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Creamsicle Cake recipe

If you love the famous orange sherbet andvanilla ice cream treat on a stick, you’ll love this refreshingcake, a perfect dessert for a summer afternoon.

Recipe: Creamsicle Cake

2 (10.75-ounce) pound cakes4 cups orange sherbet, softened1 cup heavy whipping cream1/4 cup granulated sugar1 teaspoon vanilla extract

  • Line the bottom and two long sides ofa 9 x 5 x 3-inch loaf pan with waxedpaper.
  • Trim the crusts from the pound cakes,and cut each cake lengthwise into 3even slices. Line the bottom and long sides of the loaf pan with3 of the pound cake slices. Trimtwo of the remaining slices to fit the short ends of the pans,and reserve the scraps.
  • Pack the sherbet into the cake lined pans,and top with the remaining slice ofcake. Use the cake scraps to fill in any areas with exposedsherbet. Cover the cake with waxed paper.Freeze until firm, at least 3 hours.
  • In a mixing bowl, combine cream, sugar,and vanilla; beat until stiff.
  • Invert cake on serving platter and frostwith sweetened whipped cream. Returncake to the freezer until ready to serve.

    Makes 1 loaf cake.

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