Name: Orange Creamsicle Cake
Ingredients: 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 (⅓ cup): Enhances the orange flavor in the JELLO soak.; 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.; 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.

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 (⅓ 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.

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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 ⅓ 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.