Orange Creamsicle Cake

This Orange Creamsicle Cake captures all that nostalgia in dessert form. It’s bright, fruity, creamy, and impossibly soft—with layers of orange Jello-infused vanilla cake and a fluffy mandarin orange whipped topping.

I love serving this cake for summer parties, birthdays, or even weekend brunch. It’s the kind of dessert that’s easy to make, looks impressive, and gets people talking (and going back for seconds).

With only a few ingredients and no complicated techniques, this recipe turns a simple box mix into something that feels like a slice of sunshine.

Nostalgic Appeal

Orange creamsicles were my ultimate treat growing up. That mix of sweet orange on the outside and creamy vanilla on the inside was pure joy in popsicle form. I can still remember the sticky fingers and sweet-tart flavor melting on my tongue.

This cake brings all those memories flooding back—but in a soft, sliceable version that’s perfect for sharing. It takes that flavor we all loved and gives it a grown-up twist while staying true to its roots.

The best part is that everyone recognizes the flavor instantly. Whether they grew up with creamsicles or just love citrus desserts, this cake hits a sweet spot of familiarity and comfort.

It’s a dessert that speaks to all ages and occasions, and for me, it’s become a warm-weather favorite that I make again and again.

Homemade Focus

Even though this recipe starts with a box of cake mix, it gets a full homemade upgrade with some smart, flavorful additions. That’s one of my favorite tricks—taking something simple and making it extraordinary with just a few extra touches.

The cake is made extra moist and flavorful with the addition of orange zest and milk instead of water. Then, it’s infused with orange Jello and fresh orange juice, giving it that unmistakable creamsicle flavor all the way through.

The frosting is where the magic really happens. Canned mandarin oranges are blended with vanilla pudding and whipped topping to create a light, citrusy topping that’s fluffy, fruity, and so easy to spread.

Together, the layers come together beautifully. It looks and tastes like something from a bakery—but you made it right at home in just a few simple steps.

Flavor Goal

The goal for this cake was simple: create a dessert that tastes exactly like a classic orange creamsicle, but in cake form.

That means bright, punchy citrus flavor that’s balanced by rich vanilla creaminess. The cake itself should be moist and flavorful, not overly sweet or dry.

The orange Jello soaked into the cake adds a juicy burst of flavor and keeps the texture incredibly tender. Every bite is infused with real orange essence.

Then the frosting brings it all home with a cloud-like topping that’s lightly sweet and full of fresh orange flavor. It melts on your tongue and ties the whole dessert together.

Ingredient Insights

Vanilla cake mix serves as the base for the recipe. It provides structure and a soft, spongy crumb that soaks up the Jello perfectly.

Eggs, milk, and vegetable oil are used to prepare the cake, making it extra rich and moist. Substituting milk (or vanilla almond milk) for water adds creaminess and flavor depth.

Orange zest adds natural citrus aroma and intensifies the orange notes. It’s a small addition that makes a big difference.

Orange Jello is the flavor powerhouse in this recipe. Dissolved in boiling water and mixed with orange juice, it’s poured over the baked cake to infuse it with flavor and moisture.

Fresh squeezed orange juice brings brightness and real fruit flavor. It balances the sweetness of the Jello and adds authenticity to the creamsicle theme.

Mandarin oranges (from a can) are blended into the frosting for flavor and texture. They break down into a smooth puree that blends perfectly with the pudding and Cool Whip.

Vanilla instant pudding mix adds body and that creamy vanilla flavor reminiscent of the “cream” in a creamsicle.

Cool Whip creates a fluffy, light frosting that’s easy to spread and doesn’t overpower the citrus notes.

Essential Equipment

You’ll need a 9×13-inch baking pan for this cake. It holds the layers well and allows the Jello to soak in evenly across the surface.

A zester or microplane is essential for getting the orange zest. It brings a fresh citrus aroma to both the cake and the overall flavor.

A mixing bowl and electric mixer will help you prepare the cake batter quickly and smoothly. You can also use a stand mixer if you prefer.

A fork or skewer is used to poke holes in the cake after baking. This allows the Jello and orange juice mixture to seep into the cake and infuse it with flavor.

A blender or food processor can be helpful for blending the mandarin oranges if you prefer a super smooth frosting.

List of Ingredients with Measurements

For the Cake:

• 1 box (15.25 oz) vanilla cake mix
• 3 large eggs, room temperature
• 1 cup milk or vanilla almond milk
• ½ cup vegetable oil
• 1 tablespoon orange zest
• 1 box (3.4 oz) orange Jello
• 1 ¼ cup boiling water
• ⅓ cup fresh squeezed orange juice

For the Frosting:

• 1 can (15 oz) mandarin oranges (do not drain)
• 1 package (3.5 oz) vanilla instant pudding mix
• 8 oz Cool Whip, thawed