I think we can all agree that this year has been a tough year for all of us. For so many reasons. Every aspect of our life has been impacted by current events, making it a challenge sometimes to see the positives. This year, my family experienced a loss of a loved one – my father in law – back in April. We think of him often, mostly with how he would respond or react in various situations… usually resulting in us laughing. My father in law may not have been a man of many words, but his actions spoke volumes. Spending time with my in laws always gives me new memories to cling to and I’m so thankful for the times I’ve spent with my father in law before he lost his battle to cancer.
My son and father in law share the same favorite foods – Frito Scoop chips, mangoes, and orange sherbet. Oh the times they both indulged in big bowls of sherbet together after dinner! So this recipe post is dedicated to my father in law, as I remember him fondly with his big bowl of orange sherbet. My father in law’s birthday is coming up on Wednesday and I’ll be making this Orange Sherbet Cake recipe again in his honor.
This cake is made in the Instant Pot which doesn’t heat up the kitchen like the traditional stove/oven. An orange layer cake is frosted with orange and white frosting, then decorated as if it were covered in scoops of orange sherbet, complete with waffle cone pieces, sprinkles and cherries!
Instant Pot: Orange Sherbet Cake
Cake Ingredients:
1 orange cake mix box
1 C water
3 large eggs
1/3 C canola oil
1 C water, for instant pot
1 7 in round springform pan
Frosting Ingredients:
1 C unsalted sweet cream butter
½ C powdered sugar
2 tsp orange extract
5 TBSP heavy whipping cream
Orange gel food coloring
Garnish:
Waffle ice cream cones, broken into pieces
Confetti sprinkles
Cherries for topping
Small ice cream scooper
Instructions
1. Spray the springform pan and set aside. Add 1 cup of water to the Instant Pot insert.
2. In a large mixing bowl, add cake mix, 1 cup water, 1/3 cup oil and 3 whole eggs. Beat until well combined.
3. Pour the batter in the greased springform pan. Gently cover the cake pan with a paper towel. Using a piece of aluminum foil, cover the paper towel and gently secure the paper towel around the rim of the pan.
4. Place the cake pan on the trivet and carefully place the trivet inside the Instant Pot. Close lid and set to sealing. Cook on high pressure for 35 minutes.
5. Quick pressure release. Remove cake from Instant Pot and allow to cool on a cooling rack for 30-60 minutes. While cake is cooling, prepare the orange frosting.
6. Using a standing mixer, beat the butter, powdered sugar, orange extract and heavy whipping cream until combined and stiff peaks. Transfer half of the frosting to another mixing bowl. Mix in a few drops of orange gel food coloring into one bowl and mix until combined.
4. Place the cake pan on the trivet and carefully place the trivet inside the Instant Pot. Close lid and set to sealing. Cook on high pressure for 35 minutes.
5. Quick pressure release. Remove cake from Instant Pot and allow to cool on a cooling rack for 30-60 minutes. While cake is cooling, prepare the orange frosting.
6. Using a standing mixer, beat the butter, powdered sugar, orange extract and heavy whipping cream until combined and stiff peaks. Transfer half of the frosting to another mixing bowl. Mix in a few drops of orange gel food coloring into one bowl and mix until combined.
7. Once cake has cooled completely, remove the cake from the springform and cut in half horizontally to create cake layers. Scoop ½ cup of orange frosting onto the bottom half cake layer and smooth evenly.
8. Place the top half cake layer back on top of the orange frosting and frost entire cake with the white frosting.
9. Smear some orange frosting into the white frosting. Gently combine the remaining white frosting and orange into a small bowl. Using the small ice cream scoop, scoop out dollops of the combined frosting and place onto the top of the cake for ice cream scoops. Sprinkle some of the confetti sprinkles on top. Garnish with a waffle cone and cherry.
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