I love how this Orange Creamsicle Cake captures the nostalgic flavors of the classic frozen treat, blending vibrant citrus with creamy vanilla. The moist vanilla cake, infused with orange JELLO and topped with a fluffy mandarin orange frosting, makes it a delightful dessert for any summer gathering.

Why You’ll Love This Recipe

Simple and Convenient: I appreciate how this recipe uses a boxed cake mix, making it quick and easy to prepare without compromising on flavor.
Vibrant and Flavorful: The combination of orange zest, orange JELLO, and mandarin oranges creates a refreshing and tangy taste that I find irresistible.
Moist and Creamy: The poke cake method ensures each bite is moist, and the whipped topping adds a light, creamy finish that I enjoy.
Visually Appealing: I love the bright orange swirls and specks of mandarin in the frosting, making the cake as beautiful as it is delicious.
Perfect for Gatherings: This cake is always a hit at potlucks and summer parties, and I find it pairs wonderfully with grilled dishes and fresh salads.

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

I start by preheating the oven according to the cake mix instructions and greasing a 9x13 inch baking pan.
In a large bowl, I combine the cake mix, eggs, milk, vegetable oil, and orange zest, mixing until smooth.
I pour the batter into the prepared pan and bake as directed on the cake mix package.
Once baked, I let the cake cool for about 10 minutes, then use a skewer to poke holes all over the top.
In a separate bowl, I dissolve the orange JELLO in boiling water, then stir in the fresh orange juice.
I carefully pour the JELLO mixture over the cake, ensuring it seeps into the holes, and refrigerate the cake for at least 3 hours.
For the frosting, I beat the mandarin oranges with the pudding mix until combined, then gently fold in the Cool Whip.
I spread the frosting over the chilled cake and refrigerate for at least 30 minutes before serving.

Servings and Timing

Servings: 24
Prep Time: 10 minutes
Cook Time: 28 minutes
Chill Time: 3.5 hours
Total Time: Approximately 4 hours and 10 minutes

Variations

Citrus Twist: Sometimes, I substitute lemon or lime JELLO for a different citrus flavor.
Cream Cheese Frosting: For a richer taste, I use cream cheese frosting with added orange zest.
Cupcake Version: I pour the batter into cupcake liners for individual servings, adjusting the baking time accordingly.
Fresh Fruit Topping: I like to top the cake with fresh orange slices or berries for added freshness.
Nutty Addition: Occasionally, I add chopped nuts like pecans or walnuts to the batter for extra texture.

Storage/Reheating

I store any leftover cake in an airtight container in the refrigerator for up to 3 days. Since it's a chilled dessert, I don't reheat it; instead, I serve it cold, straight from the fridge.

FAQs

How can I make this cake more homemade?

I sometimes replace the boxed mix with a homemade vanilla cake recipe and use freshly squeezed orange juice for a more authentic taste.

Can I use a different type of milk?

Yes, I've used almond milk, soy milk, and regular dairy milk, all with great results.

Is it possible to make this cake ahead of time?

Absolutely. I often prepare it a day in advance and keep it refrigerated until serving.

Can I freeze this cake?

I don't recommend freezing it, as the texture of the frosting may change upon thawing.

What can I use instead of Cool Whip?

I sometimes use homemade whipped cream stabilized with a bit of gelatin or cream cheese as an alternative.

Conclusion

This Orange Creamsicle Cake is a delightful blend of citrus and cream that I find perfect for warm-weather occasions. Its vibrant flavor, moist texture, and creamy frosting make it a crowd-pleaser every time. Whether I'm hosting a summer barbecue or simply craving a nostalgic treat, this cake never disappoints.

Orange Creamsicle Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 4 hours 10 minutes
Yield: 24 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Orange Creamsicle Cake blends vibrant citrus and creamy vanilla, mimicking the nostalgic frozen treat. Made with a vanilla cake base soaked in orange JELLO and topped with a mandarin orange whipped frosting, it's a refreshing summer dessert perfect for gatherings.

Instructions

Preheat the oven according to the cake mix instructions and grease a 9x13 inch baking pan.
In a large bowl, mix together cake mix, eggs, milk, vegetable oil, and orange zest until smooth.
Pour the batter into the prepared pan and bake as directed on the cake mix package.
Allow the cake to cool for about 10 minutes, then poke holes all over the top with a skewer.
In a separate bowl, dissolve orange JELLO in boiling water and stir in orange juice.
Carefully pour the JELLO mixture over the cake and refrigerate for at least 3 hours.
For the frosting, beat mandarin oranges with vanilla pudding mix until combined.
Gently fold in Cool Whip and spread over the chilled cake.
Refrigerate for at least 30 minutes before serving.