Creamsicle Ice Cream Cake
Ingredients
- cooking spray
- 1 (15.25 ounce) package orange cake mix (such as Duncan Hines Orange Supreme)
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 1 (1.5 quart) container vanilla ice cream
- 1 (12 ounce) container frozen whipped topping, thawed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- 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.
- 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.
- Trim cake top with a serrated knife to create a flat surface. Slice cake in half crosswise to create two 9x6½-inch cakes.
- 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.
- 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.
- Trim cake on all sides so you have smooth edges. Freeze until ready to serve.
Source
Original recipe: View Original