 9 x 13 x 2-inch pan.
Cool. Mix together the Cool Whip, cream cheese and powdered sugar.
Mix well.
Split cake and spread filling between the layers.
Keep refrigerated.
Make orange cake mix as
on
the box; let cool and make holes in cake, using end
of wooden spoon.
Make one (3 ounce) orange Jell-O with 1/2 cup cold water.
Pour into holes.
Melt butter; add grated orange peel and eggs.
Mix until smooth.
Add dry cake mix, stir.
Add oil, orange juice (thawed) and water.
Mix well.
Add Jell-O.
Mix well.
Pour into greased 13 x 9-inch baking dish.
Bake 25 to 30 minutes.
Mix cake by directions on box.
In place of water, use 1 cup of orange juice; do not dilute with water.
If recipe calls more than a cup, use water.
Make as many as four layers.