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Orange Creamsicle Cake Recipe

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This Orange Creamsicle Cake is a delightful and refreshing dessert combining the creamy sweetness of vanilla cake with vibrant orange flavors. A moist vanilla cake is infused with orange zest and soaked in a tangy orange JELLO mixture, then topped with a luscious mandarin orange and vanilla pudding frosting folded with Cool Whip. Perfect for summer gatherings or any occasion that calls for a nostalgic, fruity treat.

  • Total Time: 38 minutes plus chilling time
  • Yield: 24 servings

Ingredients

Vanilla Cake

  • 15.25 ounces vanilla cake mix
  • 3 eggs (room temperature)
  • 1 cup milk (or vanilla almondmilk)
  • ½ cup vegetable oil
  • 1 tablespoon orange zest

Orange JELLO Mixture

  • 3.4 ounces orange JELLO
  • 1 ¼ cup boiling water
  • ⅓ cup fresh squeezed orange juice

Mandarin Orange Frosting

  • 15 ounces can of mandarin oranges (do not drain)
  • 3.5 ounces vanilla instant pudding mix
  • 8 ounces Cool Whip

Instructions

  1. Prepare Vanilla Cake: Preheat your oven and prepare the vanilla cake mix according to the package directions, substituting milk or vanilla almondmilk for water. Add 1 tablespoon of fresh orange zest to the batter to infuse a subtle citrus flavor. Pour the batter into a 9 x 13 inch baking pan and bake as instructed on the package.
  2. Cool and Poke Holes: Once baked, remove the cake from the oven and allow it to cool on a wire rack for about 10 minutes. Using a skewer or fork, poke holes evenly on the top surface of the cake to help it absorb the JELLO mixture evenly.
  3. Prepare Orange JELLO Mixture: In a heatproof bowl, dissolve the 3.4 ounces of orange JELLO powder by slowly adding 1 ¼ cups of boiling water, whisking continuously until fully dissolved. Then stir in ⅓ cup of fresh squeezed orange juice for added fresh citrus flavor.
  4. Soak Cake: Carefully and slowly pour the prepared orange JELLO mixture over the entire surface of the cake, allowing it to soak through the holes and infuse the cake layers. Place the cake in the refrigerator and chill for at least 3 hours or until the JELLO is set.
  5. Make Mandarin Orange Frosting: In a mixing bowl, beat the canned mandarin oranges (undrained) with the vanilla instant pudding mix until fully combined. Gently fold in 8 ounces of Cool Whip or whipped cream until the mixture is smooth and creamy.
  6. Frost the Cake: After the cake has chilled and set, spread the mandarin orange frosting evenly over the top of the cake.
  7. Final Chill and Serve: Refrigerate the finished cake for at least 30 minutes to allow the frosting to set before cutting and serving. Enjoy your refreshing and creamy Orange Creamsicle Cake!

Notes

  • Use room temperature eggs to help the cake batter blend more easily and rise better.
  • For extra orange flavor, try adding more zest or a splash of orange extract to the cake batter.
  • If you prefer a firmer frosting, substitute Cool Whip with stabilized whipped cream.
  • Make sure to poke enough holes in the cake so the JELLO mixture can soak through thoroughly.
  • This cake is best served chilled and within 2-3 days for optimal freshness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/orange-creamsicle-cake-recipe/