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Feb 122016

Orange Creamsicle Gooey Cake



Hello every body, this is Regina’s daughter Mish. I had a potluck bible study to go to last Friday and since I work all the time I decided to make something quick and super easy.. I have been making Gooey cakes for 20 plus years now and I have tried them all sorts of ways, but my favorite is the Orange Creamsicle flavor. When I took them to church that night, there were none left at the end of our meal (Thank God I dropped a few off to my parents before I went!)… The pastors wife took a few home to her husband, she said he would love them. So here  is how you make them.

Orange Creamsicle Gooey Cake
quick and easy
Recipe type: Dessert
Serves: 12 bars
  • 3 eggs
  • 1 box of orange flavor cake mix
  • 1 stick of butter melted
  • 1 8oz package of cream cheese softened
  • 1 16oz package of confectioners sugar
  • 1 Tsp vanilla extract
  • Zest of one orange rind
  • 9x13 backing pan greased not floured
  1. Preheat oven to 325 degrees.
  2. In a mixing bowl combine 1 egg, cake mix (dry), 1 stick of butter (melted), until it is wet like a dough. Press into greased pan covering entire bottom of pan.
  3. In a mixing bowl beat 2 eggs, softened cream cheese and vanilla until well blended; slowly add confectioners sugar blend until all sugar is well incorporated.
  4. Add orange zest and fold in; pour over the top of cake mixture and bake 40 to 50 minutes the top should be golden brown.
  5. Cool on wire rack before cutting into squares.


Please enjoy these tasty little morsels of ooey gooey goodness. I know I have, just be careful as they are addictive. Mom said they would be real tasty with a scoop of home made vanilla ice cream.  You can make them with any flavor cake mix just do everything else the same. Try them at you next event and I assure you they will be a hit. Also you don’t have to add the whole box of sugar if you don’t want them so sweet. You can also substitute Neufchatel cheese instead of the cream cheese same effect less fat, but still just as delicious. And what a sweet treat to fix for your special someone for Valentine’s Day this weekend………..

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Jun 062014

Orange And Pecan Breakfast Bread

A couple of weeks ago, I ran across the 1948 publication of the Rumford Complete Cook Book that first made it’s debut in 1908 and as a sucker for those old cookbooks, I couldn’t resist buying it to add to my collection. It’s in fairly good shape, had a couple of hand written recipes in it and the best part, it was only a buck! The very first page is an advertisement for Noctil which was a cleaning booster for just about anything from dishes to making woodwork shine without rubbing. It was manufactured by Rumford Chemical Works that was established in 1854 in Rumford, R.I. If it did what it says, I wish I could find some today! There’s also a little history about the man who started it and I will save that for another time as it is quite interesting….

bread and book 005
When I saw this recipe which they called Orange Sandwich Bread I knew I had to try it and with a little tweaking, we really enjoyed it this morning with our coffee and now Kenny is dying to have some with the homemade orange sherbert in the freezer. I think I would rather have it with vanilla ice cream myself, you know, more like a Creamsickle with nuts thrown into the mix! I don’t know why they called it sandwich bread as it is more like a cake bread and not something I would make a sandwich out of!

bread and book 003

Gotta buy a new camera!


Orange And Pecan Breakfast Bread
  • ¼ cup shortening at room temperature
  • 1 cup sugar
  • 1 egg at room temperature
  • 3 cups flour, sifted
  • 4 teas baking powder
  • ½ teas baking soda
  • 1 teas salt
  • ½ cup milk
  • ½ cup fresh orange juice
  • 1-1/2 tbls finely grated orange rind
  • 1 cup chopped pecans
  1. Cream the shortening and sugar; add egg that has been slightly beaten.
  2. Sift together the flour with the next 3 ingredients.
  3. Alternately add the flour mixture, milk and orange juice to the creamed mixture.
  4. Add the orange rind and fold in the pecans.
  5. Pour batter into a greased and floured loaf pan (10x5 inches) and bake in a 350 degree oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.


Oops, I forgot to mention, there were 3 four leaf clovers pressed in the book too, my lucky day! I just would like to know when they were put there. Hope you enjoy…………..

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