Dreamsicle Cake

READY IN: 24hrs 35mins
Recipe by Chef Teresa 2

This tastes close to the ice cream I use to eat when I was a kid. My ex-boss and friend gave me this recipe after our plant closed down. She knew I love to bake and she just had to drop by to give it to me. Now my baby sister, I have to make it for her every Christmas. I have used strawberry cake mix and strawberry Jello.

Top Review by Zee7181

This was very good and easy to make. I shared with the neighbors and one of them requested the recipe. I imagine kids would really enjoy this. I did not use the coconut as my kids always ask if I've added rice when I do! LOL. Also, I used all of the sour cream mixture for the cake and did not add any to the cool whip topping. I think next time I would try increasing the amount of the sour cream mixture as my cake was a little dry the first day. (I did cook it 5 minutes longer than stated as it initially failed the toothpick test). Also, I would recommend making this the day before and refrigerating overnight as my cake was much better the second day.

Ingredients Nutrition

  • 1 (8 ounce) bag frozen coconut, small
  • 34 cup sugar
  • 34 cup sour cream
  • 14 cup orange juice
  • 3 12 ounces orange Jell-O
  • 34 cup boiling water
  • 18 ounces Duncan Hines orange supreme cake mix
  • 12 cup oil
  • 4 eggs
  • 1 (8 ounce) carton Cool Whip


  1. Mix coconut, sugar, sour cream and orange juice together.
  2. Let set overnight in refrigerator.
  3. The day you make the cake, dissolve Jello in 3/4 cup boiling water and let cool, but not set up.
  4. Preheat oven 325°F.
  5. Grease and flour 13x9 inch rectangle pan.
  6. Mix cake mix, oil, eggs and Jello on high speed for 4 minutes.
  7. Bake for 30 minutes or until toothpick inserted comes out clean.
  8. Pierce cake with a wooden spoon handle.
  9. Let cool.
  10. Mix 1/4 cup of the coconut mixture with the Cool Whip and set aside.
  11. Pour slowly rest of coconut mixture over cake.
  12. Top the cake with Cool Whip mixture.

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