Orange Creamsicle Cake

Why You’ll Love This Recipe

This cake combines the nostalgic flavor of an orange creamsicle with the ease of a boxed cake mix and a poke cake technique. The moist vanilla cake soaks up the bright orange JELLO mixture, creating a juicy and flavorful base. The mandarin-orange frosting adds a light, creamy finish that’s perfect for warm-weather gatherings or anytime you want a refreshing dessert.

Ingredients

Cake

15.25 ounces vanilla cake mix
3 eggs, room temperature
1 cup milk or vanilla almond milk
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 mandarin oranges (do not drain)
3.5 ounces vanilla instant pudding mix
8 ounces Cool Whip

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cake mix according to package directions for a 9 x 13 inch pan, substituting milk or vanilla almond milk for water and adding the orange zest.
2. Bake as directed. Remove from oven and let cool on a rack for about 10 minutes.
3. Use a skewer to poke holes evenly across the top of the cake.
4. In a heatproof bowl, dissolve the orange JELLO in boiling water, whisking until completely dissolved.
5. Stir in fresh orange juice.
6. Slowly and carefully pour the JELLO mixture over the cake, allowing it to soak in. Refrigerate for at least 3 hours.
7. For the frosting, beat together mandarins and pudding mix until combined.
8. Gently fold in Cool Whip or whipped cream until incorporated.
9. Spread the frosting evenly over the cooled cake.
10. Refrigerate for at least 30 minutes before serving.

Servings and Timing

• Serves: 24
• Prep time: 10 minutes
• Cook time: 28 minutes
• Total time: 38 minutes (plus chilling time)

Variations

• Use fresh orange segments instead of canned mandarins for a fresher taste.
• Substitute the orange JELLO with sugar-free or gelatin-free options.
• Add a drizzle of white chocolate over the frosting for extra indulgence.
• Try a cream cheese-based frosting for a tangier finish.
• Use lemon zest alongside orange for a citrus twist.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Best served chilled; no reheating needed.

FAQs

Can I use regular milk instead of almond milk?

Yes, both work well in this recipe.

How long should the cake soak in the JELLO mixture?

At least 3 hours in the fridge for best absorption.

Can I make this cake ahead of time?

Yes, it can be prepared a day in advance and refrigerated.

Can I substitute the Cool Whip with homemade whipped cream?

Absolutely, fresh whipped cream can be used.

Is this cake gluten-free?

No, but gluten-free cake mix can be substituted.

Can I use other flavors of JELLO?

Yes, but orange flavor best matches the creamsicle theme.

What pan size is recommended?

A 9 x 13 inch baking pan is ideal.

How do I prevent the cake from becoming soggy?

Do not pour the JELLO mixture too quickly and allow it to soak gradually.

Can I freeze this cake?

Freezing is not recommended due to the JELLO and Cool Whip texture.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Conclusion

This Orange Creamsicle Cake is a bright, creamy, and nostalgic dessert that’s easy to make and perfect for summer celebrations. Bursting with orange flavor and topped with a light, fluffy frosting, it’s sure to be a crowd-pleaser at your next party.

Orange Creamsicle Cake

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes (plus chilling time)
• Yield: 24 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This easy Orange Creamsicle Poke Cake is a wonderful addition to all your summer parties! A lovely vanilla cake bursting with orange flavor, topped with a fluffy orange and vanilla frosting that no one will be able to resist.

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Ingredients

15.25 ounces vanilla cake mix

3 eggs, room temperature

1 cup milk or vanilla almond milk

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 mandarin oranges (do not drain)

3.5 ounces vanilla instant pudding mix

8 ounces Cool Whip

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Instructions

1. Prepare the cake mix according to package directions for a 9 x 13 inch pan, substituting milk or vanilla almond milk for water and adding the orange zest.
2. Bake as directed. Remove from oven and let cool on a rack for about 10 minutes.
3. Use a skewer to poke holes evenly across the top of the cake.
4. In a heatproof bowl, dissolve the orange JELLO in boiling water, whisking until completely dissolved.
5. Stir in fresh orange juice.
6. Slowly and carefully pour the JELLO mixture over the cake, allowing it to soak in. Refrigerate for at least 3 hours.
7. For the frosting, beat together mandarins and pudding mix until combined.
8. Gently fold in Cool Whip or whipped cream until incorporated.
9. Spread the frosting evenly over the cooled cake.
10. Refrigerate for at least 30 minutes before serving.

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Notes

Use fresh orange segments instead of canned mandarins for a fresher taste.

Substitute the orange JELLO with sugar-free or gelatin-free options.

Add a drizzle of white chocolate over the frosting for extra indulgence.

Try a cream cheese-based frosting for a tangier finish.

Use lemon zest alongside orange for a citrus twist.