This Orange Creamsicle Cake is a light, fluffy dessert bursting with bright citrus flavor and creamy vanilla frosting—just like the nostalgic popsicle I grew up loving. It’s made with a few simple ingredients, but the result is a beautifully layered treat that feels special and tastes like summer in every bite.
Why You’ll Love This Recipe
I love how this cake captures the classic orange creamsicle flavor with minimal effort. The orange cake base is soft, moist, and full of sunshiney citrus goodness, while the creamy vanilla frosting balances it out with smooth sweetness. Whether I’m baking it for a celebration or just because, this cake brings a fun, retro twist to any dessert table. It’s also easy to decorate and even easier to devour.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Orange cake mix (or vanilla cake mix with added orange zest and extract)
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Eggs
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Vegetable oil
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Orange juice
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Orange zest
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Vanilla pudding mix (instant)
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Milk
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Whipped topping (like Cool Whip)
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Cream cheese (optional, for richer frosting)
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Orange gelatin (for added orange flavor and color, optional)
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Powdered sugar (if making homemade frosting)
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Vanilla extract
directions
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I begin by preparing the cake mix according to the package directions, but I substitute orange juice for part of the water to boost the flavor, and I mix in orange zest.
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I pour the batter into a greased 9x13 inch pan or two round cake pans, then bake as directed until a toothpick comes out clean.
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While the cake cools, I mix together vanilla pudding mix with cold milk until thick, then fold in whipped topping (and cream cheese if I want extra richness).
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Once the cake is completely cool, I spread the frosting evenly over the top. For a layered cake, I frost between the layers and the sides too.
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I sometimes add a sprinkle of orange zest or a few candied orange slices on top for decoration.
Servings and timing
This cake serves about 12–16 slices, depending on how generous I’m feeling. It takes about 10 minutes to prep, 25–30 minutes to bake, and another 15 minutes to cool and frost—so it’s ready in around an hour.
Variations
I like to customize this cake in a few fun ways:
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I swirl orange gelatin into the cake batter for a marbled creamsicle look.
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I make it a poke cake by poking holes in the baked cake and pouring in prepared orange gelatin before frosting.
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For a fancier look, I bake it as a layered c
ake with piped frosting and garnish.
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I sometimes use orange-flavored extract in the frosting for an extra citrus boost.
storage/reheating
I store the cake covered in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors meld. I don’t usually reheat it, but I let it sit at room temperature for about 10–15 minutes before serving to let the frosting soften.
FAQs
Can I use fresh oranges instead of orange juice from a bottle?
Yes, I like using fresh orange juice and zest whenever I can for the brightest flavor.
Can I make this cake ahead of time?
Definitely. I often bake the cake a day ahead and frost it right before serving or even earlier. It holds up beautifully.
What if I don’t have pudding mix?
I can make a simple whipped cream and cream cheese frosting with powdered sugar and vanilla—it’s still delicious.
Can I use homemade cake batter?
Of course. A homemade orange or vanilla cake batter works great if I prefer not to use a boxed mix.
Does this cake need to be refrigerated?
Yes, since the frosting includes whipped topping or cream cheese, I always keep it chilled.
Conclusion
This Orange Creamsicle Cake brings sunshine to the table no matter the season. I love how it combines nostalgic flavors with an easy-to-make recipe that’s perfect for birthdays, barbecues, or just a sweet treat at home. One bite and I’m reminded of those creamy popsicles I used to enjoy as a kid—only now, I get to enjoy them in cake form.
Orange Creamsicle Cake
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 1 hour (including cooling and frosting)
- Yield: 12–16 servings
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Creamsicle Cake recipe is a dreamy citrus dessert with the nostalgic flavor of the classic orange creamsicle popsicle. A soft, moist orange cake base pairs perfectly with creamy vanilla frosting made from pudding and whipped topping. It’s an easy, crowd-pleasing dessert perfect for birthdays, summer parties, or anytime you crave a refreshing treat.
Ingredients
- 1 box orange cake mix (or vanilla cake mix + 1 tbsp orange zest + ½ tsp orange extract)
- 3 eggs (or as directed on cake mix)
- ½ cup vegetable oil
- 1 cup orange juice (can substitute half for water if needed)
- 1 tbsp orange zest
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 8 oz whipped topping (e.g., Cool Whip)
- 4 oz cream cheese, softened (optional, for richer frosting)
- 1 tbsp powdered sugar (optional, for homemade frosting)
- ½ tsp vanilla extract
- 1 small box orange gelatin (optional for marbling or poke cake)
- Orange zest or candied orange slices for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or two 8-inch round pans.
- In a large bowl, prepare the cake mix according to package instructions, replacing part of the water with orange juice and adding orange zest. Mix well.
- Pour into prepared pan(s) and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.
- In another bowl, whisk vanilla pudding mix with cold milk until thickened (about 2 minutes).
- Fold in whipped topping and softened cream cheese (if using) until smooth and fluffy.
- Spread frosting over cooled cake. For a layer cake, frost between layers and around the sides.
- Garnish with orange zest or candied orange slices if desired. Chill before serving.
Notes
- For a fun twist, poke holes in the cake and pour in prepared orange gelatin for a creamsicle poke cake.
- For homemade frosting, skip the pudding and mix cream cheese, powdered sugar, whipped cream, and vanilla.
- This cake tastes even better after chilling overnight.
- Add orange extract to the frosting for extra orange punch.
