Orange Creamsicle Cake
A nostalgic dessert that combines sweet vanilla cake with tangy orange flavor and creamy topping, perfect for gatherings or cozy treats.
Ingredients
For the Cake
- 15.25 ounces vanilla cake mix Adds sweetness and structure
- 3 pieces eggs, room temperature Binds and provides moisture
- 1 cup milk or vanilla almond milk Moisture and rich flavor
- ½ cup vegetable oil Adds moisture and tenderness
- 1 tablespoon orange zest For bright citrus flavor
- 3.4 ounces orange JELLO Enhances orange flavor and adds moisture
- 1 ¼ cup boiling water Dissolves the JELLO
- ⅓ cup fresh squeezed orange juice Provides acidity and flavor
- 15 ounces can of mandarin oranges (do not drain) Adds sweetness and texture
- 3.5 ounces vanilla instant pudding mix For creaminess
- 8 ounces Cool Whip Lightness and fluffiness
Instructions
Preparation
- Prepare the vanilla cake mix according to package instructions for a 9 x 13 inch baking pan. Substitute vanilla almond milk or regular milk in place of the water, adding the tablespoon of orange zest into the mixture. Bake according to specified time on the package.
- Once baked, cool the cake on a wire rack for about 10 minutes. Poke holes across the top of the cake with a skewer.
- In a heatproof bowl, mix the orange JELLO with boiling water until fully dissolved. Stir in fresh orange juice.
- Slowly pour the JELLO mixture over the top of the cake, ensuring it seeps into the holes. Chill the cake in the refrigerator for at least three hours.
Frosting Preparation
- Beat the mandarin oranges and vanilla pudding mix together until combined. Gently fold in Cool Whip.
- Spread the mandarin-orange frosting evenly over the cooled cake. Return to the refrigerator for an additional 30 minutes before serving.
Notes
Ensure eggs are at room temperature for better incorporation. Do not skip the orange zest for flavor. Allow the cake to cool completely before adding JELLO to ensure proper absorption.