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.
Ingredients
- 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
- 15 ounces can of mandarin oranges (do not drain)
- 3.5 ounces vanilla instant pudding mix
- 8 ounces Cool Whip
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.
Notes
- You can substitute lemon or lime JELLO for a different citrus flavor.
- Use cream cheese frosting for a richer variation.
- Turn this into cupcakes by using liners and adjusting the bake time.
- Top with fresh fruit for added color and freshness.
- Store in the fridge in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
