Orange Creamsicle Cake Recipe
The Orange Creamsicle Cake is the ultimate celebration of nostalgic flavors—creamy vanilla, zesty orange, and a luscious, melt-in-your-mouth texture that takes you right back to childhood summers. With layers of sponge, sherbet, pudding, and fluffy whipped topping, this cake is every bit as refreshing as a frozen treat, except you can slice and share it at your next gathering. It’s the perfect combo of simplicity and wow-factor, and just the thing when you want to make everyone at the table smile.
Ingredients You’ll Need
Each ingredient in this recipe lends its own magic to the Orange Creamsicle Cake—from tender cake layers to the creamy, citrusy filling and vibrant finish. Grab these essentials and get ready to create a dessert that tastes like pure sunshine.
- White cake mix: This base creates a fluffy, pillowy canvas for all the orange and cream flavors to shine through.
- Eggs, oil, and water: These are needed for the cake mix; follow your box instructions for the exact amounts to ensure the perfect texture.
- Orange gelatin (3-ounce box): This infuses the cake with that iconic, punchy orange flavor and glows with color.
- Boiling water: Essential for dissolving the gelatin and helping it soak all the way through the cake.
- Orange sherbet (2 cups, divided): It melts into both the soaking mixture and the creamy topping, making every bite taste like a cool creamsicle.
- Instant vanilla pudding mix (3.4-ounce box): The secret to a silky, dreamy topping that holds up beautifully on the cake.
- Milk (1/4 cup): Just enough to bring the pudding topping together without overpowering the orange flavor.
- Whipped topping (8-ounce tub): Delivers that final, cloud-like texture and sweetness—plus, it’s easy and foolproof.
- Mandarin oranges (for garnish, optional): Adds a gorgeous, juicy pop that makes the cake look just as fun as it tastes.
How to Make Orange Creamsicle Cake
Step 1: Bake the Cake
Begin by preparing your white cake mix according to the package instructions, using the eggs, oil, and water called for on the box. Pour the batter into a greased 9×13-inch pan, smoothing out the top to ensure an even bake. Bake until it’s lightly golden and a toothpick comes out clean—typically around 25-30 minutes, depending on your oven. The cake base is such a breeze, but its airy texture is what sets the stage for the creamsicle magic about to happen.
Step 2: Poke and Soak
While the cake is still warm from the oven, grab the handle of a wooden spoon (or even a sturdy straw) and poke holes all over the top, spacing them about an inch apart. This step might seem quirky, but it lets all that creamy orange gelatin mixture seep right down into the cake, infusing every bite with flavor and moisture. Think of it as the secret passageway for pure citrusy joy.
Step 3: Prepare the Orange Gelatin Mixture
In a microwave-safe bowl, boil one cup of water, then pour in the orange gelatin powder and stir until completely dissolved. Next, add one cup of orange sherbet to the hot gelatin mixture and stir until it’s totally melted and smooth. The sherbet not only cools the gelatin mixture down a bit, but also adds serious creamsicle flavor intensity and a fabulous orange hue.
Step 4: Soak and Chill
Slowly pour the warm gelatin-sherbet mixture over the poked cake, letting it sink right into all those holes you made. This is where the cake really transforms—those orange rivers seeping through the crumb make every bite juicy and flavorful. Slide the whole pan into the fridge and let it chill for at least four hours so the flavors can meld and the cake sets up perfectly.
Step 5: Mix the Creamy Topping
In a large bowl, melt the remaining one cup of orange sherbet. Whisk in the milk and the instant vanilla pudding mix; let the mixture stand for a couple minutes—it’ll gently thicken and become irresistibly creamy. This is the part that delivers the “cream” in Orange Creamsicle Cake, so don’t rush this step!
Step 6: Fold in the Whipped Topping
Once your pudding mixture is ready, gently fold in the whipped topping until everything is smooth, pale orange, and fluffy. This topping should be rich but airy, so use a gentle hand. It’s going to cover the entire cake and deliver that signature creamsicle finish everyone loves.
Step 7: Finish and Garnish
Spread the whipped topping mixture evenly over the chilled cake, covering every nook and cranny. For an extra flourish, arrange mandarin orange segments on top—these little gems aren’t just pretty, they add a sweet and tart pop that matches the Orange Creamsicle Cake theme beautifully. Slice and serve, and watch everyone’s eyes light up!
How to Serve Orange Creamsicle Cake
Garnishes
A classic Orange Creamsicle Cake absolutely pops with a scatter of mandarin orange segments on top. You can also get creative by sprinkling candied orange peel for a colorful crunch, or add a touch of zest for extra citrusy aroma. A fresh mint sprig tucked beside each slice makes for an eye-catching finish that hints at the refreshing flavors inside.
Side Dishes
Because Orange Creamsicle Cake delivers such a light, creamy finish, it’s wonderful alongside simple sides like fresh berries or a fruit salad. If you want an extra splash of summer, pair it with iced tea or a citrusy punch. For celebrations, a scoop of vanilla ice cream turns dessert into a double treat—perfect for making a birthday or barbecue feel extra special.
Creative Ways to Present
Try cutting the cake into individual squares and serving on colorful plates for a party-ready look—add a dollop of extra whipped topping for good measure. For a fun twist, layer the cake, topping, and mandarin oranges in small mason jars for portable, single-serve treats. Or, transform the dessert into a trifle bowl presentation, spooning layers for a dramatic effect that shows off every vibrant stratum of orange and cream.
Make Ahead and Storage
Storing Leftovers
Leftover Orange Creamsicle Cake can be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. The flavors actually improve overnight, so don’t be afraid to make this cake a day ahead. It will keep beautifully for about 3–4 days (if you have any left after the first round)!
Freezing
To freeze the Orange Creamsicle Cake, first chill it fully in the refrigerator, then cut it into squares or leave it whole. Wrap it securely in plastic wrap and then foil, or place pieces in airtight containers. This cake freezes surprisingly well for up to 2 months—just make sure to thaw it in the fridge overnight before serving, for best texture.
Reheating
Because this cake is meant to be served chilled, there’s no need to reheat it. Simply remove from the refrigerator, let it sit at room temperature for about 10 minutes to soften slightly, and enjoy. The cold, creamy texture is part of what makes Orange Creamsicle Cake so delightful.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Freshly whipped cream gives a lovely, natural flavor, but keep in mind it may not hold up as long as store-bought whipped topping. If making ahead, stabilize your whipped cream with a bit of cornstarch or powdered sugar to help it maintain its fluffiness.
Do I have to use white cake mix or can I use yellow?
A yellow cake mix can be substituted if that’s what you’ve got—it’ll add a slightly warmer flavor and color, but will still let the orange and cream flavors shine. White cake mix just keeps the Orange Creamsicle Cake extra vibrant and classic!
Can I make Orange Creamsicle Cake gluten-free?
Yes! Simply swap a gluten-free white cake mix for the standard one. Double-check your pudding, whipped topping, and orange sherbet labels for gluten, and you’ll have a safe and just-as-delicious dessert for everyone to enjoy.
What’s the best way to poke holes in the cake?
The handle of a wooden spoon works like a charm, but you can use a thick straw or even a chopstick in a pinch. Just make sure the holes go deep enough to let the orange gelatin spread through each layer—don’t be shy!
How far in advance can I make Orange Creamsicle Cake?
You can prepare and chill the cake (up to the garnishing step) up to two days ahead. Simply keep it sealed in the fridge, then add your mandarin oranges and fresh garnishes right before serving for the best look and taste.
Final Thoughts
There’s a reason Orange Creamsicle Cake has a place in my go-to dessert lineup—it’s cheerful, quick, and absolutely crowd-pleasing. If you’re looking to brighten up your next get-together or just treat yourself to a taste of summer, give this recipe a try and let the flavors take you back to sun-drenched days and good company!
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Orange Creamsicle Cake Recipe
- Total Time: 4 hours and 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Orange Creamsicle Cake is a delightful and refreshing dessert that combines the flavors of orange sherbet, vanilla pudding, and whipped topping for a light and creamy treat.
Ingredients
Cake:
- 1 box white cake mix (plus eggs, oil, and water as called for on the box)
Orange Gelatin Mixture:
- 1 3-ounce box orange gelatin
- 1 cup boiling water
- 2 cups orange sherbet (divided)
Creamy Topping:
- 1 3.4-ounce box instant vanilla pudding mix
- 1/4 cup milk
- 1 8-ounce tub whipped topping
Garnish:
- mandarin oranges, for garnish (if desired)
Instructions
- Prepare Cake: Prepare and bake the cake according to the package instructions in a greased 9×13″ pan.
- Poke Holes: While the cake is still hot, poke holes in the cake with the end of a wooden spoon or with a straw.
- Orange Gelatin Mixture: In a microwave-safe bowl, boil one cup of water. Stir in the orange gelatin until dissolved. Stir in one cup of the orange sherbet until melted. Pour over the cake slowly, allowing the mixture to soak into the holes; refrigerate for at least 4 hours.
- Creamy Topping: In a large mixing bowl, melt the remaining cup of orange sherbet. Add the milk and pudding mix and whisk; let it set for a couple of minutes to allow the pudding to thicken. Add the whipped topping and fold in until smooth and well-combined.
- Finish: Spread the creamy topping over the cooled cake and garnish with mandarin oranges, if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Orange Creamsicle Cake, dessert, orange sherbet, vanilla pudding, whipped topping, mandarin oranges
