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Orange Creamsicle Cake

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This Orange Creamsicle Cake is a light, refreshing summer dessert made with vanilla cake, infused with orange JELLO and fresh juice, then topped with a creamy mandarin orange and vanilla pudding frosting. Perfect for parties and nostalgic treats.

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

1 ¼ cup 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

  1. Preheat oven according to cake mix package directions.
  2. In a large bowl, prepare vanilla cake mix as directed, using milk or vanilla almondmilk instead of water and adding orange zest.
  3. Pour batter into a greased 9×13 inch baking pan.
  4. Bake as directed on the package, approximately 28 minutes.
  5. Let the cake cool on a rack for 10 minutes.
  6. Use a skewer to poke holes all over the top of the cake.
  7. In a heatproof bowl, whisk together orange JELLO and boiling water until fully dissolved.
  8. Stir in fresh squeezed orange juice.
  9. Slowly pour the JELLO mixture over the cake, letting it seep into the holes.
  10. Refrigerate the cake for at least 3 hours.
  11. In a mixing bowl, beat mandarin oranges (with juice) and vanilla pudding mix until well combined.
  12. Fold in Cool Whip gently until incorporated.
  13. Spread frosting evenly over the chilled cake.
  14. Refrigerate for at least 30 minutes before serving.

Notes

  • You can make the cake up to 2 days in advance and keep it refrigerated.
  • Use stabilized whipped cream if substituting for Cool Whip.
  • Fresh orange juice provides the best flavor, but concentrate is acceptable.
  • To make it egg-free, use egg replacer or applesauce.
  • Use a white or yellow cake mix as alternatives.
  • Poking holes allows the JELLO mixture to soak in and add moisture and flavor.

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