Introduction
Craving a dessert that captures the nostalgic, refreshing taste of an orange creamsicle? Look no further than Orange Creamsicle Cake! This delightful cake combines a moist vanilla cake infused with orange JELLO, topped with a creamy, mandarin orange-flavored frosting that’s light and dreamy. Perfect for summer gatherings, birthdays, or any time you want a citrusy treat, this cake is as easy to make as it is irresistible. Curious about how to create this vibrant, crowd-pleasing dessert? Let’s dive into this simple recipe that’s sure to bring smiles all around!
Overview: Why Orange Creamsicle Cake Is Special
Orange Creamsicle Cake is a fun, retro-inspired dessert that blends the tangy sweetness of oranges with the creamy, dreamy texture of a classic creamsicle. The poke cake method infuses the vanilla cake with a bright orange JELLO soak, while the mandarin orange and vanilla pudding frosting adds a luscious, light topping. It’s quick to prepare using a boxed cake mix, visually appealing with its sunny hue, and perfect for feeding a crowd, making it a go-to for potlucks or family celebrations.
- Time Requirement:
- Prep: 15 minutes
- Baking: 25–30 minutes (per cake mix instructions)
- Cooling: 10 minutes
- Chilling: 3 hours 30 minutes
- Total: About 4 hours 10 minutes
- Difficulty Level: Easy. Involves basic baking, mixing, and chilling, suitable for beginners.
- Why It’s Special: This recipe serves 12–16, offers a nostalgic flavor, and has a stunning, creamy presentation. It’s make-ahead friendly, great for summer, and ideal for citrus lovers.
Essential Ingredients
This cake comes together with ingredients for a moist cake, orange JELLO soak, and creamy frosting. Here’s what you need and why each matters:
For the Cake
- Vanilla Cake Mix (15.25 oz): Provides a reliable, moist base with minimal effort.
- Large Eggs (3, room temperature): Bind the batter and add structure.
- Milk or Vanilla Almond Milk (1 cup): Adds moisture and richness, substituting for water in the cake mix.
- Vegetable Oil (½ cup): Keeps the cake soft and tender.
- Orange Zest (1 tbsp): Infuses the cake with fresh, citrusy flavor.
- Orange JELLO Mix (3.4 oz): Creates a tangy, vibrant soak that gives the cake its creamsicle taste.
- Boiling Water (1¼ cups): Dissolves the JELLO for a smooth mixture.
- Fresh Squeezed Orange Juice (â…“ cup): Enhances the orange flavor in the JELLO soak.
For the Mandarin Orange Frosting
- Mandarin Oranges (15 oz can, undrained): Add juicy, sweet citrus flavor and texture to the frosting.
- Vanilla Instant Pudding Mix (3.5 oz): Thickens the frosting and adds creamy vanilla flavor.
- Cool Whip (8 oz): Provides a light, fluffy texture for the frosting.
Substitutions and Variations
- Cake Mix: Use white or yellow cake mix, or a homemade vanilla cake recipe for a 9×13-inch pan.
- Milk: Use whole, 2%, or plant-based milk (like oat or soy); regular milk works if vanilla almond milk is unavailable.
- JELLO: Swap for lemon or peach JELLO for a different citrus twist.
- Cool Whip: Substitute with 2 cups homemade whipped cream (whip 1 cup heavy cream with ¼ cup powdered sugar).
- Mandarin Oranges: Use fresh mandarin segments (about 1 cup) with ¼ cup orange juice for a fresher flavor.
- Gluten-Free: Use a gluten-free cake mix and ensure the JELLO and pudding mix are gluten-free.
- Vegan: Use a vegan cake mix, plant-based milk, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), vegan JELLO, and plant-based whipped topping.
Step-by-Step Instructions
Follow these steps to create an Orange Creamsicle Cake that’s moist, citrusy, and perfectly creamy:
- Prepare the Vanilla Cake:
- Preheat your oven according to the vanilla cake mix package directions (typically 350°F or 175°C) for a 9×13-inch baking pan.
- Grease the pan or line with parchment paper for easy removal.
- In a large mixing bowl, prepare the cake mix according to package directions, substituting 1 cup milk or vanilla almond milk for the water and adding ½ cup vegetable oil, 3 large eggs (room temperature), and 1 tbsp orange zest.
- Beat with a hand mixer until smooth (about 2 minutes).
- Pour the batter into the prepared pan and bake as directed (typically 25–30 minutes), or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on a wire rack for 10 minutes.
- Add the Orange JELLO Soak:
- Using a skewer or fork, poke holes evenly across the top of the warm cake (about 1-inch apart).
- In a heatproof bowl, combine 3.4 oz orange JELLO mix with 1¼ cups boiling water.
- Whisk until the JELLO is completely dissolved (about 1–2 minutes).
- Stir in â…“ cup fresh squeezed orange juice.
- Carefully and slowly pour the JELLO mixture over the cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least 3 hours to set the JELLO.
- Prepare the Mandarin Orange Frosting:
- In a medium bowl, beat the entire 15 oz can of mandarin oranges (with juice) with 3.5 oz vanilla instant pudding mix using a hand mixer until combined and slightly thickened (about 1–2 minutes).
- Gently fold in 8 oz Cool Whip with a spatula until fully incorporated and smooth.
- Frost and Chill:
- Spread the mandarin orange frosting evenly over the chilled cake, smoothing with a spatula.
- Cover and refrigerate for at least 30 minutes to set the frosting.
- Serve:
- Slice into 12–16 squares and serve chilled, optionally garnished with extra mandarin orange segments or a sprinkle of orange zest for a vibrant touch.
Cooking Tips
- Room-Temperature Eggs: Use room-temperature eggs for a smoother batter and better emulsification.
- Poke Holes Evenly: Space holes consistently to ensure the JELLO soaks evenly into the cake.
- Fresh Orange Juice: Use freshly squeezed juice for the brightest flavor; avoid bottled if possible.
- Smooth Frosting: Fold the Cool Whip gently to maintain its airy texture and avoid deflating.
Assembly: Building the Perfect Orange Creamsicle Cake
This cake is all about infusing a moist base with citrusy flavor and topping it with creamy frosting for a refreshing dessert. Here’s how to make it look and taste amazing:
- Vanilla Cake:
- Mix the batter until just combined to keep the cake tender.
- Add orange zest evenly for consistent citrus flavor.
- JELLO Soak:
- Poke holes while the cake is warm to maximize absorption.
- Pour the JELLO slowly to ensure it seeps into the holes without pooling.
- Mandarin Orange Frosting:
- Beat the oranges and pudding until smooth to avoid lumps.
- Spread the frosting evenly for a polished, creamy finish.
- Presentation Tips:
- Serve on a rectangular platter to showcase the sunny orange frosting.
- Garnish with mandarin segments, orange zest, or edible flowers for a festive look.
- Pair with a glass of orange juice or iced tea to enhance the citrusy vibe.
Storage and Make-Ahead Tips
This cake is ideal for preparing ahead and stays fresh with proper storage:
- Refrigerator: Store covered in the fridge for up to 5 days. Keep in the pan or a cake carrier to maintain freshness.
- Freezer: Freeze unfrosted cake (after JELLO soak) for up to 1 month; wrap tightly in plastic wrap and foil. Thaw in the fridge overnight, then add frosting. Frosted cake is not ideal for freezing due to the whipped topping.
- Make-Ahead: Bake and soak the cake up to 1 day in advance; refrigerate. Prepare and add the frosting up to 1 day before serving.
- Serving Tip: Serve chilled for a refreshing, firm texture that highlights the creamy frosting and citrusy cake.
Recipe Variations
Get creative with these fun twists to make the cake your own:
- Lemon Creamsicle Cake: Use lemon JELLO and lemon juice instead of orange for a tangy twist.
- Tropical Creamsicle Cake: Add ¼ cup crushed pineapple to the frosting for a tropical flair.
- Berry Creamsicle Cake: Replace mandarin oranges with mashed strawberries or raspberries in the frosting.
- Chocolate Orange Cake: Use a chocolate cake mix for a richer, citrus-chocolate combo.
- Gluten-Free Version: Use a gluten-free cake mix and ensure JELLO and pudding mix are gluten-free.
Conclusion
Orange Creamsicle Cake is the ultimate nostalgic dessert, offering a perfect blend of moist, citrus-infused cake and creamy, mandarin orange frosting in every bite. With its easy preparation, vibrant flavors, and crowd-pleasing appeal, it’s a must-try for summer parties, birthdays, or any time you crave a refreshing treat. This recipe is so fun and rewarding, you’ll want to make it a seasonal favorite. So grab your oranges, bake that cake, and get ready to enjoy a dessert that’s pure citrusy bliss!
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Orange Creamsicle Cake
Description
Craving a dessert that captures the nostalgic, refreshing taste of an orange creamsicle? Look no further than Orange Creamsicle Cake! This delightful cake combines a moist vanilla cake infused with orange JELLO, topped with a creamy, mandarin orange-flavored frosting that’s light and dreamy.
Ingredients
For the Cake
-
Vanilla Cake Mix (15.25 oz): Provides a reliable, moist base with minimal effort.
-
Large Eggs (3, room temperature): Bind the batter and add structure.
-
Milk or Vanilla Almond Milk (1 cup): Adds moisture and richness, substituting for water in the cake mix.
-
Vegetable Oil (½ cup): Keeps the cake soft and tender.
-
Orange Zest (1 tbsp): Infuses the cake with fresh, citrusy flavor.
-
Orange JELLO Mix (3.4 oz): Creates a tangy, vibrant soak that gives the cake its creamsicle taste.
-
Boiling Water (1¼ cups): Dissolves the JELLO for a smooth mixture.
-
Fresh Squeezed Orange Juice (â…“ cup): Enhances the orange flavor in the JELLO soak.
For the Mandarin Orange Frosting
-
Mandarin Oranges (15 oz can, undrained): Add juicy, sweet citrus flavor and texture to the frosting.
-
Vanilla Instant Pudding Mix (3.5 oz): Thickens the frosting and adds creamy vanilla flavor.
-
Cool Whip (8 oz): Provides a light, fluffy texture for the frosting.
Substitutions and Variations
-
Cake Mix: Use white or yellow cake mix, or a homemade vanilla cake recipe for a 9×13-inch pan.
-
Milk: Use whole, 2%, or plant-based milk (like oat or soy); regular milk works if vanilla almond milk is unavailable.
-
JELLO: Swap for lemon or peach JELLO for a different citrus twist.
-
Cool Whip: Substitute with 2 cups homemade whipped cream (whip 1 cup heavy cream with ¼ cup powdered sugar).
-
Mandarin Oranges: Use fresh mandarin segments (about 1 cup) with ¼ cup orange juice for a fresher flavor.
-
Gluten-Free: Use a gluten-free cake mix and ensure the JELLO and pudding mix are gluten-free.
-
Vegan: Use a vegan cake mix, plant-based milk, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), vegan JELLO, and plant-based whipped topping.
Instructions
-
Prepare the Vanilla Cake:
-
Preheat your oven according to the vanilla cake mix package directions (typically 350°F or 175°C) for a 9×13-inch baking pan.
-
Grease the pan or line with parchment paper for easy removal.
-
In a large mixing bowl, prepare the cake mix according to package directions, substituting 1 cup milk or vanilla almond milk for the water and adding ½ cup vegetable oil, 3 large eggs (room temperature), and 1 tbsp orange zest.
-
Beat with a hand mixer until smooth (about 2 minutes).
-
Pour the batter into the prepared pan and bake as directed (typically 25–30 minutes), or until a toothpick inserted in the center comes out clean.
-
Remove from the oven and let cool on a wire rack for 10 minutes.
-
-
Add the Orange JELLO Soak:
-
Using a skewer or fork, poke holes evenly across the top of the warm cake (about 1-inch apart).
-
In a heatproof bowl, combine 3.4 oz orange JELLO mix with 1¼ cups boiling water.
-
Whisk until the JELLO is completely dissolved (about 1–2 minutes).
-
Stir in â…“ cup fresh squeezed orange juice.
-
Carefully and slowly pour the JELLO mixture over the cake, ensuring it seeps into the holes.
-
Refrigerate the cake for at least 3 hours to set the JELLO.
-
-
Prepare the Mandarin Orange Frosting:
-
In a medium bowl, beat the entire 15 oz can of mandarin oranges (with juice) with 3.5 oz vanilla instant pudding mix using a hand mixer until combined and slightly thickened (about 1–2 minutes).
-
Gently fold in 8 oz Cool Whip with a spatula until fully incorporated and smooth.
-
-
Frost and Chill:
-
Spread the mandarin orange frosting evenly over the chilled cake, smoothing with a spatula.
-
Cover and refrigerate for at least 30 minutes to set the frosting.
-
-
Serve:
-
Slice into 12–16 squares and serve chilled, optionally garnished with extra mandarin orange segments or a sprinkle of orange zest for a vibrant touch.
-
Cooking Tips
-
Room-Temperature Eggs: Use room-temperature eggs for a smoother batter and better emulsification.
-
Poke Holes Evenly: Space holes consistently to ensure the JELLO soaks evenly into the cake.
-
Fresh Orange Juice: Use freshly squeezed juice for the brightest flavor; avoid bottled if possible.
-
Smooth Frosting: Fold the Cool Whip gently to maintain its airy texture and avoid deflating.
FAQs
Q: Can I use fresh oranges instead of canned mandarins?
A: Yes! Use about 1 cup fresh mandarin segments with ¼ cup orange juice in the frosting; blend slightly for a similar texture.
Q: Is this cake healthy?
A: It’s a sweet dessert, but oranges add vitamin C. Use less sugar or a sugar-free JELLO/pudding mix for a lighter version, and enjoy in moderation!
Q: Why is my cake soggy?
A: Sogginess can occur if too much JELLO is used or the cake isn’t cooled before soaking. Pour the JELLO slowly and ensure the cake is warm, not hot.
Q: Can I use a different pan size?
A: A 9×13-inch pan is ideal. For an 8×8 pan, halve the recipe and reduce baking time; for a round pan, adjust to two 9-inch pans.
Q: How do I store leftovers?
A: Store covered in the fridge for up to 5 days or freeze unfrosted for up to 1 month. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use a vegan cake mix, flax eggs, plant-based milk, vegan JELLO, and plant-based whipped topping; ensure pudding mix is vegan-friendly.