Orange Creamsicle Cake

This Orange Creamsicle Cake is light, citrusy, and incredibly refreshing. Made with a tender vanilla cake infused with orange JELLO and finished with a fluffy mandarin orange frosting, this dessert delivers the nostalgic flavor of a classic creamsicle in cake form. It’s easy, vibrant, and perfect for spring, summer, or any time you crave a bright, crowd-pleasing dessert.

Why You’ll Love This Recipe

• Soft, moist cake with bold orange flavor
• Easy poke-cake method using simple ingredients
• No complicated frosting—light and creamy topping
• Perfect for potlucks, holidays, and summer parties
• Tastes just like an orange creamsicle

Ingredients

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
• 1 ¼ cup boiling water
• ⅓ cup fresh squeezed orange juice

Frosting

• 15 ounces can of mandarin oranges (do not drain)
• 3.5 ounces vanilla instant pudding mix
• 8 ounces Cool Whip

Directions

Step 1: Preheat and Prepare the Pan

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the vanilla cake mix, eggs, milk, vegetable oil, and orange zest. Beat with a mixer on medium speed for about 2 minutes until smooth and fully combined.

Step 3: Bake the Cake

Pour the batter evenly into the prepared baking dish. Bake according to the cake mix package directions, usually 28–32 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Prepare the Orange JELLO

While the cake is baking, place the orange JELLO powder into a heat-safe bowl. Carefully pour in the boiling water and whisk until the JELLO is completely dissolved. Stir in the fresh squeezed orange juice and set aside.

Step 5: Poke the Cake

Once the cake is removed from the oven, allow it to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly all over the cake, going about three-quarters of the way down.

Step 6: Add the JELLO Mixture

Slowly pour the prepared orange JELLO mixture evenly over the cake, making sure it fills the holes. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to set.

Step 7: Make the Frosting

In a blender or food processor, combine the undrained mandarin oranges and vanilla instant pudding mix. Blend until smooth and thickened.

Step 8: Fold in Cool Whip

Transfer the orange mixture to a bowl. Gently fold in the Cool Whip using a spatula until fully combined and fluffy.

Step 9: Frost the Cake

Spread the frosting evenly over the chilled cake. Cover and refrigerate for at least 2 additional hours before serving.

Pro Tips and Variations

• Chill overnight for the best flavor and texture.
• Add extra orange zest on top for a bright finish.
• Serve extra cold for the most authentic creamsicle taste.
• Use a clear dish to highlight the vibrant color.

Serving Suggestions

• Serve chilled for best flavor.
• Garnish with mandarin slices or orange zest curls.
• Perfect with iced tea, lemonade, or coffee.
• Ideal for summer BBQs, birthdays, and potlucks.

Storage / Reheating

• Refrigerator: Store covered for up to 4 days
• Freezing: Not recommended due to frosting texture
• Reheating: Do not reheat; serve cold

FAQs

Can I make this cake ahead of time?
Yes, this cake is best made a day ahead.

Can I use orange cake mix instead?
Vanilla works best to balance the citrus flavor.

Does this need to stay refrigerated?
Yes, due to the pudding and Cool Whip topping.

Conclusion

Orange Creamsicle Cake is a refreshing, creamy, and colorful dessert that’s guaranteed to brighten any table. With its moist orange-infused cake and fluffy citrus frosting, it’s an easy recipe that delivers bakery-quality results with minimal effort.

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