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 tsp 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.
