This Orange Creamsicle Cake captures the nostalgic flavors of the classic frozen treat, blending vibrant orange and creamy vanilla in a moist, colorful poke cake. It's a delightful dessert that's perfect for summer gatherings or whenever I crave a refreshing, citrusy indulgence.
Why I Love This Recipe
I adore how this cake combines the bright, zesty taste of orange with the smooth richness of vanilla. The use of orange JELLO not only infuses the cake with flavor but also creates a beautiful marbled effect. The fluffy frosting, made with mandarin oranges, pudding mix, and Cool Whip, adds a light and creamy finish that complements the cake's citrus notes perfectly.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 15.25 ounces vanilla cake mix
- 3 eggs, room temperature
- 1 cup milk or vanilla almondmilk
- ½ cup vegetable oil
- 1 tablespoon orange zest
- 3.4 ounces orange JELLO
- 1¼ cups boiling water
- ⅓ cup fresh squeezed orange juice
For the Frosting:
- 15 ounces can of mandarin oranges (do not drain)
- 3.5 ounces vanilla instant pudding mix
- 8 ounces Cool Whip
Directions
- Prepare the cake mix according to package instructions for a 9x13 inch baking pan, substituting milk or vanilla almondmilk for the water and adding orange zest. Bake as directed and let cool for about 10 minutes.
- Use a skewer or fork to poke holes all over the top of the cake.
- In a heatproof bowl, dissolve the orange JELLO in boiling water. Stir in the fresh orange juice.
- Slowly pour the JELLO mixture over the cake, allowing it to seep into the holes. Refrigerate for at least 3 hours.
- For the frosting, blend the undrained mandarin oranges with the vanilla pudding mix until smooth. Fold in the Cool Whip until well combined.
- Spread the frosting evenly over the chilled cake. Garnish with additional mandarin slices or orange zest if desired.
Servings and Timing
- Servings: 24
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes (plus at least 3 hours chilling)
Variations
- Cake Mix: If I only have a white cake mix, I add a teaspoon of vanilla extract to enhance the flavor.
- Milk Substitute: Almond Breeze Vanilla almondmilk adds a subtle nutty flavor, but regular milk works just as well.
- Frosting Twist: For a tangier frosting, I sometimes add a bit of cream cheese or use orange-flavored pudding mix.
Storage and Reheating
- Storage: I store the cake covered in the refrigerator for up to 5 days.
- Freezing: This cake isn't ideal for freezing due to the JELLO and whipped topping, which can change texture upon thawing.
FAQs
How do I prevent the JELLO from pooling at the bottom?
I make sure to poke holes that are evenly spaced and not too close together. Pouring the JELLO mixture slowly allows it to absorb properly without pooling.
Can I use fresh oranges instead of mandarin oranges?
Yes, I can use fresh orange segments, but I ensure they're well-drained to prevent excess moisture in the frosting.
Is there a substitute for Cool Whip?
I can use stabilized whipped cream as a substitute, but I need to ensure it's firm enough to hold up in the frosting.
Can I make this cake ahead of time?
Absolutely! I often prepare the cake a day in advance and add the frosting just before serving to keep it fresh.
What’s the best way to garnish this cake?
I like to garnish with additional mandarin slices, orange zest, or even orange sanding sugar for a festive touch.
Conclusion
This Orange Creamsicle Cake is a delightful dessert that brings a burst of citrus flavor and creamy sweetness to any occasion. Its vibrant appearance and refreshing taste make it a crowd-pleaser that's as fun to make as it is to eat.
Orange Creamsicle Cake
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes + 3 hours chilling
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Orange Creamsicle Cake is a nostalgic, citrus-infused dessert that combines vibrant orange JELLO, moist vanilla cake, and a creamy mandarin frosting—perfect for summer parties and citrus lovers alike!
Ingredients
- For the Cake:
- 15.25 ounces vanilla cake mix
- 3 eggs, room temperature
- 1 cup milk or vanilla almondmilk
- ½ cup vegetable oil
- 1 tablespoon orange zest
- 3.4 ounces orange JELLO
- 1¼ cups boiling water
- ⅓ cup fresh squeezed orange juice
- For the Frosting:
- 15 ounces can of mandarin oranges (do not drain)
- 3.5 ounces vanilla instant pudding mix
- 8 ounces Cool Whip
Instructions
- Prepare vanilla cake mix according to box directions using milk and orange zest; bake in a 9x13-inch pan. Cool 10 minutes.
- Poke holes all over the cake using a skewer or fork.
- Dissolve orange JELLO in boiling water, then mix in fresh orange juice.
- Slowly pour JELLO mixture over the cake; chill for at least 3 hours.
- Blend mandarin oranges and pudding mix until smooth; fold in Cool Whip.
- Frost the chilled cake and garnish with orange zest or mandarin slices if desired.
Notes
- Substitute white cake mix + 1 teaspoon vanilla extract if vanilla cake mix is unavailable.
- Almond milk gives a subtle flavor twist.
- For a tangier frosting, add a touch of cream cheese or use orange pudding mix.
- Store in the fridge, covered, for up to 5 days.
- Not ideal for freezing due to texture changes.
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